Turkey Red is an heirloom variety of hard wheat introduced to the United States in the 1870s by Mennonite immigrants who were fleeing Tsarist persecution in what is now Ukraine. It has 10% protein content. Unlike modern day, high-yielding, dwarf varieties, this grain grows very tall, creating lots of straw and biomass for the soil. It is a landrace variety, meaning it contains genetic diversity making it adaptable across bioregions. It is one of the most popular revival wheats used by American bread bakers, treasured for its flavor and digestibility.

NOTE: Contains small amounts of chaff and vetch (small round black seeds) that our seed cleaner was unable to clean out. This does not affect edibility or noticeably affect quality of flour.