I bought this to use as my "bread flour". Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. You will notice a more robust flavor and texture profile in all your culinary creations when you make this smart switch. I have only used the grits so far; but I am very excited to have this product available. Working well in everything I have used it in, from kaiser rolls to pretzels. A phenomenal heirloom wheat variety that was once the standard bread wheat across North America. Since 1988 Nunweiler’s Flour Company has been milling whole grain flour without separating the bran and germ from the original kernel. Milled from Canadian grown Organic Red Fife Grain. The flour contains all … Bulk Barn is Canada's largest bulk food retailer. This flour is a perfect replacement for white all purpose flour from the grocery store—more flavourful, more nutritious and freshly milled. It was intoxicating! Check prices & availability online at Walmart.ca Ingredients Size 1 Size 2 Size 3 Size 4; 12 Grain Bread Mix: 1 KG: 2.5 KG: All Purpose & Pastry Organic 100% Whole Wheat : 1 KG: 2.5 KG: All Purpose Bleached: 1 KG It seems my dough rises faster with Rouge de Bordeaux 00 and whole grain, like it feeds the starter better. Red Fife is a grain that originated in Scotland and was brought over here in the 1800’s. Red Fife is a bread wheat (Triticum aestivum) variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont. We work with exceptional farmers across the state to grow organic crops using the same varieties planted here in the late 1800s. 10% protein We serve Texans who prize the nuances of taste, texture, and performance found only in heritage crops. Red Fife was then grown in the US by Wisconsin farmer J.W. 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. Red Fife Wheat Flour. Recently, I was contacted by the Toronto/GTA representative for CIPM, a certified organic grower and flour miller. Its origin is a mystery, although we know it came to an Ontario farmer in 1840 and the name Red Fife is for its color in the field, and for the farmer’s name. Ideally suited for traditional artisan baking. I can get basic white-bread flour and whole wheat, and some dark rye, but that's the extent of it. It is a little low in protein for my style of baking but mixes great with higher protein flours. Meanwhile, sift the flour into a bowl. It is renowned for its robust flavour. Canada’s heritage wheat! Hi there -- I'm new to artisan bread baking, and really enjoying this new hobby! It quickly became known for its ability to adapt to a variety of growing conditions, became the first named wheat in Canada, and was the industry standard for baking and milling for 40 years. I bake sourdough bread, like ten zillion others I guess. You can add red fife flour to your cupboards to elevate your baked goods and other dishes to a whole new level. Store in a cool dry place, up to 24 months. Our pancakes at Kosy Korner are prepared with Red Fife Flour. NOTE: We are temporarily not allowed to call this product “certified organic”.Just prior to the COVID-19 crisis, Breadtopia moved to a new facility and now, due to health safety concerns, all organic certification inspections have been put on hold in our area. Locally, Peter Leahy of Merrylynd Organics just outside Lakefield, Ontario, grows Red Fife as a spring wheat and you can buy his wheat and flour at Peterborough area natural food stores and through the farm. 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. Red fife was the dominant wheat in Canada until 1905. From the moment I opened the bag I was hit the the cinnamon-y fragrance of this flour. Red Fife originated in Ukraine and brought to Ontario by farmer David Fife in 1840. The sale of flour helps us fund the operation of the Old Stone Mill, which is owned by the non-profit Delta Mill Society, a group of dedicated volunteers. NOTE: We are temporarily not allowed to call this product “certified organic”.Just prior to the COVID-19 crisis, Breadtopia moved to a new facility and now, due to health safety concerns, all organic certification inspections have been put on hold in our area. Knead the dough by hand in the bowl, wiping the sides of the bowl with the dough ball to clean them, then turn the ball out from 9.75. I’d never heard of it before and was intrigued to find cloth bags filled with a locally grown, organic whole wheat flour t… Red Fife is a heritage grain that has been said to be Canada’s oldest wheat variety. I have no information to share at this time. $10 off orders above $45, use code SAVE10, $20 off orders above $80, use code SAVE20. This purchase was a gift. Powered by Shopify. Durum Whole Grain Flour Available in 3, 10 or 50 lb bags. Dec 6, 2017 - I bought my first bag of Red Fife flour in Picton, Ontario two years ago. I use this flour a lot. Red fife is a type of wheat first planted in Lakefield, Ontario, by David Fife in 1842. Organic Whole Grain Red Fife Flour About the product. Red Fife is now particularly favoured by artisan bakers for its red colour, the nice crust it gives to bread and the robust, nutty flavour. And if you don’t know what those taste like, it’s high time you did. Flourist Sifted Red Fife Flour is milled from organically grown Red Fife wheat from Vonda, Saskatchewan. Maybe you might be even able to buy some off them. Closed to the public due to pandemic concerns. Flour from the Old Stone Mill is extremely high quality, stone ground from locally grown Red Fife wheat, an Ontario heritage wheat. They're located on Broadview, near Queen. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Milled from Canadian grown Organic Red Fife Grain. Pour in the water and stir the ingredients with your fingertips or a wooden spoon until they form shaggy dough. I’ve used half white flour and half Red Fife and I’ve used 100% Red Fife. Great combo of flavor and texture of crumb for sourdough bread making. Barton Springs Mill flours have opened up entire new baking experiences to me! The stone-ground flour is milled from certified-organic whole grain wheat grown on CIPM Farm. Organic Red Fife Heritage Flour is made from wheat which is the parent variety of all modern wheat grown in Canada today. All … Red Fife Whole Grain Flour Available in 3, 10 & 50 lb bags. 1847 Stone Milling, Your Local & Organic Flour Provider in Ontario. It has an amazing aroma that is even better after baking. Despite the low protein percentage, it makes a strong dough and works well in pizza, pasta, artisan bread, and pastry applications. translation missing: en.products.notify_form.description: Notify me when this product is available: Red Fife originated in Ukraine and brought to Ontario by farmer David Fife in 1840. Red Fife is Canada’s oldest successfully grown landrace wheat that originated from southern Ukraine. We carry over 4,000 products - everything from soup to nuts, candy and snacks, baking ingredients, health and natural food products, and much more. A perfect flour to use when making pizza dough as well as bread. It is characterized by 3 little awns at the top of the wheat head. St. John's Bakery sells red fife sourdough bread, so it must have a local source for it. Contains no additives, preservatives, or blending (do NOT blend lower quality grains together when milling the flour). Very well milled and sifted , I’m very pleased. Rarely grown, this heritage grain has a distinct flavor all its own, and it shines in breads and muffins. Red Fife Wheat Flour. Red Fife is a Canadian heritage wheat first planted by David Fife in Peterborough, Ontario in 1842. For questions, comments, or just to talk about how great organic whole grain flour is, get in touch with us by the means below. Similar to Acadia Heritage Wheat Flour, those with intolerances to wheat find they can eat and enjoy Red Fife Flour. © 2021 Barton Springs Mill. My trouble is that I cannot track down high-quality ingredients, or specialty items, here in Ontario (I live a 2-hour drive from Toronto). Pure – we seek non-hybridized heritage and ancient grains like Red Fife, Einkorn, Emmer, Spelt, Khorasan, & Rye; Natural – we mill on natural stones and do not add conditioners or preservatives Although it is the foundation of many modern hybrid wheat varieties this wheat has itself not undergone the hybridization of modern wheats. Contains no additives, preservatives or blending (do NOT blend lower quality grains together when milling the flour). Red Fife was first grown by Dave Fife in 1842 at a farm in Peterborough, Ontario. Add the bubbly yeast water and most of the remaining up of water to the flour and mix. Despite the low protein percentage, it makes a strong dough and works well in pizza, pasta, artisan bread, and pastry applications. I feel so grateful to have this local Mill. 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. Red Fife was then grown in the US by Wisconsin farmer J.W. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. Are you sure this is legal. At True Grain, we remain committed to the time honoured method of freshly crafting pure, natural, stone ground, organic grain products; the way nature intended:. Named after David Fife from Peterborough, Ontario who originally received the seed from a friend via Glasgow in 1842. From 1860-1900, Red Fife … Red Fife was the preferred bread wheat for the latter half of the 19th century, until it was used to develop Marquis, and later, Thatcher varieties. Its name is derived from the original red colour of the wheat kernel and the name of the farmer; this was a typical procedure for naming wheat in the mid-1800s. Note that if you make it entirely from Red Fife, it will be a fairly dense whole wheat bread. Organic Heritage Red Fife Wheat Flour Sweet and nutty tasting, this heritage grain has a reddish hue and gives bread a delightful aroma. Many industries start to feel interested in developing this kind of ingredients. No additives or preservatives are used in the flour, simply the entire whole grain kernel, keeping all the nutrients nature intended. 100% Grass-fed beef, pasture raised organic chicken, pasture raised eggs, forest pork, fresh milled heritage flour (red fife, rye, gluten-free baking mix) and more! Its origin is a mystery, although we know it came to an Ontario farmer in 1840 and the name Red Fife is for its color in the field, and for the farmer’s name. This is a pretty small operation in eastern Ontario, and, at the moment, their flour list is pretty short, but interesting: Red Fife, Hard Red Winter Wheat, Rye, Spelt and Buckwheat. This variety exhibits the strongest wheat flavor of our offerings, and is a mill favorite. 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