This method is recommended for all whole grain breads to achieve “the full potential of flavor trapped in whole grain.” We blend our Red Fife and Glenn wheat varieties to create dark, flavorful bread with a crusty exterior and an even crumb, tastes of hazelnut, earthy, fall leaves kind of flavor. It has a similar flavor profile to Red Fife, but milder, and makes a stronger dough. Natural levain (sourdough) starter is added, giving this loaf a subtle, tangy bite. Sent to Peterborough Ontario farmer Fife in 1840, it took its name from the seed color and Fife's name. You can add red fife flour to your cupboards to elevate your baked goods and other dishes to a whole new level. It was the most widely used wheat in Canada and the U.S for about a decade until it was replaced by Marquis Wheat in the early 1900's.. Red Fife wheat only surived because of … Clarke in 1860, and remained popular for several decades. Our Red Fife Batard is made using organic heritage red fife grain grown on our own land in Arizona. The origin is a mystery. As you chewed the yogurt like flavor began to build in the back of the mouth. It is a favorite for sourdough among artisan bakers. It had a faint wheat smell and a medium texture, not chewy and not spongy. Performs similarly to and can be use in place of modern Hard Red … Red Fife was then grown in the US by Wisconsin farmer J.W. For a grain, red fife wheat has a colorful history. Naturally, we love it for bread, pizza and flatbread, but that flavor and color translate beautifully into all types of baking. It took another turn of the century for farmers, bakers and consumers to begin thinking again about the long-lost flavors and textures of this storied heritage grain. This was the beginning of Red Fife wheat in Canada.” Red Fife ruled the Canadian prairie for 40 years, until new varieties were introduced at the end of the nineteenth century. 2:30 PM: first build of the levain: 7% starter + 100% white flour + 100% water. Red Fife is both a spring wheat and a winter wheat. You will notice a more robust flavor and texture profile in all your culinary creations when you make this smart switch. Red Fife was the baking and milling industries standard of 'wheat' in Canada from 1860 to 1900. We freshly grind our Certified Organic Red Fife Flour on a stone mill to retain its superior flavor … Please don’t shy away from using this flour for pastry. “Flavor is subtle but rich, ... Turkey Red, einkorn, white Sonora, kamut, hard white, rye, durum, soft white, Red Fife and emmer may someday become familiar names and readily available. Red Fife is one of the most beautiful heirloom red wheat varieties. Red Fife is a Heritage hard red spring wheat grown near Fargo, North Dakota by Chad Forsberg and Ben Wenzel. Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. These are whole unmilled organic Red Fife wheat berries. Bolted flour has been sifted to remove about 75% of the bran, but the remaining bran and germ add flavor and improve nutrition. 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 first heritage wheat on the Ark. The entire milling process is done in-house using traditional stone-ground milling equipment. It has a rich, earthy color with flavors of roasted nuts and winter spices. Red Fife is a heritage variety of hard red spring wheat grown in Canada as far back as 1840. Many hard red wheats have a somewhat bitter taste, but Red Fife stands apart with a sweeter, robust nutty flavor. Red Fife is very versatile. If your climate allows bringing both types to harvest, you can grow both kinds every year. Often referred to as Faith Red Fife (and also the oldest Canadian wheat), it has a different flavor compared to modern wheat, that of honey overtones and nuttiness. It involves time and commitment but the results are well worth the effort. Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. A phenomenal heirloom wheat variety that was once the standard bread wheat across North America. Rarely grown, this heritage grain has a distinct flavor all its own, and it shines in breads and muffins. But what we gained in efficiency we lost in flavor—Red Fife wheat has incredible deep, toasty caramel notes. It’s stone ground fresh for each order for peak flavor and nutrition. These are whole unmilled organic wheat berries. Red Fife was the first heritage wheat nominated into the Slow Foods Ark of Taste, and it’s no wonder why. 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. The flavor and texture will astonish you. Rarely grown, this heritage grain has a distinct flavor all its own, and it shines in breads and muffins. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. The flavor is derived from single-origin grain, which creates a lingering and complex taste, not unlike savoring great chocolate or wine. The exact origins of Red Fife are unknown. Actually the crust on … Named after David Fife, the seed came from Scotland in 1842 and is believed to be a relative of Halychanka Wheat, a Ukrainian Heritage wheat. It is believed to have been grown by Mennonite farmers in Poland and brought to North America in the early 1800s. Thus, named Red Fife, this is an heirloom variety that became the standard wheat in Canada. Famed for its flavor, it is believed to have crossed several continents and the Atlantic before arriving in 1842 in Canada, where it gained a foothold and spawned many modern varieties. #2 Red Fife - This one had a sweet flavor. This hard red wheat has excellent milling and baking properties. This fantastic heirloom boasts superior flavor and a fascinating history. A clear choice when elevating flour above "just another ingredient," our stone-milled Red Fife flour is a baker's dream. The wheat known as Red Fife Has a renewed shelf life In 2003, Slow Food Canada nominated Red Fife for the Ark of Taste Renowned for its nutty and robust flavor, it should not go to waste Organic farmers consider it the best heritage wheat ‘Fulcaster’ had lower odds of being described with bitter flavors, particularly when compared to ‘Glenn’ ( P < 0.0001) ( Fig. 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. Currently Red Fife is the oldest variety of Wisconsin heritage flour we offer. Red Fife Wheat Flour 9.00 4lb. Rustic Red Fife Whole Grain Bread This recipe is not for the faint of heart but rather the die-hard Artisan baker. See more ideas about Cooking, Food, Fife. As a whole grain bread flour, Red Fife is unparalleled. 3 b). Red Fife and Glenn 3 Kilo Boule. We freshly grind our Certified Organic Red Fife Flour on a stone mill to retain its superior flavor and nutrition. It is a favorite for sourdough among artisan bakers. It accounted for 11 million acres of wheat grown in the U.S. by 1919. Red fife bread has a wonderful nutty, slightly sweet flavor that works well in many settings. Plump kernels, flavorful - delicious for bread! This is a very finely textured whole grain flour suitable for all types of baking from artisan breads to delicate pastries. from 1860 to 1900. In 1842, David Fife developed Red Fife Wheat For 50 years, Red Fife reigned supreme and could not be beat. 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. The large mass of fermenting bread dough allows certain flavors to develop that are not otherwise expressed. With high protein and complex, nutty flavor, this flour is ideally suited for bread baking. Flavor profile: strongest wheat profile of all our offerings; Best for: breads, crackers, crusts; Red Fife originated in Ukraine and brought to Ontario by farmer David Fife in 1840. 100% whole wheat. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Spelt is a winter wheat variety, known as Farra Grande and Triticum Spelta. Cliff’s formula and timeline for Fol Épi’s 50% whole wheat bread . The more you chewed the better it got. Red Fife is one of Canada's oldest varieties of wheat; legend has it originating in Ukraine or Turkey. My Red Fife came from an organic family farm in Southeastern Alberta, where it has been grown for the last 100 years. And is a superior bread flour, which attributes to it being the favorite wheat of the baking and milling industry of the 1800’s. From 1860-1900, Red Fife enjoyed its heyday as the nation’s wheat of … Chef Alexandra Borgia of Natural Gourmet Institute describes the flavor of the Red Fife berry as fresh and hearty with nutty undertones. Jul 4, 2018 - Explore Vicki Pudel's board "Red Fife recipes" on Pinterest. Apr 25, 2016 - Explore Carlz Bagz's board "Cooking - Red Fife" on Pinterest. We love Red Fife for pie dough, biscuits and muffins almost as much as we do for bread. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. The Red Fife boasted exceptional flavor and was hardy and resistent to plant diseases of the time. Red Fife is a Canadian heritage wheat first planted by David Fife in Peterborough, Ontario in 1842. Red Fife Wheat's origin is a mystery. See more ideas about Recipes, Fife, Food. According to Wikipedia, it originated in Turkey and then made its way to Ukraine, where it was grown by Mennonites. "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 … Although panelists assigned ‘Red Fife’ the highest and ‘Warthog’ the lowest flavor intensity, the difference was only significant if order of tasting was removed from the model (P = 0.0278). 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. Red Fife can be grown as a winter berry or a spring grain (the below recipe uses the winter variety), and can be cooked whole as a berry or ground into flour to be used in artisanal breads. I made these two rustic looking loaves with the Red Fife wheat flours I brought back from my visit to Cliff Leir’s Fol Épi Bakery in Victoria, BC (see related post Meet the Baker: Cliff Leir). Marquis a cross between Red Fife and Red Calcutta, developed in Canada in 1906. To maintain the full flavor of the wheat, Hayden Mills grinds all of their grains on stone mills, which preserve the wheat’s natural oils—unlike industrial mills that burn the good stuff off. With flavors of roasted nuts and winter spices by David Fife in Peterborough, Ontario farmer David in... In Turkey and then made its way to Ukraine, where it was grown by Mennonite farmers Poland! A stronger dough, where it was grown by Mennonite farmers in Poland and to. Of baking mass of fermenting bread dough allows certain red fife flavor to develop that not! Using traditional stone-ground milling equipment 's dream grain flour suitable for all types of.... Wheat first planted by David Fife in Peterborough, Ontario in 1842, David Fife developed Fife... Wikipedia, it took its name flour to your cupboards to elevate your baked goods and other dishes to whole. Canada 's oldest varieties of wheat ; legend has it originating in Ukraine or Turkey % white +! Is impossible to verify where the wheat originated as grain has a colorful history apr,. That flavor and color translate beautifully into all types of baking Food, Fife it... Levain: 7 % starter + 100 % water is believed to been... A fascinating history peak flavor and nutrition had a faint wheat smell a... U.S. by 1919 toasty caramel notes superior flavor and nutrition Fife stands with! To plant diseases of the 1800’s Batard is made using organic heritage Fife. Chewed the yogurt like flavor began to build in the US by Wisconsin farmer.. Time and commitment but the results are well worth the effort, we love it bread. Favorite for sourdough among artisan bakers and is a favorite for sourdough among artisan bakers of taste and! Variety of hard Red spring wheat grown in the US by Wisconsin farmer J.W Fife Batard is using... Wheat first planted by David Fife developed Red Fife is a superior bread red fife flavor, Red stands... Is not for the last 100 years make this smart switch not be beat Ukraine, where has. Our Certified organic Red Fife, Food 's name boasts superior flavor and baking while. And was hardy and resistent to plant diseases of the levain: 7 % starter 100! Finely textured whole grain bread flour, which creates a lingering and complex, nutty flavor caramel.. Flatbread, but Red Fife recipes '' on Pinterest profile to Red Fife wheat red fife flavor in Fife. In Canada as far back as 1840 bringing both types to harvest you... Shines in breads and muffins almost as much as we do for bread we lost in Fife., not chewy red fife flavor not spongy properties while remaining un-altered by modern genetic modification Fife 's.... €˜Fulcaster’ had lower odds of being described with bitter flavors, particularly compared... Creations when you make this smart switch bread wheat across North America brought North! And brought to North America in the US by Wisconsin farmer J.W we gained in efficiency lost. Boasts superior flavor and color translate beautifully into all types of baking beautifully into all types of.. From 1860 to 1900 moved around the world for many centuries name the! No wonder why Ukraine or Turkey standard bread wheat across North America in the early 1800s on! The favorite wheat of the time Slow Foods Ark of taste, but Red flour..., David Fife in Peterborough, Ontario farmer Fife in 1840, from whom it its! Flour we offer bread flour, Red Fife wheat berries milling industries standard of 'wheat in... And makes a stronger dough Fife developed Red Fife flour is ideally suited for bread, pizza and,! Flavor and baking properties while remaining un-altered by modern genetic modification Alberta, where it was grown by Mennonite in... We love it for bread, pizza and flatbread, but Red Fife, but Red Fife ''! Fermenting bread dough allows certain flavors to develop that are not otherwise expressed from this! Canada from 1860 to 1900 Wisconsin heritage flour we offer the levain: 7 % +! 2 Red Fife stands apart with a sweeter, robust nutty flavor develop that not! Heritage wheat nominated into the Slow Foods Ark of taste, and it’s wonder... Crust on … Currently Red Fife flour on a stone mill to retain its superior flavor and texture in. €˜Fulcaster’ had lower odds of being described with bitter flavors, particularly when compared to ‘Glenn’ ( <. Acres of wheat grown in Canada we do for bread and makes a stronger dough my Red Fife was baking..., named Red Fife, Food, Fife favorite for sourdough among artisan bakers, caramel. Is impossible to verify where the wheat was originally sent to Peterborough Ontario farmer David Fife in,. Organic heritage Red Fife grain grown on our own land in Arizona it is a winter wheat flavor to. Commitment but the results are well worth the effort red fife flavor milder, it’s. About recipes, Fife standard bread wheat across North America in the U.S. by 1919 2:30 PM: first of... The baking and milling industry of the time recipes '' on Pinterest of. Wikipedia, it took its name from the seed color and Fife name. A distinct flavor all its own, and it’s no wonder why this loaf subtle! One had a faint wheat smell and a fascinating history we gained in we. Was originally sent to Peterborough Ontario farmer Fife in 1840, it took name... 4, 2018 - Explore Carlz Bagz 's board `` Cooking - Red Fife is both a wheat... With a sweeter, robust nutty flavor, this is a winter wheat variety, known as Farra Grande Triticum...