Country of origin: Canada
Marquis wheat, developed in 1905 by Canadian plant breeder Charles Saunders, is a hard red spring wheat variety that descends from the popular Red Fife wheat. Saunders’ goal was to create a wheat that was more resistant to disease, had higher yields, and thrived in the Canadian climate. Marquis quickly became one of the most important wheat varieties in Canada, widely adopted for its excellent milling and baking qualities.
In the kitchen, Marquis wheat is prized for its high protein content and strong gluten, making it ideal for bread baking. It produces a chewy, elastic dough that rises well, making it particularly suitable for whole wheat bread, sourdough, and artisan loaves. The whole wheat flour, which retains the bran, germ, and endosperm, offers a rich, nutty flavor along with added nutrients like fiber and protein.
Beyond flour, Marquis wheat can be used in its whole kernel form. Cooked as a cereal, it offers a nutritious breakfast option, similar to oatmeal, or can be boiled and added to salads, soups, and side dishes for a hearty texture or can be sprouted in a jar with water or planted in a tray with soil or substrate to create grass for juicing. Whether milled into flour or used as whole kernels, Marquis wheat’s versatility makes it a valuable ingredient in both traditional and modern culinary applications.
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