Is there a nutritional difference between the red and white wheat berries??

Hard winter wheat, has reacher nutritions and micro elements than the spring wheat. The spring wheat usually has shorter vegetation period and after the wheat harvest, the land is used for raising other crops. The product may be cheaper. I prefer red hard winter, this is the traditional seed color and I make whole wheat sourdough bread.

Which whole grain would you use to replace KA bread flour? And would you add gluten for the protein?

I use a wonder mill to grind hard, white, wheat berries into flour about once a week, and then I make the loaves in a bread machine. Naturally, it makes whole wheat bread. But, it tastes far better than store-bought, wheat bread or even home-made bread using KA whole wheat flour, because I’m grinding the wheat as I need it and it doesn’t have time to go rancid. Note: whole wheat flour doesn’t rise as high as KA white bread flour because the bran inhibits the gluten structure. You can partially overcome this by making a preferment the night before. Or, you can add Vital Wheat Gluten to the wheat flour. I do both—I make a preferment and I also add wheat gluten to my ground flour. My loaves turn out awesome and they still retain the nutrient-rich bran.

Product Dimensions	27.94 x 20.32 x 20.32 cm; 6.8 kg
Manufacturer reference	3-HWW-5-BUR
Allergen Information	Non-GMO
Units	240 gram
Brand	Palouse Brand
Format	Grain
Special Feature	gmo-free
Package Information	Bag
Manufacturer	Palouse Brand

Certified Glyphosate Residue Free | Hard White Wheat Berries | 15 LBS | 3 Pack | Family Farmed in Washington State | Non-GMO Project Verified | Kosher

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