It was the main wheat grown in Western Canada in the 1920's and 1930's. The hard white wheat gives a lighter color and flavor than hard red wheat. Red Fife is a hard red wheat and is originally from Central or Eastern Europe, through Scotland, and cultivated in Ontario Canada - ours is grown in Northern California on small scale organic farms without irrigation. Triticum aestivum Hard red heritage spring wheat developed in the 1840s by David Fife at his Peterborough Farm in Upper Canada, now Ontario. Hard Red Wheat has a reddish colored husk and produces slightly darker flour than white wheat. As a whole grain bread flour, Red Fife is unparalleled. MARQUIS (1910) – A selection from Hard Red Calcutta x Red Fife which has the quality of Red Fife and the earliness of Hard Red Calcutta. 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 … It is even listed on the Slow Food’s Ark of Taste. It has a hint of cinnamon and is both sweet and savoury in bread. Performs similarly to and can be use in place of modern Hard Red Winter wheat. 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. This wheat is named after David Fife. Artisan bakers prefer Red Fife due to its purity (no GMO), wholesome, nutty taste, milling qualities and nutritious taste. There in a nutshell is the problem. 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. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Its name is derived from the original red colour of the wheat kernel and David's family name. Red Fife. If your climate allows bringing both types to harvest, you can grow both kinds every year. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Red Fife is the male parent of Marquis Wheat which, in 1915, supplanted Red Fife as the dominant Canadian wheat. 100% whole wheat. However, its kernels are not always red in color. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. Red Fife wheat is a heirloom variety brought from Scotland to Saskatchewan in the early 1800's. Non-GMO Project Verified. Introducing Red Fife Hard Wheat Red Fife Wheat is a heritage wheat that is reported to have originated in Russia. It’s rich in betaine, which possesses antioxidant properties and improves athletic performance. THATCHER (1935) – The main wheat grown on the prairies when I was growing up in the 1950's. Grown veganically, without chemicals, or animal-based fertilizers, then sprouted to maximize nutrition, digestibility and flavor. It was selected from a cross with Marquis. Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. Red Fife is an heirloom wheat highly valued for its excellent baking quality and wonderful flavor. Red Fife is both a spring wheat and a winter wheat. The flavour of Red Fife flour is different from hard red spring and other wheat varieties. (That's pretty much how grains were named back then.) Red fife wheat is nonhybridized. Red Fife breads bake up moist, with a cohesive crumb and have an outstanding, much more complex flavor and texture compared to common Hard Red Wheats. Red Fife is a hard red spring heritage wheat varietal. Red Fife wheat Last updated February 21, 2020. from 9.75. Many industries start to feel interested in developing this kind of ingredients. Modern bread wheat varieties may contain up to 80% gliadin. The seed came from Scotland to Canada in 1842 and is believed to be a relative of the Ukranian heritage wheat known as Halychanka. It makes a strong dough and works well in pizza or bread. Including nowadays that healthy living is become explode due to serious illness happen among most of the peoples, such as the possibility of stroke or any other cardiovascular diseases. Performs similarly to and can be use in place of modern Hard Red Winter wheat. Rustic Red Fife Whole Grain Bread This recipe is not for the faint of heart but rather the die-hard Artisan baker. The use of red fife flour is become popular among nutrient practitioner. 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. These are whole unmilled Red Fife wheat berries. It almost disappeared from production during the Great Depression. These grains do not appear to cause celiac disease, also known as gluten intolerance. These are whole unmilled organic Red Fife wheat berries. Our Red Fife is a uniquely Canadian heritage grain. These could include hard red winter wheat, hard white winter wheat, or hard red spring wheat. Organic Heirloom Red Fife Wheat Berries – 50 lb bags, or 35 lbs in 5 gal bucket. Red Fife was then grown in the US by a Wisconsin farmer named JW Clarke in 1860, and the variety was popular for several decades. In recent years, Red Fife has made a comeback as a “heritage” grain and is now, once again, being grown across Canada. This hard wheat has a higher protein content the our Bess soft wheat. Hardy and resistant to the diseases of the time, Red Fife was also very flavorful. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. Heritage wheat varieties are pre 1960 varieties that grow well without high inputs of chemicals according to Sharon Rempel. Red Fife, named after David Fife, came to North America from Scotland in 1842. 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. Hard Red Wheat is a source of high dietary fiber, which is good for digestion and weight management. 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. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. Our second Spring wheat variety is Marquis, a cross between Red Fife and Indian Calcutta wheat which was developed in Canada around 1900. Heirloom Red Fife Wheat Berries – 5 & 50 lb bags, or 35 lbs in 5 gal bucket. In old varieties of wheat, such as Red Fife and Marquis, the gluten is roughly 1/3 gliadin and 2/3 glutenin. It was the standard grain for the baking and milling industry in the late 1800s and early 1900s. Its name comes from the farmer who first introduced the variety and from the color of the ripe stalks. Milled into whole wheat flour, it is excellent for baking breads, bagels, pizza dough, pretzels, crackers, pancakes, waffles, etc. Many hard red wheats have a somewhat bitter taste, but Red Fife stands apart with a sweeter, robust nutty flavor. This method is recommended for all whole grain breads to achieve “the full potential of flavor trapped in whole grain.” https://www.breadexperience.com/red-fife-wheat-flavoured-bread Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. Cold-milled, this new crop hard red wheat produces 100% whole grain bread with profoundly herbaceous and nutty fresh wheat flavors, a moist, satisfying crumb, and a lovely crust with deep, toasty caramel notes. Our Whole Wheat Flour is made from Red Fife hard red spring wheat. Einkorn is not the only non hybrid wheat on the planet. This wheat mills to make a high gluten flour with a reddish tinge. Red Fife: a classic hertiage wheat This project was designed to evaluate some potential heritage and alternative wheat varieties in an organic system. Red Fife is a heritage wheat variety (Triticum aestivum) that Ontario farmer Dave Fife and his family started growing in 1842. Rarely grown, this heritage grain has a distinct flavor all its own, and it shines in breads and muffins. It averages about 11.3% protein. Typical whole wheat flour is milled from hard red wheat, while the Hard White Whole Wheat Flour is milled from hard white wheat. Because Red Fife has a high gluten content (13% protein), it can be used by itself or mixed with low gluten flours such as rye or spelt. Sharon has worked with the Heritage Wheat Project since 1998 and with heritage wheats like Red Fife since 1987. It involves time and commitment but the results are well worth the effort. Locally, Peter Leahy of Merrylynd Organics just outside Lakefield, Ontario, grows Red Fife as a spring wheat and you can buy his wheat and flour at Peterborough area natural food stores and through the farm. A phenomenal heirloom wheat variety that was once the standard bread wheat across North America. Greatly admired for its rich flavor.Requires fewer inputs than modern varieties. Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. The most widely grown Canadian wheat in the second half of the 19th century, interest in Red Fife is enjoying a well-deserved rebirth. Red Fife Winter Wheat is an old variety of wheat, very commonly grown for bread-making in the 1800s. Sharon Rempel’s Heritage Wheat Project in 1988 marked the beginning of the Red Fife Wheat Revival. 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 Wheat Flour. Hard White Wheat Flour is a 100% whole grain whole wheat flour milled from a different version of wheat than conventional whole wheat flour. Red Fife seems to develop a more robust red characteristic and is a 'hard' wheat when grown where it can be stressed by temperature during the growing season and has a more white delicate flavour and is more of a 'soft' wheat when grown in more temperate conditions. It’s stone ground fresh for each order for peak flavor and nutrition. Red Fife wheat, most likely a cross between Ukrainian and Scottish hard red wheat varieties, was first grown in central Ontario in the 1840s. Nutty flavor types to harvest, you can grow both kinds every year faint of but. 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