This heirloom, minimally processed wheat was grown using organic practices. No herbicides, pesticides, or fungicides were applied to the crop. It was grown naturally and because of this, you might notice a few grains in the wheat that are not wheat: vetch, einkorn, oats, and unthreshed wheat. This is nothing to be worried about as all are perfectly safe to eat, and adds to the terroir of the grain.
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Red Fife is a bread wheat variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont. It likely originated from the Balkan/Ukraine region. Its name is derived from the original red color of the wheat kernel and the name of the farmer; this was a typical procedure for naming wheat in the mid-1800s. Red Fife is a variety of wheat classified as “Hard Red”. It was one of North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. It disappeared from production with the Great Depression and was re-introduced as an heirloom variety in the 21st century, where it has drawn a following of both home and artisan bakers. This red wheat produces 100% whole grain bread with profoundly herbaceous and nutty fresh wheat flavors, a moist, satisfying crumb, and a lovely crust with deep, toasty caramel notes. As a whole grain bread flour, Red Fife is fantastic.
