Grain

What do you need to know when choosing your grains?
What is hard vs soft wheat? Spring vs Winter? Ancient Grains?

Types of Grain

If you are just starting off and choosing your grains to stock in your kitchen, I recommending getting Hard White and Soft White. These two grains will provide you with a mild flour suitable for both batters and doughs. Hard White will be used for leavened doughs and Soft White will be used for batters. A combination of the two can be used for all-purpose flour but please read here to learn about adjusting hydration.

Start off small and as you become more comfortable baking with freshly milled flour you can play around with choosing your grains to achieve the results your are looking for! If you find a grain you would like to see a breakdown of, not listed below, send me a message and I will add it to the list below!

choosing your grains

Hard vs Soft

Hard wheat has more protein and gluten potential than soft wheat. Choosing your grains with the correct protein content is essential to achieving the results you are looking for. Hard wheat is used primarily for yeasted breads while soft will create a softer, tender crumb for cakes and batters.

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Spring vs Winter

Spring Wheat is sown in the spring and harvested in the fall while Winter Wheat is sown in the fall and harvested the following summer. Spring Wheat is higher in protein than Winter Wheat. If you are looking to bake artisan breads, Spring Wheat may be worth investing in.

grain to table

Ancient Grains

Ancient grains, like Kamut, Spelt, Sorghum and Amaranth, are grains that have been grown for thousands of years and are not genetically modified, They are less produced than modern grains and are generally high in fiber, protein, vitamins and minerals. Some are naturally gluten free. Ancient grains typically produce denser bread so a combination with Hard Red or White Wheat is usually preferred in yeast breads.

How to use different types of Grain

Here is a general list of wheat and the baked goods they are good for. This is not a complete list as the varieties and baked goods they are good for are practically endless but this is a good starting point when choosing your grains and what grain will be a good investment for your household.

I have added Protein Content, Wet Gluten Content and Water Absorption Capacity (WAC) percentages for each grain as I was able. This information is explained HERE but if you are not interested in adjusting your own recipes you can ignore that information. I do recommend checking out the article though as it further explains why you can’t just sub any flour in a recipe.

I use the US Wheat Associates Quality Survey for most of the percentages if you are interested in seeing more of a breakdown.

Hard Red

Hard Red Wheat is known for its robust nutty flavor. It is high in protein and has a slight bitter taste due to the bran layer but is not overly strong. It has a chewy texture in baked goods.

Protein content 10-13
Wet Gluten contents 31-34.4%
WAC 65%

Best used in: 
Breads, particularly artisan breads like sourdough and  baguets that have a chewy texture. Croissants, Pizza Crust, Bagels and Hard Rolls.

Hard White

Mild, sweet and nutty. This is a good mild flavor for creating breads closest in taste to white bread. 


Protein content 10.3-13.6%
Wet Gluten contents 28.2-35.4%
WAC 64%

Best used in:
Breads, particularly yeasted sandwich breads and rolls. Asian-style Noodles, Flatbreads, Tortillas

Soft Red

Soft Red Wheat has a smooth and sweet flavor profile. It has lower protein levels compared to other classes of wheat.

Protein content 9.3-10.6%
Wet Gluten contents 20.2-22.4%
WAC 52%

Best used in: 
Cookies, Crackers, Cakes due to its sweet undertones.

Soft White

Mild, buttery flavor with a hint of sweetness. Good for baked goods as it will not over power the other flavors. Closest flavor profile to All-Purpose flour.

Protein content 8.5-10.5%
Wet Gluten contents 23.9%
WAC 52%

Best used in: 
Cakes, Pastries, Cookies, Quick Breads, Puddings, Muffins, Biscuits, Crackers, Tempura Batter, Flat Breads.

Durum

This Ancient Grain has a nutty and earthy flavor that’s richer and more pronounced than other wheats. The high protein creates a firm, chewy texture good for pasta. Ground Durum Wheat becomes Semolina flour when ground.

Protein content 12-15%
Wet Gluten contents 31.7-33.8%
WAC 59%

Best used in:
Pasta, Couscous, Pizza Crust (blended with Hard Red Wheat),
Mediterranean breads 

Spelt

Ancient Grain, Spelt has a, buttery and slightly sweet flavor profile. Easy to digest.

Protein content 12-15%
Wet Gluten contents 31-52%
WAC 63%

Best used in:
Laminated doughs, Pastries, Chocolate 
baked goods, Quick Breads like banana breads, and muffins. 

Khorasan

Ancient grain known for its nutty, buttery flavor notes. Also know by its trademarked brand name, Kamut. Lower, more digestible gluten then other wheat varieties. Pairs nicely with Hard Wheat in breads.

Protein content 12-15%
Wet Gluten contents 14.8%
WAC 60%

Best used in:
Breads, although due to its weaker gluten structure it is best paired with a Hard Wheat. Cakes, Scones, Pasta, Soups

Einkorn

Ancient grain Einkorn is one of the oldest know cultivated wheat species. It has a dark, rich nutty flavor. Lower gluten content and easier to digest. Richer in carotenoids, B vitamins, and minerals than modern wheat

Protein content 12-14%
Wet Gluten contents 0.78%
WAC 45%

Best used in:
Cakes, Scones, Cookies, Biscotti, Focaccia. 

Emmer

Ancient grain,Emmer is a good substitute for people with digestive issues and trouble eating white flour or those with wheat or gluten sensitivities.  Known for its nutty, honey, sweet and rich flavor notes. High in protein and low in gluten.

Protein content 11-17%
Wet Gluten contents29.5%
WAC62%

Best used in:
Muffins, Cookies, Crust, Flatbreads.

Sorghum

Ancient grain, nutty, earthy and slightly sour. Can be used in baking but best combined with other wheat. Can be popped like popcorn for a light and tasty snack and is gluten free

Protein Content 10-17%
WAC 88%

Best used in:
Muffins, Waffles, Pan Breads, Flatbreads. Best combined with red or white wheat in baked goods. 

Buckwheat

Earthy, nutty flavor with a slightly bitter edge similar to greens. It is an acquired taste due to it’s bitterness. Buckwheat is a complete protein, meaning it contain all nine essential amino acids. It is also a good source of lysine and is gluten free

Protein Content 12-18%
WAC 70%


Best used in:
Granolas raw or roasted, Puddings, Cookies, Cakes, Quick Breads. Best combined with red or white wheat in baked goods.

Amaranth

Amaranth is an Ancient grain with nutty, earthy and slightly peppery notes. Gluten free and rich in lysine and high quality protein. 

Protein content 14-18%

Best used in:
Porridges, Waffles, Muffins, Flatbreads. Best combined with another wheat due to its stronger flavor and denser texture.

All Purpose Flour

This is used as a base line for adjusting your recipes. 

Protein content 10-13
Wet Gluten contents 31-34.4%
WAC 60%

baking with freshly milled flour

Converting Recipes

Now that you have a basic understanding of the different varieties of grain, lets dive a bit deeper into understanding grain and how it works in a recipe. This information is crucial if you plan to convert recipes that calls for All-Purpose flour or switch out one grain for another.

Click here