Red Fife Wheat
A popular bread wheat in the late 1800s. Though it has less gluten than modern bread wheats, with care, it can make a nice yeast or sourdough bread today.
Sarah has made a video of how to make bread with this wheat's sifted flour here.
A hard red spring (HRS) bread wheat popular in Canada from around 1860 until the early 1900s, when it was replaced by better yielding varieties (though not better tasting). An heirloom variety that pre-dates the intensive breeding that occurred during the "green revolution" of the 1940s and 1950s.
Certified organic
Red Fife has less gluten than our HRS (Glenn) variety, and is therefore harder to make into bread. However, it is heirloom, certified organic and I feel has a superior flavor.
Legend claims someone in Scotland dropped his hat into a shipment of this wheat. When he retrieved his hat, some kernels where stuck in his hatband, which he then smuggled to his friend, David Fife, in Canada. Fife increased the seed in Canada, though lost all but three heads of the first crop to the family cow.