Milled & More LLC The “Why” Behind Our Business. 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. Red Fife wheat berries - certified organic. 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. 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, named after David Fife, came to North America from Scotland in 1842. This heirloom, minimally processed wheat was grown using organic practices. Wheat kernels can be used in art work as a mosaic medium. The foundation seed for Bernie’s Red Fife is derived from the Keremeos strain that was brought to Canada from Scotland 170 years ago. Introducing Red Fife Hard Wheat Red Fife Wheat is a heritage wheat that is reported to have originated in Russia. 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. I made small rolls and they came out absolutely gorgeous AND scrumptious! You can add red fife flour to your cupboards to elevate your baked goods and other dishes to a whole new level. (Triticum aestivum); aka Halychanka; spring wheat; hard red; a Slow Food Ark of Taste variety; an Ontario Connection variety. Deep red color and plump shape. Jul 4, 2018 - Explore Vicki Pudel's board "Red Fife recipes" on Pinterest. Red Fife wheat is once again being grown in all parts of Canada, not in huge quantities, but it is available. Bread Kit (limit two per order) Rated 4.94 out of 5 $ 50.00 $ 40.00 Read more; Gift Card. Often referred to as Faith Red Fife, it’s especially popular with consumers seeking to avoid modern hybridized wheat. Red Fife and Glenn 3 Kilo Boule. It averages about 11.3% protein. 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. We hope you love the benefits of these nutrient dense varieties of wheat. 100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper. It is even listed on the Slow Food’s Ark of Taste. You will notice a more robust flavor and texture profile in all your culinary creations when you make this smart switch. Red Fife is both a spring wheat and a winter wheat. Profits from grain sales are reinvested back into improving grain harvesting, handling and milling infrastructure for Vancouver Island. One of our goals is to promote interest in growing and marketing locally grown grains. This fantastic heirloom boasts superior flavor and a fascinating history. Your homegrown wheat will cook up in about an hour at a low simmer. For Sale. 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. All bulk grains are natural, GMO-free, and triple-cleaned. ... 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. 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 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. Certified and conventional choices are available. Likewise, Red Fife is an old heirloom varietal of wheat that was widely used in North American baking in the 1800s. I am used to using KAF AP and bread flours for my breads. Try soaking kamut (or other wheat) kernels overnight, draining and then rinsing them twice daily for two or three days. This could be due in part because Red Fife was never subjected to chemical inputs unlike conventional grown grains today. Red Fife - Wheat for Sale! If your climate allows bringing both types to harvest, you can grow both kinds every year. So glad I took the courage to try this. Modern wheat is very different from the wheat our ancestors ate. The exact origins of Red Fife are unknown. Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. 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. Pleasant Hill Grain offers hard red and hard white bulk wheat berries, both ideal for baking bread. It looks beautiful in glass jars and vases. I think I finally have a decent everyday bread using Red Fife. 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. Wondering where to buy wheat berries? This hard wheat has a higher protein content the our Bess soft wheat. It likely originated from the Balkan/Ukraine region. ... “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. 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. It all but disappeared during the Great Depression, when farmers started planting new, modern, higher yielding wheat varietals. 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. 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. Red Fife was the first heritage wheat nominated into the Slow Foods Ark of Taste, and it’s no wonder why. 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. Excellent gluten development and rising power for leavened baked goods. These requirements are not applicable to sifted grains such as spelt, emmer or red fife, but it is for modern wheat. Red Fife is an heirloom wheat highly valued for its excellent baking quality and wonderful flavor. Red Fife is a bread wheat variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont. Red Fife, depending on the growing climate, can produce both hard wheat and soft wheat, as well as red wheat or white wheat. See more ideas about Recipes, Fife, Food. Sharon has worked with the Heritage Wheat Project since 1998 and with heritage wheats like Red Fife since 1987. Recently they introduced me to White Sonora and I love combining the two in baked goods for a great combo flavor. First time wheat bread baking for me and I made the (Organic Sprouted Red Wheat Flour) challah recipe posted in your recipe section. A grain milling and storage facility in Port Alberni. It was the standard grain for the baking and milling industry in the late 1800s and early 1900s. It is prized by bakers. Two bakeries in Saskatoon make bread from the Red Fife wheat grown on his farm. Red Fife wheat kernels are not always red in color. They were just fine. Marc Loiselle of Vonda, Saskatchewan is a major producer and promoter of Red Fife. Heritage wheat varieties are pre 1960 varieties that grow well without high inputs of chemicals according to Sharon Rempel. 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. 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