Hard red winter wheat has a slightly lower protein content than the spring. This makes it great for mixing with other flours like rye and using a starter to produce Old World style breads.The protein gluten contained in the wheat berry is what allows the dough to become elastic, rise, and hold its shape. It is also the substance that seitan is made from. Seitan is a pure form of gluten that, when cooked and seasoned, is very similar in texture to beef. The harder the berry the more gluten it contains.