--from Loiselle Farm, the source of our Red Fife seed. 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. "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 wheat tested out at 12.2% protein and made good bread and pizza. Red Fife wheat is characterized by 3 little awns at the top of the wheat head but is otherwise awnless. (That's pretty much how grains were named back then.) Add the bubbly yeast water and most of the remaining up of water to the flour and mix. + Whole Wheat + White Sonora Berries. Put a six to eight quart (5 – 7 L) heavy lidded cast iron, enamel or Pyrex pot in oven as it heats. Cover bowl with plastic wrap. It has a hint of cinnamon and is both sweet and savoury in bread. Golden Durum + Semolina + Durum Flour. They will keep in an airtight container for a week or more or frozen for two months. Red Fife, which arrived with David Fife, was a sample from east-central Europe. Gradually add water while pulsing until the dough comes together. Wheat gluten’s insoluble proteins are gliadin and glutenin. Currently Red Fife is the oldest variety of Wisconsin heritage flour we offer. Today Red Fife is again in the limelight. It was the main wheat grown in Canada until the early 1900s, when farmers began crossing it with other varieties. Cut into desired shapes. All rights reserved. As a lesser-known and utilized wheat variety, red fife retains its original growth patterns, structure and flavor profile. Bake until crisp and browned, about 10 to 12 minutes, but watch as thinner crackers will bake faster and thicker ones will take longer. The straws can be from 0.9 to 1.5 metres tall, depending on the nutrients available to the plant in the soil. It has a similar flavor profile to Red Fife, but milder, and makes a stronger dough. Strong and stable for over 95 years, The Western Producer has earned the trust of farmers and advertisers alike. The flavour of Red Fife flour is different from hard red spring and other wheat varieties. ORGANIC RED FIFE WHOLE WHEAT FLOUR STONE GROUND- 22lb. Stickiness notwithstanding, Red Fife is a bread flour and this is a muscular dough. Red Fife, named after David Fife, came to North America from Scotland in 1842. Hard Red Whole Wheat Flour,8 lbs, Joseph's Grainery Freshly Ground Flour, Non-GMO, Kosher Certified. The seed was sent to Glasgow and from there a friend of David's sent him a sample in 1842. Add dry ingredients to food processor and pulse to blend. This flour contains 100% of the original grain, and is rich in fibre and flavour. Red Fife flour from our 2020 crop on the Newman Rd field. Dough is ready when its surface is dotted with bubbles. Let sit for 20 minutes. | START CLAIMING YOUR BENEFITS NOW, The Western Producer | Response to COVID-19. Cover and cook another 10 minutes. Red Fife is a heritage wheat variety (Triticum aestivum) that Ontario farmer Dave Fife and his family started growing in 1842. Cool in baking pans on racks. Flourist Sifted Red Fife Flour is milled from organically grown Red Fife wheat from Vonda, Saskatchewan. Using a pastry blender or your fingertips, work butter into mixture until it resembles coarse cornmeal. Week after week, it delivers the information farmers have come to rely on. Our Red Fife is a uniquely Canadian heritage grain. Red Fife is an heirloom wheat highly valued for its excellent baking quality and wonderful flavor. 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. When ready, dough will double in size and not readily spring back when poked with a finger. 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. But an important nutrient point that this flour is gluten free. Drain liquid. Red Fife — the great-grandfather of today’s wheat, Family squeezes every cent out of a dollar, Readers wanted to know … Oddie found answers. Cover loosely with plastic wrap and let rest about 15 minutes. Knead once or twice on countertop. Grown veganically, without chemicals, or animal-based fertilizers, then sprouted to maximize nutrition, digestibility and flavor. It averages about 11.3% protein. It was the standard grain for the baking and milling industry in the late 1800s and early 1900s. By the early 1900s, it was grown in Canada and the United States from Maine to Utah. 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. Cover with towel and let rise about two hours. Prick crackers with a fork so they don’t bubble during baking. Lightly grease baking sheets or line with parchment paper. Currently Red Fife is the oldest variety of Wisconsin heritage flour we offer. Remove from heat. It accounted for 11 million acres of wheat grown in the U.S. by 1919. Red Fife is a grain that originated in Scotland and was brought over here in the 1800’s. 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. This compares to ~80% gliadin protein levels found in a popular modern bread wheat variety that we last grew in 2003. The 2020 crop makes a very strong dough with a smooth flavor. Red Fife is a heritage grain that has been said to be Canada’s oldest wheat variety. 00 ($185.00/Count) FREE Shipping. Flourist Whole Grain Red Fife Flour is milled from organically grown Red Fife wheat from Vonda, Saskatchewan. Red Fife is a Canadian heritage wheat first planted by David Fife in Peterborough, Ontario in 1842. From 1860-1900, Red Fife enjoyed its heyday as the nation’s wheat … Dough will be sticky. Elevated gliadin protein levels are primarily what cause people to have allergic reactions/intolerances to most wheat." Remove from heat and add the drained apple to the caramel. Marquis a cross between Red Fife and Red Calcutta, developed in Canada in 1906. Organic Heritage Red Fife Wheat Flour Sweet and nutty tasting, this heritage grain has a reddish hue and gives bread a delightful aroma. Add butter and lard and pulse a few times until it is chunky but not as fine as cornmeal. It was the standard grain for the baking and milling industry in the late 1800s and early 1900s. Only 1 left in stock - order soon. The flavour of Red Fife flour is different from hard red spring and other wheat varieties. It averages about 11.3% protein. Ag markets trends for 2021: What do we need to watch? No kneading or bread machine is required to make a hearty rustic loaf. 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. In a large bowl, combine flour, yeast and salt. Form into a flattened disk and chill for an hour, then roll into a circle and top the apples. Hard wheat did not mill well with stone grinders. Add water and stir until blended. This hard red wheat has excellent milling and baking properties. 8 Cups Red Fife Wheat Flour In large mixing bowl combine water, honey, and yeast. This hard wheat has a higher protein content the our Bess soft wheat. Cook 20 to 30 minutes in the oven or until crust is golden brown. Cool on a rack. The 2020 crop makes a very strong dough with a smooth flavor. Meanwhile, sift the flour into a bowl. Note that if you make it entirely from Red Fife, it will be a fairly dense whole wheat bread. Cover with lid and bake 30 minutes, remove lid and bake another 15 to 30 minutes until loaf is browned. Place on parchment paper. 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 rises higher than our Turkey flour and makes a stronger dough. Make this for a special occasion or everyday snack. 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 … Place crust on top, tucking in the sides. Red Fife flour from our Newman Rd field. 2 lb bag, Stone Ground Red Fife Flour, 92% extraction, FREE SHIPPING, 4 lb bag, Stone Ground Red Fife Flour, 92% extraction, FREE SHIPPING. About 45 minutes before dough is ready, heat oven to 450 F (230 C). Red fife is a heritage or heirloom wheat thought to have originated in the Ukraine and brought to Canada in the 1840s. BEGIN SAVING NOW, MEMBERS GET MORE! Hayden Flour Mills. This flour is ideal for creating moist, flavourful cookies, muffins, pancakes, and both sweet loaves. https://www.breadexperience.com/red-fife-wheat-flavoured-bread Remove to a floured counter top and gently knead. Cook at medium high heat for about 10 minutes, basting with juices. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. Credit is given to Russian Mennonites in the 1870s for cultivating the first wheat in Western Canada. Heat one cup (250 mL) sugar and butter in a cast iron skillet until brown and medium caramel in colour. 4.7 out of 5 stars 54. 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. Cut slits to let steam out. 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. Red Fife is an heirloom wheat highly valued for its excellent baking quality and wonderful flavor. | GLACIER FARMMEDIA MEMBERSHIP. 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. 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. 100% Organic Heritage Wheat Welcome to Sunrise Flour Mill. We freshly grind our Certified Organic Red Fife Flour on a stone mill to retain its superior flavor and nutrition. Drizzle 1/4 cup (60 ml) cold water with the machine running and run until mixture begins to form a ball. $185.00 $ 185. 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. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. We grew it for the first time in the Spring of 2016 and had a small but good harvest. Sprinkle with coarse sea salt if desired. Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies. 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. Mix apples with lemon and 1/2 cup (125 mL) sugar. Thought to have originated in Turkey and brought to the Ukraine and grown by the Mennonites there. Serve from the pan or invert onto a plate. Originally grown on the land of David Fife, this hard wheat is a Canadian heirloom that most of the modern wheats were developed from. 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. Add 1/4 cup (60 ml) cold water, stir with spoon until combined. The Western Producer is Western Canada’s most respected farm paper. 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. Product Features: Organic whole grain flour. Red Fife makes a robust bread that has outstanding flavor and texture. Purchased crackers may be high in sodium and low in fibre. 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. Roll dough, half at a time, to a large, thin rectangle shape between two sheets of parchment paper. Transfer crackers to baking sheets, spacing about one inch (2.5 cm) apart. Some find the lower gluten content easier to digest. Farro + Farro Berries + Farro Flour. FREE! It needs to be kneaded by machine—not by hand—to fully develop the flour’s gluten. Roll pastry into a circle. It is better to be dry than sticky. In food processor, combine flour, sugar, salt, paprika and butter, pulsing until butter is evenly dispersed. This famous hard red spring wheat was introduced to the United States in 1860, when Wisconsin farmer JW Clarke had an excellent crop. 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. Yello w Corn + Polenta + Grits + Cornmeal + Cornflour. Lightly flour a work surface and place dough on it, sprinkle with more flour and fold it over on itself once or twice. 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. This hard wheat has a higher protein content the our Bess soft wheat. It has a taste profile similar to Turkey, but there are floral tones that I can't quite describe. 4 lb bag, Stone Ground Red Fife Flour, 92% extraction, FREE SHIPPING Red Fife flour from our Newman Rd field. Milled from Canadian grown Organic Red Fife Grain. It is even listed on the Slow Food’s Ark of Taste. Heat your oven to 400 F (200 C). Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. "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 … $35.99 $ 35. Chickpeas + Chick pea Flour + Whole Chickpeas. 99 ($0.28/Ounce) Using enough flour to keep dough from sticking to work surface or your fingers, gently and quickly shape dough into a ball. Red Fife Wheat Flour from 9.75 A phenomenal heirloom wheat variety that was once the standard bread wheat across North America. Let dough rest 12 to 18 hours at warm room temperature. I’ve used half white flour and half Red Fife and I’ve used 100% Red Fife. If making by hand, combine flour, sugar, salt, paprika and butter in a medium bowl. Its name is derived from the original red colour of the wheat kernel and David's family name. Use it in cookies, muffins and any recipe that calls for whole wheat flour. Since 1988 Nunweiler's Flour Company have been milling whole grain flour without separating the bran and germ from the original kernel. In addition, the slow food movement has placed Red Fife on its Ark of Taste list. Be careful not to add too much water. Make sure dough isn’t sticking. 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. Hard Red Spring + Bread Flour + Germ and Bran. Rarely grown, this heritage grain has a distinct flavor all its own, and it shines in breads and muffins. It is a favorite for sourdough among artisan bakers. If desired, you can dust the top with flour and slash the top of the loaf immediately before putting into pot. 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. 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