So easy to have fresh, yummy rolls right out of my own kitchen! A grain milling and storage facility in Port Alberni. Yay! It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. 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. So glad I took the courage to try this. 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. Red Fife wheat is once again being grown in all parts of Canada, not in huge quantities, but it is available. Sharon has worked with the Heritage Wheat Project since 1998 and with heritage wheats like Red Fife since 1987. I made small rolls and they came out absolutely gorgeous AND scrumptious! Thus, named Red Fife, this is an 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. Red Fife - Wheat for Sale! Its name is derived from the original red colour of the wheat kernel and the name of the farmer; this was a typical procedure for naming wheat in the mid-1800s. Red Fife Winter Wheat is an old variety of wheat, very commonly grown for bread-making in the 1800s. 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. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. 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. Red Fife wheat kernels are not always red in color. Wheat kernels can be used in art work as a mosaic medium. Spring wheat is planted in April to May, makes a continuous growth and is harvested in August to early September. At this stage of early sprouting, they seem to be just bursting with goodness and are wonderful with salads or soups. Red Fife and Glenn 3 Kilo Boule. See more ideas about Recipes, Fife, Food. Pleasant Hill Grain offers hard red and hard white bulk wheat berries, both ideal for baking bread. In the mid 19th century, Canadian farmer David Fife had asked acquaintances in the UK for seed that might grow in harsh northern climates. You can add red fife flour to your cupboards to elevate your baked goods and other dishes to a whole new level. 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. Bread Kit (limit two per order) Rated 4.94 out of 5 $ 50.00 $ 40.00 Read more; Gift Card. Recently they introduced me to White Sonora and I love combining the two in baked goods for a great combo flavor. The foundation seed for Bernie’s Red Fife is derived from the Keremeos strain that was brought to Canada from Scotland 170 years ago. Marc Loiselle of Vonda, Saskatchewan is a major producer and promoter of Red Fife. Kosher pareve. It is prized by bakers. Excellent gluten development and rising power for leavened baked goods. Modern wheat is very different from the wheat our ancestors ate. 100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper. Red Fife wheat berries - certified organic. In addition, the law allows manufactures to add a host of additives, none of which is required to be named on the ingredient label. They were just fine. ... 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 fantastic heirloom boasts superior flavor and a fascinating history. The exact origins of Red Fife are unknown. (Triticum aestivum); aka Halychanka; spring wheat; hard red; a Slow Food Ark of Taste variety; an Ontario Connection variety. Two bakeries in Saskatoon make bread from the Red Fife wheat grown on his farm. It is believed to have been grown by Mennonite farmers in Poland and brought to North America in the early 1800s. Fife then grew the wheat and shared it with other farmers, calling it Red Fife because of its distinctive color.. Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. Heritage wheat varieties are pre 1960 varieties that grow well without high inputs of chemicals according to Sharon Rempel. Red Fife is a bread wheat variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont. First time wheat bread baking for me and I made the (Organic Sprouted Red Wheat Flour) challah recipe posted in your recipe section. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. If you dare, read the full list here. Milled & More LLC The “Why” Behind Our Business. 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. 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. It looks beautiful in glass jars and vases. Certified and conventional choices are available. One of our goals is to promote interest in growing and marketing locally grown grains. These requirements are not applicable to sifted grains such as spelt, emmer or red fife, but it is for modern wheat. I am used to using KAF AP and bread flours for my breads. It is even listed on the Slow Food’s Ark of Taste. It likely originated from the Balkan/Ukraine region. This heirloom, minimally processed wheat was grown using organic practices. Often referred to as Faith Red Fife, it’s especially popular with consumers seeking to avoid modern hybridized wheat. This could be due in part because Red Fife was never subjected to chemical inputs unlike conventional grown grains today. No herbicides, pesticides, or fungicides were applied to the crop. 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. Deep red color and plump shape. This hard wheat has a higher protein content the our Bess soft wheat. The large mass of fermenting bread dough allows certain flavors to develop that are not otherwise expressed. 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. It all but disappeared during the Great Depression, when farmers started planting new, modern, higher yielding wheat varietals. Likewise, Red Fife is an old heirloom varietal of wheat that was widely used in North American baking in the 1800s. All bulk grains are natural, GMO-free, and triple-cleaned. It averages about 11.3% protein. Profits from grain sales are reinvested back into improving grain harvesting, handling and milling infrastructure for Vancouver Island. Red Fife, depending on the growing climate, can produce both hard wheat and soft wheat, as well as red wheat or white wheat. Red Fife may be the most intriguing wheat variety. Jul 4, 2018 - Explore Vicki Pudel's board "Red Fife recipes" on Pinterest. Loaf made with 100% Red Fife wheat flour. Your homegrown wheat will cook up in about an hour at a low simmer. 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. I asked around and got some inconsistent answers as to its gluten content, and how to use it in bread baking. 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. The seed sent to David is thought to have come from the Ukraine or Poland. Red Fife is an heirloom wheat highly valued for its excellent baking quality and wonderful flavor. It was the standard grain for the baking and milling industry in the late 1800s and early 1900s. Try soaking kamut (or other wheat) kernels overnight, draining and then rinsing them twice daily for two or three days. For Sale. Red Fife, named after David Fife, came to North America from Scotland in 1842. I think I finally have a decent everyday bread using Red Fife. If your climate allows bringing both types to harvest, you can grow both kinds every year. 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 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. 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. We hope you love the benefits of these nutrient dense varieties of wheat. You will notice a more robust flavor and texture profile in all your culinary creations when you make this smart switch. 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. 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. 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. ... Sale! Red Fife was the first heritage wheat nominated into the Slow Foods Ark of Taste, and it’s no wonder why. Introducing Red Fife Hard Wheat Red Fife Wheat is a heritage wheat that is reported to have originated in Russia. 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. 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. ... “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. If you have wheat sensitivities, Red Fife may be a possible alternative. 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