Hard red spring wheat is the quintessential grain of classic whole wheat bread; full flavored, wheaty and deep-colored. Hard red spring wheat is high in gluten, a protein that stretches to trap the air bubbles given off by yeast within the bread dough, so it is best suited for making yeast-leavened or sourdough breads.
Bronze Chief hard red spring wheat is comparable to hard red winter wheat.
The flour is milled using an impact mill. The mill itself is entirely mechanical and consists of small hammers rotating at high speed in an enclosed chamber. These hammers strike the wheat in mid-air with such impact that the wheat is immediately shattered into flour. Impact milling does this at an average temperature of only 94 degrees F (34 C) . High heat destroys the vital nutrients of the grain and tends to produce rancidity. Hammer milling produces an excellent quality, nutritious whole wheat flour, at low temps.