Red Fife was North America’s preferred bread wheat in the 19th century, mothering many of our modern bread wheat varieties. It disappeared from production in the U.S. during the Great Depression and was re-introduced to the U.S. from Canada in the 1980s. Cold-milled, this new crop hard red wheat produces 100% whole grain bread with profoundly herbaceous and nutty fresh wheat flavors, a moist, satisfying crumb, and a lovely crust with deep, toasty caramel notes. As a whole grain bread flour, Red Fife is unparalleled. Anson Mills is pleased to be part of the effort to keep this remarkable heirloom alive.