Red Fife

This heritage grain has deep Canadian roots and has been a staple in prairie fields for generations. Known for its rich, nutty flavour, warm reddish hue, and exceptional baking performance, it brings both character and depth to every recipe.

We’ve truly fallen in love with what it offers — both in the field and in the kitchen — and we’re so excited to finally share it with you.

Flavour Profile
Expect a robust, slightly sweet flavour with earthy undertones and a subtle hint of spice. It’s more complex than modern wheat varieties, adding a depth that stands out without overpowering your bake.

Best For Baking
This grain shines in recipes where flavour matters most. It’s especially well-suited for:

• Sourdough and artisan-style breads
• Hearth loaves and crusty boules
• Rustic sandwich breads
• Pizza dough with added depth of flavour
• Pancakes, waffles, and muffins
• Cookies and quick breads where a richer, whole grain taste is desired

It performs beautifully when used on its own or blended with other flours, making it a versatile addition to your pantry whether you’re an experienced baker or just getting started with fresh-milled flour.

Choosing Your Grain Form

• Whole Grain – The intact kernel, perfect for home milling, sprouting, or cooking as a whole grain. Keeps maximum freshness and flexibility.
• Whole Grain Flour – Freshly milled from the entire grain, containing all the bran, germ, and endosperm for full nutrition and flavor.
• Sifted Flour (355 micron) – Fresh milled and lightly sifted to remove some bran while keeping the germ intact. This produces a lighter texture and milder flavor while retaining more nutrition than conventional white flour.