The American landrace Turkey Red first came to the US from the Black Sea by way of Ukrainian immigrants who settled in Kansas. After landing in the new world, this variety revolutionized wheat growing and flour milling in the west. It is considered the grandfather plant of most red wheat in America and gives us the nutty, malty, rich aroma that farmers strive to achieve, and all millers strive to preserve. We work with 4 different farms to cultivate Turkey Red wheat, each producing a distinct expression of this classic wheat. Due to its strength and concentrated flavor, Turkey Red is suitable for all bread and pasta applications.
