Grain & MillingIntermediate
Red Fife
Canadian heritage red wheat from the 1840s.
A Canadian heritage hard red wheat associated with David Fife, who grew it in Ontario in the 1840s. It became an important bread wheat in Canada and was a parent of Marquis. Bakers like it for its rich, slightly spicy flavor. Its gluten is usually softer and more extensible than modern bread wheat, and it works well in whole grain and blended sourdough loaves.
By Henry Hunter · Updated
Henry's notes from the bench
- Red Fife is a great first heritage wheat to mill at home. Try it at about a third of your flour before going all in.
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