Heirloom Red Fife Wheat Berries

Heirloom Red Fife Wheat Berries

$7.70 – $68.90

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Know your farmer. This grain grown by: Tom Luhrs Family Farm.

This product cannot be shipped outside the US.

NOTE: We are temporarily not allowed to call this product “certified organic”. Just prior to the COVID-19 crisis, Breadtopia moved to a new facility and now, due to health safety concerns, all organic certification inspections have been put on hold in our area. Our prior facility was certified organic and our new one will be as soon as inspections begin again. Until that time, know that we are still sourcing exactly the same certified organic grains from the same producers we always have, and we are packaging and milling with the same procedures we have always used. We just can’t call it “certified organic” until we can get our new facility inspected and certified.

(7 customer reviews)

These are whole unmilled Red Fife wheat berries. Performs similarly to and can be used in place of modern Hard Red Winter wheat.

Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification.

Named after David Fife, the seed came from Scotland in 1842 and is believed to be a relative of Halychanka Wheat, a Ukrainian Heritage wheat.

Red Fife has been resurrected by a number of faithful organic heritage wheat farmers mostly in Canada. Red Fife seed is being actively preserved and protected as a Heritage/Heirloom variety. Although it is the foundation of many modern hybrid wheat varieties this wheat has itself not undergone the hybridization of modern wheats. It is thought that mass hybridization of modern wheat has changed the protein structure of wheat leading to the increased cases of gluten sensitivity we see today. Heritage/Heirloom/Ancient grains, such as Red Fife, Turkey Red, Einkorn, Emmer and others may be more easily digestible and tolerated by those with gluten sensitivities.

The taste of the Red Fife goods are more complex than common Hard Red Wheats and the breads bake up moister, with a cohesive crumb. Especially suited to bread it has a high gluten content that can be used by itself or mixed with low gluten flours (spelt, rye etc) for excellent results.

Red Fife Sourdough Bread

100% Red Fife Sourdough

 

Life Latch 5 Gallon Bucket with LidThis is the 5 gallon bucket and lid that the wheat berries come in when the 35 lb option is chosen.

For more information on the bucket and lid, click here.

Heirloom Red Fife Wheat Berries

We have compiled some information about long term grain storage (click).

  1. Yun –

    The Red Fife tasts very fresh, naturally sweet. Just made some vegan madeleines out of it. The flavor is so delightful. Recipe from https://www.rhiansrecipes.com/gluten-free-vegan-madeleines/

  2. mafuro (verified owner) –

    I just got my 35 lb. bucket of Red Fife this week. For the past six months I have been using the Organic Hard Red Spring Wheat Berries, which were quite nice, but the Red Fife was a real game changer for me. The flour milled up so fine and beautiful. The flour coming out of my mill was completely different from the Hard Red Spring Wheat I have been using. I have a slow rise sourdough proofing now, and last night I made tortillias with the Red Fife. It rolled out so thin and had very little pull back – yet another difference from the Hard Red Spring Wheat. I love it so far!

  3. Bob M (verified owner) –

    I like the flavor of this grain but right away noticed a fair amount of chaff and some black seeds (I think that’s what they are — maybe extremely underripe berries?). If I were washing the berries this would be no issue, but I’m milling so washing is out. Photo (extracted from 20oz of berries) is attached. I’m curious if this is what I should expect with this product. I haven’t found this with wheatberries purchased elsewhere. Thanks.

  4. Debra (verified owner) –

    Here’s a picture of the crumb of a freshly sliced loaf of red Fife bread I made today a. 50% red Fife and 50% High gluten bread flour.

  5. Debra (verified owner) –

    I meant to add pictures of the red Fife bread in my review. Here they are 🙂

  6. Debra (verified owner) –

    I use the clay Baker from breadtopia and an enameled cast iron Dutch oven to bake two loans at a time about every couple days. I usually use hard red wheat berries that I grind myself using the fidibus I bought from breadtopia. The loaves I bake are always five parts flour 3 Parts water 2% salt, and two loaves take 500 grams whole grain flour and 500 grams of high gluten bread flour. I long ferment with sourdough starter and then the next day before shaping I add some instant yeast to control the final fermentation time. Today I baked the first loves using the red Fife berries. The resulting loaves are beautiful and the color is less of a burnished red and more golden then they’re red hard wheat I normally use. The flavor is quite different from the hard red wheat. The flavor is far less nutty flavored than that of hard red wheat. It’s quite mild comparatively. It’s very good and the texture is lovely. The dough was easy to work with and gave an excellent rise. I’m very happy with the red Fife wheat bread.

  7. Vel N. (verified owner) –

    Since getting a Kitchenaid Grain mill attachment last month I’ve ground and made pizza dough and waffles with the following organic grains: Hard red winter wheat, Turkey Red, and just tried Red Fife. Using the same recipe, it’s a great way to test out the differences in taste/texture, etc of the different grains. The Red Fife is by far our family’s favorite. My spouse commented on how light and tasty the waffles were. The pizza dough was lighter in texture and easier to chew than the other 2 grains as well. Excited to try more recipes with this.

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