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Turkey Red can be traced to Crimea between the Black Sea and the Sea of Azov in the early 19th century and earlier to Turkey to the south of the Black Sea.
Mennonite immigrants brought it to the United States in the early 1870s, introducing it to the areas surrounding Marian, Reno and Harvey Counties in Kansas.
It became the dominant hard red winter wheat in Kansas and throughout the Great Plains in the 1920s. Excellent “wheaty” flavor, very good milling and baking properties.
Made a loaf with 50% Turkey Red and 50% KAF bread flour and it had a great flavor and crumb