Red Fife Wheat Berries - 5lb - Ontario Organic - Farm Direct
Red Fife Wheat Berries - 5lb - Ontario Organic - Farm Direct
Red Fife Wheat - Heritage Grain Grown Organically in Ontario
Discover the rich heritage of Red Fife Wheat, a true gem in the world of baking. Originally developed by David Fife in the 1800s on the soil of Central Ontario, Canada, this heritage wheat is celebrated for its exceptional flavor, versatility, and historical significance.
Why Choose Our Red Fife Wheat?
- Organic: Grown on an organic farm in Ontario, ensuring the purest quality and sustainable farming practices.
- From the Source: Grown in Lakefield, Ontario, the same soil where David Fife originally created this wheat.
- Direct from the Farmer: We source directly from the grower, supporting local agriculture and ensuring freshness.
- Hand-packaged by me, Sarah from Sourdough for Beginners, with simplicity and care to keep this heritage grain accessible and cost effective.
Perfect for sourdough, artisan breads, cookies, and more, Red Fife Wheat offers a depth of flavor that modern hybrids simply can't match. Whether you're a seasoned baker or just starting your sourdough journey, this flour will elevate your creations.
Bring a Taste of History to Your Kitchen
Rediscover the timeless quality of Red Fife Wheat and join the movement to preserve this incredible heritage grain. 🌾
A Brief History and Description of Red Fife Wheat
Red Fife Wheat is one of Canada’s most celebrated heritage grains, known for its exceptional flavor and historical significance. It was introduced in the mid-1800s by David Fife, a Scottish immigrant and farmer in Ontario, Canada. The grain likely originated from Eastern Europe and was brought to Canada via Scotland.
David Fife carefully cultivated this wheat on his Ontario farm, and it quickly gained popularity due to its resilience, high yield, and rich, nutty flavor. By the late 19th century, Red Fife had become the dominant wheat variety in Canada, forming the backbone of the country's early wheat industry. It remained widely grown until modern hybrid wheats, bred for disease resistance and high production, took its place.
Today, Red Fife is treasured by artisan bakers, millers, and farmers for its superior baking qualities, including its high gluten content, warm flavor profile, and versatility. It is often used in sourdough and artisan bread recipes, as well as for pastries and pasta. As a heritage grain, it is non-GMO and a favorite for those seeking traditional, organic grains with deep historical roots.
Revived by passionate farmers, food enthusiasts and the explosion of Sourdough Bread around the world, Red Fife continues to connect us to the agricultural traditions of the past while delivering exceptional taste in every bite. 🌾
Notes:
I can arrange for other quantities: 1lb, 1kg, 5lb, 5kg, 25lb, etc. Please email schandlerapps@gmail.com for pricing and shipping quote.
Shipped Via Canada Post in most cases - can take up to two weeks for arrival.
Why Use Freshly Milled Wheat Quickly?
Freshly milled wheat, like the kind made from heritage grains such as Red Fife, retains the bran and germ, which are the nutrient-rich outer layers of the wheat berry. While these add incredible flavor and nutrition, they also contain natural oils that can spoil over time. For this reason, freshly milled wheat should be used as soon as possible, ideally immediately but at most within 1-2 weeks, to ensure its best taste and quality.
Why Commercial Flours Last Longer
Commercial flours are shelf-stable because they undergo a refining process that removes the bran and germ. This eliminates the oils that can cause rancidity, but it also strips away much of the flavor, nutrients, and fiber, leaving primarily the starchy endosperm.
By using freshly milled wheat, you’re embracing a more wholesome, flavorful, and nutritious approach to baking. Just be sure to store it in a cool, dry place or refrigerate/freezer for extended freshness. 🌾