Friday, July 23, 2010

Red Fife Wheat

I recently read about Red Fife wheat, which was at one time the best wheat in Canada (a good crop yield at an early date); it has been recently, in the last 10 years, rediscovered and reintroduced to the market. Red Fife wheat was developed by David A. Fife near Peterborough, Ontario, from some seeds sent to him from a friend in Glasgow Scotland; he had got it from Danzig or Gdansk in Poland. It is red in colour, thus was called Red Fife, as was the naming convention of the day.

In looking for Red Fife, I noticed the other day, that you can buy the flour at Bulk Barn. I picked some up, and want to try it making bread, which it is best for.

The other Red Fife I found, was in Loblaws, they were selling artisanal bread made from Red Fife by Weston's (makers of many breads). We picked up a loaf, which tasted pretty good to me, with a dense loaf (this was a whole wheat loaf) and a chewy crust.

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