Turkey Red is a hard red winter wheat which became popular in the United States during the 1870's. Although it's origins are obscure, it almost certainly originated in the Crimean region of the old world. Considered the grandfather of all hard red winter wheats, it was the most popular bread wheat for many decades leading up to the 1930s. We find this wheat to be richer and more falvorable than any modern wheat, and we prefer it's taste to other heritage wheats we have tried. In Wisconsin, Turkey Red grows with a lower protein content (around 11.5%) and home bakers may have trouble initially making a light loaf with all Turkey flour. Nevertheless, we also hear from home bakers and commercial bakers that after a learning curve, they can bake with all Turkey flour (no white flour added) and still make excellent leavened bread.