The most widely grown Canadian wheat in the second half of the 19th century, interest in Red Fife … Also, the Saturday market at the Brick Works had a guy there who sold Red Fife … It is called "red" because of its colour when fully ripe and "Fife" after David Fife, the Ontario … Locally, Peter Leahy of Merrylynd Organics just outside Lakefield, Ontario, grows Red Fife as a spring wheat and you can buy his wheat … Fife then grew the wheat and shared it with other farmers, calling it Red Fife … It grows 3-5 feet depending on fertility. 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 … Red Fife is an heirloom wheat highly valued for its excellent baking quality and wonderful flavor. I could be wrong, but I thought I saw wheat berries there as well. 100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper. It is a spring planted wheat in colder climates, but can be grown as either a spring or fall wheat … I also consider wheat berries to be the best nutritious, long term food storage as I just opened a barrel of Red Fife wheat berries I had purchase from them and stored in 2008. Deep red color and plump shape. Red Fife is a grain that originated in Scotland and was brought over here in the 1800’s. They had a couple of bags left. This hard wheat has a higher protein content the our Bess soft wheat… 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. I bought a bag of Red Fife flour just yesterday at Fresh From the Farm on Donlands (I love this store). Red Fife is a heritage grain that has been said to be Canada’s oldest wheat variety. It was the standard grain for the baking and milling industry in the late 1800s and early 1900s. These requirements are not applicable to sifted grains such as spelt, emmer or red fife, but it is for modern wheat. Excellent gluten development and rising power for leavened baked goods. Spring wheat … In addition, the law allows manufactures to add a host of additives, none of which is … Triticum aestivum Hard red heritage spring wheat developed in the 1840s by David Fife at his Peterborough Farm in Upper Canada, now Ontario. It is even listed on the Slow Food’s Ark of Taste. Red Fife wheat’s origin is unknown, but it is believed that Mennonite farmers in Poland grew the wheat that was shipped to David Fife, a Scottish immigrant in Canada, in the mid-1800s. Red Fife Wheat (aka Scotch Fife) is a heritage grain thought to have originated in Turkey and then crossing several continents and the Atlantic before arriving in Canada. 10% protein The seed was sent to Glasgow and from there a friend of David's sent him a sample in 1842. The seeds will be either red or white in color depending on growing conditions. Recently … They were just fine. In recent years, Red Fife has made a comeback as a “heritage” grain and is now, once again, being grown across Canada. This Wheat Berry Whole Wheat Bread is made with sugar, nonfat milk, Whole Wheat Flour or Organic Whole Wheat Flour, sea salt, egg, Unbleached White All-Purpose Flour, Hard Red Wheat Berries or Organic Hard Red Wheat Berries… Kosher pareve.