- Deep red color and plump oblong shape.
- 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).
- The unique properties of Red Fife and its adaptation to the Canadian climate has made it the genetic parent to virtually all Canadian wheats grown in the prairies today.
- Resurrected by a faithful group of organic heritage wheat and seed farmers, Red Fife seed is being actively preserved and protected as a Canadian Heritage variety.
- Prince Charles was so taken with the heritage wheat with a Scottish connection, he took some bags home after being introduced to it in 2011. Since then when members of his family, such as the Queen and William and Kate, have visited Canada they have requested Red Fife flour to be delivered to Rideau Hall.
- Although it is the foundation of many modern hybrid wheat varieties this wheat has itself not undergone the hybridization of modern wheats.
- The taste of the red fife goods are much more complex than common Hard Red Wheats and the breads bake up moister, with a cohesive crumb. Especially suited to bread it has a high gluten content that can be mixed with low gluten flours (splet, rye etc) for excellent results.
How to Enjoy
Whole grains should be well rinsed and drained before using.
- 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 makes a robust bread that has outstanding flavor and texture. See our Mills and Flakers.
- Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies.
- Flake and add boiled water for a fresh porridge. Enjoy with fresh fruit and yogurt. Or use it in your favorite fruit crisp topping, muesli, granola or dessert bars. See our Mills and Flakers.
- Consume grains raw as a breakfast cereal by soaking grains overnight or 10-12 hrs in the refrigerator. This has the added benefit of activating the seed enzymes, making the grain more digestible and nutritious. Remember to rinse well before soaking.
Our red fife is grown in beautiful British Columbia on healthy organic soils.
It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.
To preserve the quality of whole grains store in a cool dry area for up to 18 months in a container that allows it to breathe.
Red Fife flour should be stored airtight. It will last about a month on the shelf and 2 to 3 months in the refrigerator or freezer.
N.B. Fieldstone recommends that flour be made on demand with one of our beautiful Komo flour mills so as to optimize flavor and nutrition and eliminating the need for storage.
How to Prepare
Boil or pressure cook grains whole for a delightful, chewy, completely satisfying and versatile rice substitute. Use wheat berries to make soups, salads, risottos and fillings.
To cook, bring two parts water to one part Wheat kernels to a boil and boil 35 minutes for a firmer ‘Al Dente’ texture or 45-60 minutes for a softer texture. Drain.