Hard Red Winter Wheat

Hard red winter (HRW) wheat is the most widely-produced wheat market class in the United States, primarily in the Pacific Northwest, the Great Plains, and California. HRW has medium to high protein at 10–13%, medium hard endosperm, red bran, medium gluten content, and high gluten strength. It is ideal for the production of yeast-based breads and rolls, but it can also be used for flat breads, tortillas, cereal, all-purpose flour, and Asian noodles. 

Check out our OSU Varieties page to learn more about the HRW varieties that have been developed by the breeding program.