Wheat Class

Wheat in the US is sorted into classes by kernel hardness, bran color, and growing season. Winter wheat is planted in fall and harvested the next summer, while spring wheat is planted in spring where winters are too harsh and harvested later that summer. The main US classes are hard red winter, hard red spring, hard white, soft red winter, soft white, and durum. Hardness is about kernel texture, not protein, though hard wheats tend to run higher in protein and that's why they're used for bread.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• When you buy berries for home milling, the class tells you more than the brand name does. Hard for bread, soft for pastry, and red or white comes down to flavor and color.