Red Fife Flour (Heirloom)

Chef

Made by Janie's Mill

$6.99

Shipping calculated at checkout

1.5 LB
3 LB
25 LB

Red Fife has deeper, more complex flavors than common hard red winter wheats, and breads made with it bake up moister, with a cohesive crumb. Because Red Fife has a high gluten content (13% protein), it can be used by itself or mixed with low gluten flours such as rye or spelt.

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. Fife then grew the wheat and shared it with other farmers, calling it Red Fife because of its distinctive color.. Red Fife set the baking and milling standards from the 1860s to the turn of the 20th century, and has been placed on the Slow Food Foundation for Biodiversity’s “Ark of Taste. It is thought to be a relative of Halychanka, a Ukrainian Heritage wheat, prized for its rich flavors and excellent baking qualities.

Milled from: RED FIFE, an Heirloom Hard Red Winter Wheat

Protein: 13%

Extraction Rate: 100%

Great to use in: Your favorite yeast or sourdough recipes, as well as in muffins and cookies.

Made by Janie's Mill

The idea for Janie’s Mill sprung up one day as Harold was watching tons of his organic wheat flow into a semi to travel far from Janie’s Farm.

He suddenly thought, "Really?! My grain has to go 700 miles to feed a chicken, when there’s all these millions of people nearby who eat bread?”

And so the seed of what would become Janie’s Mill was planted. It took years of research and planning before we began stone-grinding grains from Janie’s Farm in the spring of 2017. We worked with bakers to get their input and feedback and by fall, we were milling consistent, high quality flours that earned kudos from both home and professional bakers. We’ve been milling those flours, and adding more to meet bakers’ specific needs ever since, and can’t wait for you to use our flours, grits, and whole grains in your kitchen or bakery!

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