North Dakota Hard Red Winter Wheat
While a niche crop in the North, ND-grown Hard Red Winter wheat offers the high protein and gluten strength required for the world’s finest pan breads and artisan rolls.
Production at a Glance
North Dakota HRW Production & Growth Cycle
HRW offers North Dakota producers a unique opportunity to spread workloads and maximize soil health through a winter-annual growth cycle.
Autumn Seeding
Planted in September to utilize fall moisture. Harvested in July as the first crop of the season
Niche & Necessary
Accounts for 2-3% of ND wheat acreage, providing critical crop rotation benefits.
Winter Hardy
Specifically selected varieties designed to survive North Dakota's harsh sub-zero winters.
Versatile End-Use
Exceptional for pan breads, Asian noodles, and as a "mellowing" blend for high-protein flours.
The Growing Season
Resilience & Timing
Success starts in the fall. Seeding typically occurs between September 1st and 15th. The wheat germinates and "hardens off" before winter dormancy, a process called vernalization. As the snow melts, HRW is the first to green up, reaching maturity for an early July harvest.
Exceptional Milling & End-Use Quality
Hard Red Winter wheat is the "middle ground" of the wheat world. It possesses enough protein for structure but is "mellow" enough for products that require a softer crumb.
HRW Key Traits:
High Extraction
Millers value HRW for its high flour yield.
Excellent Absorption
HRW dough absorbs water efficiently. A key metric for commercial bakeries.
Blending Power
It is frequently blended with HRS to create the perfect "All-Purpose" flour found in kitchens across the country.
