To rotate your grain, it’s important to understand what type or types of grain you have. Hard wheat contains the most protein, so they work well as protein substitutes in recipes. Hard Red Wheat is commonly used for cereals such as cracked wheat and hearty bread. Hard White Wheat produces a lighter flour, so your baked goods are more like the store brands familiar to your family. Softer grain is often preferred for bread and rolls, but they have a lower percentage of protein. There are excellent wheat books on the market today which provide pointers in addition to recipes.