Red Fife Wheat was first grown in the Otonabee region of what is now central Ontario in the 1840s. Struggling farmers in the region, David and Jane Fife, planted Red Fife using seed samples from Scotland. Red Fife’s striking similarities to the Halychanka wheat variety suggest that it is a descendant of this Ukrainian wheat. Red Fife wheat was reintroduced to its original territory in Ontario in 2005. It is a project of the Fife Line Sisterhood, whose members live on or near the original Fife homestead. An old heritage wheat with great genetic diversity in its seed population, Red Fife wheat adapts quickly to diverse growing conditions and modern climate changes.
Hardy and resistant to the diseases of the time, Red Fife also boasted exceptional flavor and baking properties that made it much in demand with farmers, millers and bakers. Its name derives from the farmer who introduced it and the deep color it achieves when fully ripe. The popularity of Red Fife continued to expand as increasing numbers of immigrants began to move across the Canadian Prairies in the early 1880s. The flat plains of rich soil were ideal for wheat growing and Red Fife provided farmers with a consistent, high quality crop in a harsh climate.
According to historians, the unique properties of Red Fife and its adaptation to the Canadian climate has made it the genetic parent to virtually all Canadian wheat now being grown on the prairies. Today, Red Fife has survived due to the work of dedicated organic heritage wheat farmers scattered across Canada who have been faithfully growing the wheat to keep it from extinction.
Artisan bread made from Red Fife Wheat has a hay yellow crumb, with an intense scent of herbs and vegetables colored with a light acidity. The nose has notes of anise and fennel, and in the mouth the bread is unexpectedly rich with a slightly herby and spicy flavor.

The Presidium
Canada’s first presidium, Red Fife wheat, is the result of the work of farmers, millers, researchers and bakers who, together with Slow Food have successfully increased seed stocks and re-commercialized this wheat on the brink of disappearing.
Today more artisan bakers are using Red Fife wheat and a growing number of consumers are demanding this heritage wheat bread.
The presidium helps to ensure ongoing quality, promotion and the use of Red Fife across all of Canada. This flavorful and hearty wheat fed Canada from the 1860s to the 1910s, and now once again, it is being enjoyed by a diversity of Canadians from coast to coast.

Production area
Canada