• All wheat grows from tiny seed kernels.Wheat image by Winks from Fotolia.com
  
  Thousands of wheat varieties grow in the United States. Some varieties are commercially successful while home gardeners privately cultivate rarer types of wheat. Commercial farmers concentrate on the seed varieties that yield the wheat most in demand. Other wheat strains taste just as good, but the seeds may be harder to find.
  
  

Hard Wheat

• Hard wheat seeds yield wheat with more gluten and protein than soft wheat. Breads made with hard wheat are tougher and provide more nutrients than softer wheat breads. Some common hard wheat varieties are Turkey Red, taller than usual wheat; Brick, a hardy spring wheat; and Breaker, which has a high kernel yield.
  
  

Soft Wheat

• Soft wheat seed, one of most preferred varieties, produces soft flour and lighter baked goods. Nutrients and protein are often added to this type of four. Some common soft wheat seeds are German Emperor, a tough wheat grown originally in Germany; Amber, which produces a rich golden wheat; Red Russian, one of the most popular soft wheats; and Oregon Red, grown in the northern United States.
  
  

Winter Wheat

• Planted in the winter, winter wheat seeds mature in early summer or late spring. As its name implies, this hardy strain can withstand cold weather.Common winter wheat varieties include Hard Red Winter, Old Crimean and Malakoff. Hard Red Winter wheat is common variety in the United States because of its hardy nature. Old Crimean is a tough variety of wheat that originated in Russia and Turkey. Malakoff wheat also originated in Russia.
  
  

Spring Wheat

• Spring wheat usually matures in the fall, just before winter sets in. Farmers in areas with harsh winters rely on spring wheat. Some common varieties of spring wheat seeds are Albany, Jenna, Kuntz and Samson. Albany is a high-yield wheat seed. Jenna, with a high protein count, takes all season to mature. Kuntz wheat is strong enough to stand up to high winds while Samson wheat is prone to disease.