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  • Product Info

    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 high gluten potential, it can be used by itself or mixed with low gluten flours such as rye.

    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.

  • Great to Use In:

    Hearty sourdough breads, Yeast breads, Pie crusts, Flat breads, Pasta

  • Milled From:

    Organic Red Fife Wheat (Heirloom Hard Red Winter Wheat)

  • Protein:

    14.0%

  • Extraction:

    100%

  • Moisture:

    10.3%

  • Ash Content:

    2.3%

  • Falling Number:

    438/sec

  • more info:

    Whole Kernel

Customer Reviews

Based on 24 reviews
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Carolyn Osteen
Yummy nutty goodness with substance

When you use your carb allowance you want it to be something to appreciate. This fits the bill.

I've made pie crust and bread and now sourdough starter is going. Can't wait to try it I recommend this flour and this mill.

E
E.L.
Janie's Mill Red Fife is now my go to, favorite flour

I first learned about Red Fife from my brother who uses 25% Red Fife (with the rest white or artisanal flour) and I started looking for it. He got his in Canada and said it wasn't available in the US. Eventually I found two sources of good Red Fife and started getting into 100% Red Fife bread (using Peter Reinhart's Whole Grain Bread book) . Of the two, Janie's Mill was by far the more convenient because they have so many other great grains available. I am currently using 50/50 Red Fife and Turkey Red to get a bit more than the pure Red Fife in my yeast bread. But Red Fife has found its way into so many other things -- from cornbread (with Bloody Butcher cornmeal--which is my daughter's favorite) to sauces. I should probably diversify, but honestly, I'm hooked on the taste of Red Fife.

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Rebecca L
Insane flavor

I’ve really enjoyed using so many wheat varieties from Janie’s Mill since starting my sourdough journey two years ago. This Red Fife has quickly become my favorite. The flavor of this flour is absolutely beautiful. I find myself adding it to nearly everything I bake. It also absorbs water really well which allows me to play with higher hydration formulas.

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Anonymous
Enhanced Flavor & Texture

I loved baking with this flour and what it added to my results!

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Nancy Buss
A solid, well-rounded flour.

The taste of red fife is really good, far more complex than most whole wheat flours you can buy in the market. It's the kind of wheat you would use for any type of bread, from table bread to sandwich breads. It used to be the gold standard in Canada until recently. It's the kind of of bread that everyone would enjoy, no one would dislike, but at the same time, not terribly remarkable.

Certifications You Can Trust

We are proud to have these three 3rd-party certification seals on every single product that comes out of Janie’s Mill.  They show you that an independent organization has determined that our products comply with specific requirements for safety, quality, and provenance. You can then enjoy Janie’s Mill products in full confidence that they are organic, kosher, wholesome, and delicious!