Beloved by bread bakers for its high protein and robust gluten structure, Turkey Red is an Eastern European wheat variety that traces back to Crimea in the early 19th century. Mennonite immigrants carried it to the United States in the 1870s, and by 1920 it had become the dominant hard red winter wheat across much of the Great Plains. Significant acreage persisted in Kansas through the mid-1940s, but in the latter half of the 20th century Turkey Red was largely supplanted by modern, higher-yielding cultivars. Sourced from family farmers Demetria and Bryce Stephen, who have practiced biodynamic agriculture for over 30 years, preserving both flavor and heritage while nurturing soil health for future generations.
Beloved by bread bakers for its high protein and robust gluten structure, Turkey Red is an Eastern European wheat variety that traces back to Crimea in the early 19th century. Mennonite immigrants carried it to the United States in the 1870s, and by 1920 it had become the dominant hard red winter wheat across much of the Great Plains. Significant acreage persisted in Kansas through the mid-1940s, but in the latter half of the 20th century Turkey Red was largely supplanted by modern, higher-yielding cultivars. Sourced from family farmers Demetria and Bryce Stephen, who have practiced biodynamic agriculture for over 30 years, preserving both flavor and heritage while nurturing soil health for future generations.
