If you are still using hard red wheat in all of your baking, you are missing out. Hard white wheat is equally nutritious with a much milder flavor. Because of this, I use white wheat flour in the majority of my baking recipes. There is nothing as comforting as the smell of freshly baked bread, and the kids will come running for the whole wheat version when it is made with hard white wheat!
You can also boost the nutrition of quick breads by halving the white flour measurement and making up the difference with wheat flour. (I also half the oil measurement with applesauce to cut the fat content.) Hard white wheat will store as long and as well as hard red wheat, but I find it much easier to use and rotate because the flavor is so much milder. I assume store-bought wheat flour must be made from hard red wheat, because the flavor tastes stronger in recipes, so I grind my own hard white wheat into flour as needed with a Nutrimill wheat grinder. I keep the wheat flour in the freezer to maximize shelf-life.