Rarely grown, this heritage grain has a distinct flavor all its own, and it shines in breads and muffins. Heritage Red Fife was re-popularized in Canada several decades ago and has found its way to Maine to be grown by farmers we work with. BEGIN SAVING NOW, MEMBERS GET MORE! Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies. In addition, the slow food movement has placed Red Fife on its Ark of Taste list. Cool in baking pans on racks. Some find the lower gluten content easier to digest. Add 1/4 cup (60 ml) cold water, stir with spoon until combined. This flour is ideal for creating moist, flavourful cookies, muffins, pancakes, and both sweet loaves. Cover loosely with plastic wrap and let rest about 15 minutes. When dough is ready, remove pot from oven and place dough on parchment paper into pot. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Drizzle 1/4 cup (60 ml) cold water with the machine running and run until mixture begins to form a ball. 5-6 Granny Smith apples, peeled and thickly sliced, whipped cream, ice cream and sliced almonds as accompaniments, You never know what these farmers are up to, Mead maker fermenting something new for hamlet of New Sarepta, How to share food with people outside of your household, Terms and Conditions | Privacy Policy | © 2021, Western Producer Publications Limited Partnership. Put a six to eight quart (5 – 7 L) heavy lidded cast iron, enamel or Pyrex pot in oven as it heats. Form into a flattened disk and chill for an hour, then roll into a circle and top the apples. Thought to have originated in Turkey and brought to the Ukraine and grown by the Mennonites there. Today Red Fife is again in the limelight. The flavour of Red Fife flour is different from hard red spring and other wheat varieties. If making by hand, combine flour, sugar, salt, paprika and butter in a medium bowl. Mill into whole grain flour that is excellent for making artisan bread, bagels, pizza dough, pretzels, crackers, pancakes, waffles, and a variety of yeasted baked goods. Note that if you make it entirely from Red Fife, it will be a fairly dense whole wheat bread. Red Fife is a heritage wheat variety (Triticum aestivum) that Ontario farmer Dave Fife and his family started growing in 1842. Only 1 left in stock - order soon. Grown veganically, without chemicals, or animal-based fertilizers, then sprouted to maximize nutrition, digestibility and flavor. As a lesser-known and utilized wheat variety, red fife retains its original growth patterns, structure and flavor profile. Lightly grease baking sheets or line with parchment paper. Milled from Canadian grown Organic Red Fife Grain. Add butter and lard and pulse a few times until it is chunky but not as fine as cornmeal. Cover with lid and bake 30 minutes, remove lid and bake another 15 to 30 minutes until loaf is browned. However, and besides Red Fife’s exceptional taste and baking qualities; we have preliminarily determined (prior to expected laboratory testing) that the gliadin protein level is ~35% of this wheat's overall gluten protein content. Chickpeas + Chick pea Flour + Whole Chickpeas. Let sit for 20 minutes. When ready, dough will double in size and not readily spring back when poked with a finger. Make sure dough isn’t sticking. Remove from heat and add the drained apple to the caramel. 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. Since 1988 Nunweiler's Flour Company have been milling whole grain flour without separating the bran and germ from the original kernel. Prick crackers with a fork so they don’t bubble during baking. Red Fife flour from our 2020 crop on the Newman Rd field. Red Fife + Bread Flour + Germ and Bran . This flour is a perfect replacement for white all purpose flour from the grocery store—more flavourful, more nutritious and freshly milled. Rustic Red Fife Bread Flour Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. By the early 1900s, it was grown in Canada and the United States from Maine to Utah. + Whole Wheat + White Sonora Berries. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. 00 ($185.00/Count) FREE Shipping. Greenhouse gas reduction details expected soon, Navigating our uncertain path through the pandemic, Farmers caught in political games over carbon tax, Feeding the agricultural machine during COVID-19, Remote and autonomous small aircraft make crop scouting personal, COVID-19 pandemic skips fertilizer industry, Problems confirmed in delayed canola harvest, Now is the time for long-term care reform, Start the new year in style with these tasty meal ideas, Making food ahead of time for Christmas is a great idea, Hearty lentils are perfect for meals on cold winter days, Early stockpiling may soon lead to weak demand for grains and oilseeds: report, Saskatchewan’s longest trestle railway bridge, Home ice advantage, processing through pandemics, weather weirdness. Description 100% whole grain stone–milled flour from Hard Red Spring wheat. Red fife is a heritage or heirloom wheat thought to have originated in the Ukraine and brought to Canada in the 1840s. $35.99 $ 35. Using a pastry blender or your fingertips, work butter into mixture until it resembles coarse cornmeal. Red Fife is a heritage grain that has been said to be Canada’s oldest wheat variety. Elevated gliadin protein levels are primarily what cause people to have allergic reactions/intolerances to most wheat." If desired, you can dust the top with flour and slash the top of the loaf immediately before putting into pot. Mix apples with lemon and 1/2 cup (125 mL) sugar. It is better to be dry than sticky. Cook 20 to 30 minutes in the oven or until crust is golden brown. Bake until crisp and browned, about 10 to 12 minutes, but watch as thinner crackers will bake faster and thicker ones will take longer. 8 Cups Red Fife Wheat Flour In large mixing bowl combine water, honey, and yeast. Our Red Fife is a uniquely Canadian heritage grain. The developments in grain have made it difficult for some people to digest, but that doesn’t necessarily mean they need to change to a gluten-free diet. Red Fife was nominated to the Slow Food Ark of Taste in 2003 by Mara Jernigan and Sinclair Phillip of Slow Food Canada, making it the first heritage wheat on the Ark. (That's pretty much how grains were named back then.) Remove from heat. This flour contains 100% of the original grain, and is rich in fibre and flavour. From 1860-1900, Red Fife enjoyed its heyday as the nation’s wheat … Let cool about an hour before serving with whipped cream or ice cream and sliced almonds. 2 lb bag, Stone Ground Red Fife Flour, 92% extraction, FREE SHIPPING, 4 lb bag, Stone Ground Red Fife Flour, 92% extraction, FREE SHIPPING. 10% protein In food processor, combine flour, sugar, salt, paprika and butter, pulsing until butter is evenly dispersed. Product Features: Organic whole grain flour. This compares to ~80% gliadin protein levels found in a popular modern bread wheat variety that we last grew in 2003. Make this for a special occasion or everyday snack. Red Fife is a grain that originated in Scotland and was brought over here in the 1800’s. The flavour of Red Fife flour is different from hard red spring and other wheat varieties. Red Fife makes a robust bread that has outstanding flavor and texture. Golden Durum + Semolina + Durum Flour. Gradually add water while pulsing until the dough comes together. Heat your oven to 400 F (200 C). Contains no additives, preservatives or blending (do NOT blend lower quality grains together when milling the flour). The straws can be from 0.9 to 1.5 metres tall, depending on the nutrients available to the plant in the soil. Its name is derived from the original red colour of the wheat kernel and David's family name. In a large bowl, combine flour, yeast and salt. It rises higher than our Turkey flour and makes a stronger dough. Red Fife, named after David Fife, came to North America from Scotland in 1842. Flourist Whole Grain Red Fife Flour is milled from organically grown Red Fife wheat from Vonda, Saskatchewan. No kneading or bread machine is required to make a hearty rustic loaf. It was the main wheat grown in Canada until the early 1900s, when farmers began crossing it with other varieties. It is even listed on the Slow Food’s Ark of Taste. Red Fife, which arrived with David Fife, was a sample from east-central Europe. All rights reserved. Use it in cookies, muffins and any recipe that calls for whole wheat flour. "Contrary to popular belief, Red Fife heritage wheat does not have a lower total gluten content than other newer varieties of bread wheat; this was confirmed by lab testing we commissioned at SunWest Food … The seed was sent to Glasgow and from there a friend of David's sent him a sample in 1842. Cut slits to let steam out. Heat one cup (250 mL) sugar and butter in a cast iron skillet until brown and medium caramel in colour. Purchased crackers may be high in sodium and low in fibre. This hard red wheat has excellent milling and baking properties. We freshly grind our Certified Organic Red Fife Flour on a stone mill to retain its superior flavor and nutrition. Dough is ready when its surface is dotted with bubbles. It was the standard grain for the baking and milling industry in the late 1800s and early 1900s. https://www.breadexperience.com/red-fife-wheat-flavoured-bread Sprinkle with coarse sea salt if desired. Red Fife is an heirloom wheat highly valued for its excellent baking quality and wonderful flavor. Flourist Sifted Red Fife Flour is milled from organically grown Red Fife wheat from Vonda, Saskatchewan. Roll pastry into a circle. The 2020 crop makes a very strong dough with a smooth flavor. Currently Red Fife is the oldest variety of Wisconsin heritage flour we offer. $185.00 $ 185. Cook at medium high heat for about 10 minutes, basting with juices. | START CLAIMING YOUR BENEFITS NOW, The Western Producer | Response to COVID-19. Serve from the pan or invert onto a plate. 100% Organic Heritage Wheat Welcome to Sunrise Flour Mill. Copyright © 2021 Anarchy Acres. It has a hint of cinnamon and is both sweet and savoury in bread. This famous hard red spring wheat was introduced to the United States in 1860, when Wisconsin farmer JW Clarke had an excellent crop. Cut into desired shapes. 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. Cover with towel and let rise about two hours. After about about 5 minutes, once the yeast has softened, incorporate the butter and 4 cups of the flour, one cup at a time using your bread hook mixer attachment on … 99 ($0.28/Ounce) Lightly flour a work surface and place dough on it, sprinkle with more flour and fold it over on itself once or twice. Credit is given to Russian Mennonites in the 1870s for cultivating the first wheat in Western Canada. Dough will be sticky. Red Fife Wheat Flour from 9.75 A phenomenal heirloom wheat variety that was once the standard bread wheat across North America. It has a taste profile similar to Turkey, but there are floral tones that I can't quite describe. It is even listed on the Slow Food’s Ark of Taste. | GLACIER FARMMEDIA MEMBERSHIP. It wasn’t until the Industrial Revolution and the use of steel roller mills that hard wheat became marketable and began to replace Red Fife. They will keep in an airtight container for a week or more or frozen for two months. The wheat tested out at 12.2% protein and made good bread and pizza. "Contrary to popular belief, Red Fife heritage wheat does not have a lower total gluten content than other newer varieties of bread wheat; this was confirmed by lab testing we commissioned at SunWest Food Laboratories in Saskatoon in 2006. The 2020 crop makes a very strong dough with a smooth flavor. Organic Heritage Red Fife Wheat Flour Sweet and nutty tasting, this heritage grain has a reddish hue and gives bread a delightful aroma. Hard wheat did not mill well with stone grinders. Red Fife Flour Uses, Properties and Benefits With Red Fife Wheat, you can make rustic breads, cereals and other wheat products without the excessive gluten content found in modern white flour. Red Fife — the great-grandfather of today’s wheat, Family squeezes every cent out of a dollar, Readers wanted to know … Oddie found answers. Originally grown on the land of David Fife, this hard wheat is a Canadian heirloom that most of the modern wheats were developed from. 4.7 out of 5 stars 54. FREE! Yello w Corn + Polenta + Grits + Cornmeal + Cornflour. I’ve used half white flour and half Red Fife and I’ve used 100% Red Fife. Place on parchment paper. Remove to a floured counter top and gently knead. This hard wheat has a higher protein content the our Bess soft wheat. We grew it for the first time in the Spring of 2016 and had a small but good harvest. Add dry ingredients to food processor and pulse to blend. Marquis a cross between Red Fife and Red Calcutta, developed in Canada in 1906. Week after week, it delivers the information farmers have come to rely on. Using enough flour to keep dough from sticking to work surface or your fingers, gently and quickly shape dough into a ball. Modern wheat is very different from the wheat our ancestors ate. Meanwhile, sift the flour into a bowl. It averages about 11.3% protein. --from Loiselle Farm, the source of our Red Fife seed. Red Fife is an heirloom wheat highly valued for its excellent baking quality and wonderful flavor. It has a similar flavor profile to Red Fife, but milder, and makes a stronger dough. Add water and stir until blended. Transfer crackers to baking sheets, spacing about one inch (2.5 cm) apart. Knead once or twice on countertop. Cover bowl with plastic wrap. But back to Red Fife: here is a flour that any respectable foodie must get to know – especially if that foodie calls herself a Canuck. Cover and cook another 10 minutes. Nutritional Value of Red Fife Flour The flour have no specific nutrient value except that it is mostly contain calories, carbohydrates, protein, vitamins and minerals. It is a favorite for sourdough among artisan bakers. Red Fife was crossed with Hard Red Calcutta to give us Marquis, which matures earlier than Red Fife and has a better bread baking quality. Red Fife is a Canadian heritage wheat first planted by David Fife in Peterborough, Ontario in 1842. Stickiness notwithstanding, Red Fife is a bread flour and this is a muscular dough. Wheat gluten’s insoluble proteins are gliadin and glutenin. Sprouting neutralizes potent carcinogens, enzyme inhibitors and phytic acid present in the bran of the grains which inhibit absorption of calcium, magnesium, iron, copper and zinc. Red Fife wheat is characterized by 3 little awns at the top of the wheat head but is otherwise awnless. It accounted for 11 million acres of wheat grown in the U.S. by 1919. It averages about 11.3% protein. It was the standard grain for the baking and milling industry in the late 1800s and early 1900s. Strong and stable for over 95 years, The Western Producer has earned the trust of farmers and advertisers alike. This hard wheat has a higher protein content the our Bess soft wheat. 4 lb bag, Stone Ground Red Fife Flour, 92% extraction, FREE SHIPPING Red Fife flour from our Newman Rd field. Hard Red Whole Wheat Flour,8 lbs, Joseph's Grainery Freshly Ground Flour, Non-GMO, Kosher Certified. Canadian chef Michael Smith is using an organic Red Fife grown on the Petersons’ family farm at Tompkins, Sask., for hamburger buns in his restaurant at Queen’s University in Kingston, Ont. Drain liquid. ORGANIC RED FIFE WHOLE WHEAT FLOUR STONE GROUND- 22lb. About 45 minutes before dough is ready, heat oven to 450 F (230 C). Currently Red Fife is the oldest variety of Wisconsin heritage flour we offer. Ag markets trends for 2021: What do we need to watch? Hayden Flour Mills. Roll dough, half at a time, to a large, thin rectangle shape between two sheets of parchment paper. Red Fife flour from our Newman Rd field. Farro + Farro Berries + Farro Flour. Although sprouted wheat is not gluten free, some people who have been gluten intolerant have been able to eat sprouted flour because of its low starch content. It needs to be kneaded by machine—not by hand—to fully develop the flour’s gluten. Be careful not to add too much water. Place crust on top, tucking in the sides. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. Cool on a rack. Wheat came to Canada in the early 1600s with settlers in the Annapolis Valley, but it was not until the early 1800s that it found its way west to Manitoba. Let dough rest 12 to 18 hours at warm room temperature. It has a hint of cinnamon and is both sweet and savoury in bread. Hard Red Spring + Bread Flour + Germ and Bran. Add the bubbly yeast water and most of the remaining up of water to the flour and mix. The Western Producer is Western Canada’s most respected farm paper. 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