Mills and Flakers

Why Whole Grains


  • I wanted to say how impressed I am with the hard red spring wheat. I milled it today and used my usual bread recipe. The dough was nice and firm yet soft. The loaves rose beautifully, so much so that I could have made a whole extra loaf! Wendy Kever
  • We like knowing the product is organic. When we grind the fresh grain, we appreciate the better quality and taste of the finished product. For example our fresh home-made waffles are full and tasty.
  • I am using Fieldstone whole grains in my bread and I'm selling out at the Farmers Market. I have the Duett 100 and grind my own flour. I am having a hard time keeping up with the demand for ancient grain breads. This is the only thing that sets me apart at the market. I make Kamut, Triticale, and Rye breads. (Artisan bread in about 5 minutes)
  • When I'm not home, my husband makes his own porridge. He has Muscular Dystrophy and he feels it sticks with him. We add pecans, cranberries, and dates. The nutty natural flavour is very fresh. It's really important to educate our children where our food comes from.
  • I've owned the Komo Duett 100 for about 2 years and actively use mixed grains for biscuits, breads and pastries. I like the taste of the fresh flours in the baking. The flaker works well for my fresh oats and flax. I keep it plugged in and handy as I use it a lot.
  • I am on a specialized diet and your soup mix tastes great plain or in a chilli. It provides me the protein I need. I love it and am buying a 20 kg. bag.
  • My husband and I are vegetarian and have always struggled to ensure we get complete and balanced protein in our diet. When we discovered quinoa at Fieldstone we learned it is a complete protein and have noticed a difference in our energy levels. We use it in everything! And we love that it's grown in western Canada.
  • My Dad eats the ultimate breakfast every morning and loves it. I was finding my breakfast left me hungry a few hours later. I am really active and so I was looking for something wholesome that would be satisfying. I started eating the breakfast flaked with hot water, yogurt and fruit and I was amazed at how good it tasted and how good it made me feel. I recommend it to all my friends and can't wait to eat it every morning!
  • I developed a wheat sensitivity a few years ago and recently a friend introduced me to Emmer. My wife and I love it and have made it a regular part of our meals. We find it very versatile and easy to digest. It makes a great side dish and emmer flour makes a nice nutty tasting bread.

Organic Whole Grain Red Fife Wheat

750 g $4.00 BuyBuy
5 kg $16.50 BuyBuy
10 kg $28.10 BuyBuy
20 kg $50.80 BuyBuy

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A Canadian heritage wheat that boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification.


  • 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

  • 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.
  • Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies.


To learn more please visit Storage Tips

Canadian Maple Chocolate Cherry Red Fife Scones

How to Prepare

  • Whole grains should be rinsed and drained prior to soaking and sprouting.
    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 excess water. Pre soaking the grain will reduce cooking time.
    Fieldstone Organics whole grains can be milled into whole grain flour on demand with one of our domestic mills available for purchase. Grinding on demand optimizes flavor and nutrition and provides the opportunity to buy whole grains in bulk packaging, resulting in overall savings.


Our red fife is grown in Western Canada 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.