Meet the comeback kids:
Nutritious red fife and Khorasan wheat.
You may have tried such popular ancient grains as quinoa, amaranth, millet, and teff. But two new (old) grains are are all the rage once again: red fife and Khorasan wheat. Keep reading to meet the grains that make our sprouted ancient grain breads extra tasty!
Why ancient and heritage grains? Ancient grains that were once staples hundreds or thousands of years ago are now becoming the new “it” grains. These old timers have been passed down from previous generations that go back to the beginning of time. Unlike processed grains, ancient grains remain true to their original form and are just as nature intended them to be—simple and healthy.
Red Fife: Canada’s Original Heritage Grain
The grain that became legendary red fife wheat journeyed from Turkey to Scotland before arriving in Ontario, Canada around 1842. There, red fife was nurtured to thrive in Canada’s unique conditions. Red fife became the country’s go-to wheat for flour until the early twentieth century, when it nearly disappeared. Today, Canada’s original heritage grain is having a resurgence. Enthusiastic farmers (and bakers!) from coast to coast love this antioxidant- and fibre-rich grain!
Khorasan Wheat: Grain of Kings and Queens
Khorasan wheat (also known by its brand name, kamut) originated over 4,000 year ago during the days of the Egyptian pharaohs and queens. Considered a foundational ancient grain, this delicious wheat boasts significant amounts of vitamin E, magnesium, selenium, and zinc.
Try Red Fife and Khorasan Wheat for Yourself!
Find red fife in our nutrient-packed, high-fibre Sprouted Organic Ancient Grains Big Red’s Bread™, made with 21 ancient grains and seeds—and in our smooth, timelessly tasty Sprouted Organic Farmer Fife™ bread. And try Khorasan wheat in our sweet, nutty Sprouted Organic Ancient Grains The Queen’s Khorasan Bread™.
Our sprouted ancient grain breads start with a unique sprouting process. We clean, rinse, and soak the grains in water until they begin to sprout, then mash them into dough. Ancient, heritage, or otherwise, sprouting our grains releases the valuable nutrients inside. And that make the bread we bake from them easier for you to digest and enjoy!
Silver Hills Bakery co-founder Brad Brousson on ancient and heritage grains
Learn more about sprouted whole grains
Explore the science and art of sprouting to learn why sprouted whole grain bread is a better-for-you choice for your family. Get recipes, tips—and a sprouting STEM activity for kids, too! Get your FREE Why Sprouted Handbook today.