Grain Type: Organic Red Fife
Grown in: Canada
Uses: Sourdough, yeasted breads, muffins, pancakes, cookies
Taste: light, nutty
Our Organic Sprouted Red Flour is whole grain, meaning no part of the grain is removed. This heritage (non-hybrid) variety of wheat is delicious, digestible and versatile. Its mild flavour and light texture are perfect in a wide variety of breads and baked goods.
Red Fife is Canada’s oldest wheat, and its origins are a bit of an urban legend. The story goes that a man stole a handful of Ukrainian wheat kernels and brought them across the Atlantic to give to his friend, Ontario farmer David Fife. Only one stalk survived to grow what became Canada’s primary wheat until the end of the 19th century. Most wheats in Canada today are descendants of red fife.
Why sprouted flour?
Our red fife goes through a slow soaking and sprouting period to “pre-digest” the grain, then it’s carefully dried and finely milled with nothing added or removed. This ancient, natural process helps you to better digest and absorb nutrients from whole grains. It also enhances the taste by reducing bitterness (saponin) and bringing out red fife’s natural flavour. Whole grain flours tend to be dense, but sprouting results in lighter, fluffier textured baked goods.
How to use sprouted red fife flour
Sprouted red fife flour can replace whole grain red fife, whole wheat or sprouted wheat flour, and works well for all your baking needs. Sprouted flour tends to be thirsty, so you may need to use more liquid than you would with non-sprouted flour. We also offer lots of delicious recipes on our recipe journal, you can find them here.