Hard White Winter Wheat is the everyday bread wheat, with the strength of hard red and none of its bitterness. Ours is KS Silverado, a variety bred at Kansas State University, grown on a single farm in Dighton, Kansas, and harvested on its own. It reaches you as whole berries, so you mill it fresh when you’re ready to bake.
Milled fine, it makes a light-colored whole wheat flour with a mild, slightly sweet flavor. It has the same strength as hard red for a tall, open loaf, but its pale bran lacks the bitter edge of red wheat, which makes it the easiest way to bake whole wheat bread that doesn’t taste heavy. These are the same berries we mill for our Hard White Wheat Flour. Use it for sandwich loaves, sourdough, rolls, and pizza dough. Cooked whole, the berries stay chewy and nutty in soups, pilafs, and grain salads.
How to Bake with Hard White Wheat Flour
Fresh whole wheat flour drinks more water than store-bought white flour, and Silverado absorbs more than most, so start with a little extra liquid and adjust as you mix. Let the dough rest 20 to 30 minutes after mixing so the bran can soften and the gluten can develop. If you’re new to whole wheat, start by replacing half the flour in a favorite recipe with fresh-milled hard white, then work up from there.
Hard White Wheat Berries at a Glance
- KS Silverado Hard White Winter Wheat Berries, whole grain.
- 12% gluten-forming protein for dough strength and a good rise.
- Mill into flour for bread, or cook whole for salads, pilafs, and soups.
- 7.5 lb bags are vacuum sealed with a nitrogen flush. The 15 lb size ships as two 7.5 lb bags.
- 2.5 lb size comes in a recycled kraft paper bag with a plant-based PLA liner.
- For the most nutrition and freshness, mill your own flour.
- Non-GMO and glyphosate free.
- Backed by our 100% Satisfaction Money-Back Guarantee.
The Story of KS Silverado
For most of the last century, the Great Plains grew hard red winter wheat. Its red bran gave whole wheat flour a darker color and a bitter edge, so most of it was sifted into white flour before it reached the kitchen. In 1987, wheat breeders at Kansas State’s research center in Hays, Kansas, began turning their work toward hard white wheat, and by 1998 the program was devoted almost entirely to it. In 1990, hard white was recognized as its own class of wheat.
White wheat has one weakness red wheat doesn’t. When rain comes near harvest, it can sprout right in the head, which ruins it for baking. KS Silverado was bred at Hays to hold up against that. It came from a 2008 cross of three Hays hard white lines and spent eleven years in development and field trials across Kansas before its release in 2019. It resists sprouting, stands up well in the field, ripens early, and bakes well as both white and whole wheat flour. Today it grows in Dighton, less than a hundred miles from where it was bred.
Whole Berries for Your Home Mill
This is a single-origin grain, not a blend. You know what it is, you know where it grew, and you decide when it becomes flour. Whole berries keep far longer than flour, and our nitrogen-flushed 7.5 lb bags push out the oxygen insects need. Keep a supply on hand, mill what you need, and bake with flour that’s minutes old instead of flour that sat on a shelf.
- Single Origin: KS Silverado hard white winter wheat from one farm in Dighton, Kansas.
- Built for Home Milling: Clean, whole berries ready for your home mill.
Life is short. Make good bread.
Allergen Notice: Contains wheat.
