Providing delicious Canadian whole grains, legumes & seeds
$7.90 – $82.20
Organic red fife wheat, an esteemed heritage grain, possesses a range of attributes that make it a sought-after culinary gem. The cultural significance of this heritage grain compliments its unique nutty and earthy flavor profile, making it a delicious addition to bread or muffins, sprouted or cooked and added to salads. Rich in essential nutrients like protein, fiber, B vitamins, iron, and magnesium, red fife offers notable health benefits. Its versatility in the kitchen and its wholesome attributes make red fife an appealing choice for those seeking flavorful, nutritious, and historically significant ingredients.
Whole grain red fife wheat is a heritage grain that has a rich history in Canada. It was first brought to Canada by David Fife in the mid-1800s and quickly became a popular variety of wheat due to its exceptional yield and flavor. Whole grain red fife has adapted well to our Canadian climate and is recognized as Canada’s oldest wheat.
Red Fife is rich in essential nutrients such as protein, dietary fiber, B vitamins, and minerals like iron and magnesium. There has been a renewed interest in heritage grains like
red fife wheat as people become more interested in the origins and health benefits of their food and understand the value of this Non-GMO heritage wheat.
Red Fife flour is a popular choice for artisanal bread-making, as it imparts a unique flavor and rustic texture to loaves. Bakers would often choose hard red spring wheat for gluten strength in baking however the heritage wheat red fife has the potential for good rising in bread baking, but the rising ability of the flour depends on several factors, including the protein quality, gluten strength, and how the dough is handled. Ultimately, the best flour for a particular recipe will depend on the baker’s preferences and the desired outcome of the baked good. As with all whole grain flour, bread and other baked goods will be denser with 100% whole grain flour.
Red Fife is a great choice for sprouting if you enjoy sprouted grains in salads, wraps or for sprouted grain baked goods. Sprouted whole grains in bread have become increasingly popular in recent years due to their health benefits and unique flavor. Sprouting involves soaking whole grains in water until they germinate or begin to sprout. During this process, enzymes are activated, breaking down some of the grain’s starches and proteins, making them more easily digestible and releasing certain nutrients. When it comes to making bread, sprouted whole grains can be ground into flour or used as soaked and softened whole grains in the dough.
Whether its the historical significance, the nutty and earthy flavor or the nutritional content there are compelling reasons to introduce the Canadian heritage wheat red fife into your kitchen.
Cooking Time: 35 – 40 minutes
1. Rinse
2. In a medium sized pot, mix 1 part Red Fife with 3 parts water
3. Bring to a boil
4. Once boiling reduce to low for 25 – 30 minutes or until desired texture is reached
5. Strain and rinse with warm water
Cooking time can be reduced if Red Fife is pre-soaked for a few hours prior to cooking. Strain and add fresh water before cooking.
How to Use
• Soups & stews
• Salads
• Breads and baked goods
• Sprouted grain bread
• Grain bowls
Whole grain Red Fife should be stored in a cool, dry place. If in doubt, store in the fridge or freezer. When stored correctly whole grains have a long storage life.
Fieldstone Organics is proud to provide wholesale and commercial orders for organic whole grains, ancient grains, and heritage grains to customers across Canada.
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