You can add red fife flour to your cupboards to elevate your baked goods and other dishes to a whole new level. Red Fife, named after David Fife, came to North America from Scotland in 1842. I also consider wheat berries to be the best nutritious, long term food storage as I just opened a barrel of Red Fife wheat berries I had purchase from them and stored in 2008. They were just fine. Two bakeries in Saskatoon make bread from the Red Fife wheat grown on his farm. It looks beautiful in glass jars and vases. Recently they introduced me to White Sonora and I love combining the two in baked goods for a great combo flavor. This heirloom, minimally processed wheat was grown using organic practices. Try soaking kamut (or other wheat) kernels overnight, draining and then rinsing them twice daily for two or three days. This hard wheat has a higher protein content the our Bess soft wheat. You will notice a more robust flavor and texture profile in all your culinary creations when you make this smart switch. It is even listed on the Slow Food’s Ark of Taste. Profits from grain sales are reinvested back into improving grain harvesting, handling and milling infrastructure for Vancouver Island. Sharon has worked with the Heritage Wheat Project since 1998 and with heritage wheats like Red Fife since 1987. For Sale. As a whole grain milled with our unique low-temperature impact milling process , Red Fife retains the important nutrients and baking qualities that make it ideally suited for traditional Artisan Baking. First time wheat bread baking for me and I made the (Organic Sprouted Red Wheat Flour) challah recipe posted in your recipe section. So easy to have fresh, yummy rolls right out of my own kitchen! If your climate allows bringing both types to harvest, you can grow both kinds every year. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. The exact origins of Red Fife are unknown. Its name is derived from the original red color of the wheat kernel and the name of the farmer; this was a typical procedure for naming wheat in the mid-1800s. One of our goals is to promote interest in growing and marketing locally grown grains. The foundation seed for Bernie’s Red Fife is derived from the Keremeos strain that was brought to Canada from Scotland 170 years ago. Dried grain kernels can also be used in place of sand in an indoor sandbox for children (ages 3 and up) for endless hours of fun.There's nothing quite like running your fingers through a bag full of loose grain kernels or decorating with loose wheat. It is prized by bakers. At this stage of early sprouting, they seem to be just bursting with goodness and are wonderful with salads or soups. In addition, the law allows manufactures to add a host of additives, none of which is required to be named on the ingredient label. It is thought to be a relative of Halychanka, a Ukrainian Heritage wheat, prized for its rich flavors and excellent baking qualities.. Red Fife has deeper, more complex flavors than common hard red winter wheats, and breads made with it bake up moister, with a cohesive crumb. ... Sale! In the mid 19th century, Canadian farmer David Fife had asked acquaintances in the UK for seed that might grow in harsh northern climates. If you dare, read the full list here. Red Fife is a bread wheat variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. I made small rolls and they came out absolutely gorgeous AND scrumptious! It disappeared from production with the Great Depression and was re-introduced into Canada a little over a decade ago, where it has drawn a slow, steady, ardent cadre of artisan bakers. Organic Unbleached White Red Fife Flour Products / Organic Flours / Specialty / White Produced from a variety of ancient grains and iron-ground, Organic white unbleached Red Fife Flour comes from the first Canadian-grown wheat, and is ideal for bread baking and pastries. It was the standard grain for the baking and milling industry in the late 1800s and early 1900s. Red Fife - Wheat for Sale! It all but disappeared during the Great Depression, when farmers started planting new, modern, higher yielding wheat varietals. So glad I took the courage to try this. Loaf made with 100% Red Fife wheat flour. All bulk grains are natural, GMO-free, and triple-cleaned. Deep red color and plump shape. It was grown naturally and because of this, you might notice a few grains in the wheat that are not wheat: vetch, einkorn, oats, and unthreshed wheat. Fife then grew the variety in Ontario and shared it with other farmers, calling the wheat Red Fife after its distinctive color on his land. No herbicides, pesticides, or fungicides were applied to the crop. Red Fife was the first heritage wheat nominated into the Slow Foods Ark of Taste, and it’s no wonder why. Heritage wheat varieties are pre 1960 varieties that grow well without high inputs of chemicals according to Sharon Rempel. ... “The Turkey Red and sifted Red Fife are absolutely the finest flours I have ever used in the 20 years I have been a student of homemade breads. Although originating in Ukraine, this famous heirloom wheat was first grown in 1840 in North America in the region of Otonabee, now Central Ontario, Canada by David Fife who carried with him a few seeds when he came from Scotland. Thus, named Red Fife, this is an Since I don’t have any wheat or gluten problems, the important things for me are the taste, that the grain source is not anonymous, and that I could make it reliably. The Red Fife seed adapted to a great diversity of growing conditions across Canada and became the baking and milling industry standard for forty years, from the 1860s to the turn of the twentieth century. Red Fife is a bread wheat (Triticum aestivum) variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. Fife then grew the wheat and shared it with other farmers, calling it Red Fife because of its distinctive color.. Bread Kit (limit two per order) Rated 4.94 out of 5 $ 50.00 $ 40.00 Read more; Gift Card. Marc Loiselle of Vonda, Saskatchewan is a major producer and promoter of Red Fife. Red Fife is an heirloom wheat highly valued for its excellent baking quality and wonderful flavor. (Triticum aestivum); aka Halychanka; spring wheat; hard red; a Slow Food Ark of Taste variety; an Ontario Connection variety. ... Members of our family have different reactions to modern-day wheat, but after replacing it with Einkorn and Red Fife Wheat, we have seen healing. This could be due in part because Red Fife was never subjected to chemical inputs unlike conventional grown grains today. Wheat kernels can be used in art work as a mosaic medium. Red Fife wheat kernels are not always red in color. Red Fife, depending on the growing climate, can produce both hard wheat and soft wheat, as well as red wheat or white wheat. A grain milling and storage facility in Port Alberni. I think I finally have a decent everyday bread using Red Fife. The seed sent to David is thought to have come from the Ukraine or Poland. Kosher pareve. We just moved to Toront from the US, and have been noticing the use of Red Fife flour at a number of bakeries around town, and saw some milled red fife flour for sale at a farmer's market. It likely originated from the Balkan/Ukraine region. Likewise, Red Fife is an old heirloom varietal of wheat that was widely used in North American baking in the 1800s. We hope you love the benefits of these nutrient dense varieties of wheat. Modern wheat is very different from the wheat our ancestors ate. These requirements are not applicable to sifted grains such as spelt, emmer or red fife, but it is for modern wheat. Pleasant Hill Grain offers hard red and hard white bulk wheat berries, both ideal for baking bread. This fantastic heirloom boasts superior flavor and a fascinating history. Wisconsin No 2 was released in 1917 and was grown in the state for a few years until the Wisconsin market changed over to soft red winter wheat around WWII. It is believed to have been grown by Mennonite farmers in Poland and brought to North America in the early 1800s. This is another very popular revival wheat in the bread world, for similar reasons as Turkey Red, but it was popular before Turkey Red came on the scene. 100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper. Wisconsin No 2 is a selection of Turkey Red that began in 1905, when the University of Wisconsin sought out a Turkey Red cultivar suitable for growing in Wisconsin's climate. Yay! Red Fife wheat is once again being grown in all parts of Canada, not in huge quantities, but it is available. Wondering where to buy wheat berries? Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. See more ideas about Recipes, Fife, Food. Red Fife is both a spring wheat and a winter wheat. I asked around and got some inconsistent answers as to its gluten content, and how to use it in bread baking. We blend our Red Fife and Glenn wheat varieties to create dark, flavorful bread with a crusty exterior and an even crumb, tastes of hazelnut, earthy, fall leaves kind of flavor. Organic Methow Hard Red Wheat Berries $ 11.95 – $ 34.95 Our plump Methow hard red wheat berries can be cooked as a whole grain, cereal or pilaf, sprouted for salads, juiced, or milled into whole wheat bread flour by the home miller. Excellent gluten development and rising power for leavened baked goods. I am used to using KAF AP and bread flours for my breads. If you have wheat sensitivities, Red Fife may be a possible alternative. Spring wheat is planted in April to May, makes a continuous growth and is harvested in August to early September. Red Fife wheat’s origin is unknown, but it is believed that Mennonite farmers in Poland grew the wheat that was shipped to David Fife, a Scottish immigrant in Canada, in the mid-1800s. Milled & More LLC The “Why” Behind Our Business. It averages about 11.3% protein. Red Fife Winter Wheat is an old variety of wheat, very commonly grown for bread-making in the 1800s. The large mass of fermenting bread dough allows certain flavors to develop that are not otherwise expressed. Your homegrown wheat will cook up in about an hour at a low simmer. Jul 4, 2018 - Explore Vicki Pudel's board "Red Fife recipes" on Pinterest. It came to Canada from Scotland in the early 1800’s and was North America’s preferred wheat in the 19th century fathering many of our modern hard red wheat varieties. Red Fife wheat berries - certified organic. Red Fife may be the most intriguing wheat variety. Certified and conventional choices are available. 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