The Great Whole Wheat Bake Off: Hard Red vs. Hard White Wheat

After baking with hard red winter wheat all my life, I try hard white wheat for the first time in baking bread. The results truly surprised me and will change the way I make my bread.

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Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.

[trekinseattle]

Beautiful Bread, awesome comparison.
There is something EXTREMELY alluring in this woman, knowledgeable, scientific. Well spoken, confident, accomplished. Such a stark difference from all the 25 and under people you see on the Internet today. We're really losing a treasure as women like this fade away...

[villiehaizlip]

If I had to choose between any bread with butter or cake with icing, I'm a bread and butter girl. The smell alone says it all! ❣

[ramonaharris]

I've never baked with either one, but that is some beautiful bread. I love homemade bread especially sourdough bread.

[grdelawter]

Wow! I was just looking at ordering hard red yesterday and saw the white. From their description, I had already decided to go with the white. Now after watching your video, I’m convinced, hard white is right! Thank you

[charlie.the.dog]

I've been using hard white wheat for about a year and we like the taste so much better. I had used hard red mixed with store-bought all-purpose unbleached which I will probably continue to use as long as it's available. I live in farm country and should have learned the differences years ago but only looked into the hard wheat vs. the soft wheat. I'm really happy with the hard white for bread, cinnamon rolls and everything else I've tried.
Thank you for these videos and your experiences in baking, canning and etc. I wish I had known these things 40 years ago when I started but trial and error is fun too :)

[Jerry-ycgt]

I bought three more 5 pound bags of the King George all purpose flour after I saw the video a week ago and you recommended it. Thanks for the heads up.👍

[Stephenrsm]

Ms. Pam, I Love that you did this experiment!!!! I have wondered if the white waiter wheat would be lighter than the red winter Wheat myself. Now you have proved that it IS!!! I have usually used white flour and red winter wheat half and half when I made bread. I think I will use half and half but with the hard white winter wheat instead of white flour-AP flour. Thank you SO much for this educational video!!! Bless you!!!.

[lechatbotte.]

I’ve baked with both but never tested them taste wise. This is terrific. Thank you

[brendaarnold]

Your Bread turned out Beautifully! I love my Kitchenaid Stand Mixer for when I make bread. It does a good job kneading for me.

[robertawestbrooks]

Thanks a million, for such an awesome video.
I learned more from than you will ever know ❤

[trinity]

I literally was just talking to a neighbor/farmer who has lots of both, and now I know which I am going to stock up on. I already have a 5 gallon bucket of red wheat, so I am going to pile up the white wheat.
I have to say, more often than not, you have produced a video on time to answer one of the many burning questions I have. I would say 'get outta my head', but it is working out great and I thank you!
God bless you Rose Red Homestead :)

[vickimartin]

I would to thank you I watched one of your bread videos about a week ago and made my bread your way. I just put in the yeast into the mix instead of in the water sugar alone. It came out exactly the way I have been wanting it to come out, so thank you again I will be making my bread like this from now on

[lostinspace]

I have always mixed the white and red for the best taste.

[tombombadyl]

My own view is that it matters less how a bread looks than how it tastes. It seems like a taste test was in order.

[vernonpeterson]

Hard red spring wheat is considered the aristocrat strain of wheat. It contains the highest protein percentage of all wheat. (Btw, farmers do not call them berries. It is either grains or kernels.) Millers will take HRSW and blend in lower value wheats for their bread flowers. All soft wheats are used for pastry and misc. flours but never for loaf bread. Hard White Wheat comes in both Winter and Spring varieties (used interchangeably) and is a relatively new strain of wheat becoming more popular in the last few decades. In 2022 twenty five mmt (million metric tons of HRSW versus .5 mmt of HWW was harvested in the USA.

[Catemacho]

Thank you.. the side by side comparison helps me better understand which wheat berries to stock up on more for my family's taste

[wandaarnt]

Brilliant Thank You cheers from Pennsylvania Blessings 👍👍👍🇺🇸🇺🇸🇺🇸🙏🙏🙏

[tgchism]

I like using whole white wheat in my bread both regular and sourdough! Try mixing in 10-20% Spelt or Kamut as the total flour used. Kamut has a wonderful nutty flavor and a delightful color.

[brendamillican]

Thank you for sharing this comparison, and for the time and effort you and your husband put into making all these informative, wonderful videos for the rest of us. Thank you for sharing your knowledge.

[eileenpatterson]

After learning more about inflammation from wheat, I started sprouting and dehydrating my wheat berries. I'm informed from the research that this significantly increases the nutrition in the wheat, the bioavailability of the nutrients, lowers the glycemic index of bread, etc. I'd love to hear from you regarding this topic, since you are a phd and expert researcher of scientific data!