I am not a fan of whole wheat, but I am a huge advocate of red fife. Let … Mennonite organic and traditional farming yields superior produce! I meant to post earlier. Red Fife is a Canadian heritage wheat first planted by David Fife in Peterborough, Ontario in 1842. I put it on FB and it’s pinned. Yello w Corn + Polenta + Grits + Cornmeal + Cornflour. Enter your email address to follow this blog and receive notifications of new posts by email. You want the dough to be rubbery and stiff but a little on the wet side. That all changed in the early 1900 when a guy by the name of Charles E. Saunders crossed Red Fife with another wheat, Hard Red Calcutta. Therefore, it can result healthy high fiber bread that effective to the digestive health. Storage Red Fife is a variety of bread wheat (Triticum aestivum) that David Fife and family began to grow in 1842 In Peterborough Ontario. If dry and crumbly, add a bit more water, Mix until dough is soft and pliable and no dry flour is left and the dough keeps it shape without puddling. **You will need a dutch oven to do this recipe. We also really enjoy making things from scratch and trying to source things as locally as possible. Note that if you make it entirely from Red Fife, it will be a fairly dense whole wheat bread. Soon hybrids (Marquis) and others replaced Red Fife and was almost lost. This bread is truly amazing. So that’s two more entries for our household. Your email address will not be published. Specialty stores, fortunately, are starting to carry red fife and so it is easier to obtain. But once the century turned, so did Red Fife’s popularity. For the last several years, we have had a decent generic lighter wheat bread that we would always throw in the cart. As Google tells me, HCF is “a partnership of Mennonite farmers in Howick Ontario”. We were also amazed at how much money you can save by making it yourself. Red Fife makes a robust bread that has outstanding flavor and texture. https://www.breadexperience.com/red-fife-wheat-flavoured-bread Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pocket (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on LinkedIn (Opens in new window), 1 cup unbleached bread or all purpose flour, 2 tsp fresh yeast or 2 1/4 tsp dry active yeast, In a large bowl, add yeast, honey and 1/2 cup warm water together. Although it is the foundation of many modern hybrid wheat varieties this wheat has itself not undergone the hybridization of modern wheats. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. There were standard country loaves, both whole wheat and white, and among them was a unique deep-golden boule. To gain the benefits of red fife flour, most people use it as the ingredients of making some breads. Although it was a relatively healthy choice and was certainly easy, it still had some preservatives and stabilizers. Please log in using one of these methods to post your comment: You are commenting using your WordPress.com account. This is the recipe that I have come up with to make our Red Fife Bread we have been selling in our Bakery. Required fields are marked *. Bake for 20 minutes. ( Log Out / Starting from 1 corner, fold dough. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. If the dough feels especially taut and tough when you pull it from the mixing bowl, wet your hands and knead the dough a few times in succession on the counter to hydrate the dough and make it more supple. … Sprinkle 1 cup of the remaining flour on a clean surface knead for 8 to 10 minutes till dough is smooth and elastic. (approximately 45 minutes). Red Fife Flour (Heirloom) from 6.00 Red Fife has deeper, more complex flavors than common hard red winter wheats, and breads made with it bake up moister, with a cohesive crumb. Sourdough Made With Ancient Grains Red Fife is a heritage wheat variety (Triticum aestivum) that Ontario farmer Dave Fife and his family started growing in 1842. Bread made … I have adjusted some of the timing and added a few tips to reflect my experience baking these loaves. Red fife and spelt, that is! Your email address will not be published. Do it again on the other side, and again two more times. Cliff’s formula and timeline for Fol Épi’s 50% whole wheat bread . Stickiness notwithstanding, Red Fife is a bread flour and this is a muscular dough. Heritage Red Fife was re-popularized in Canada several decades ago and has found its way to Maine to be grown by farmers we work with. And is a superior bread flour, which attributes to it being the favorite wheat of the baking and milling industry of the 1800’s. Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. 2 pkgs dry yeast Heritage Red Fife Wheat - The revival of Red Fife in the Canadian food scene is helping bring variety and farmer identification to food crops. In large mixing bowl combine water, honey, and yeast. I would melt the coconut oil though. I have to venture to country markets or find them by chance at a local store, as I did this weekend. The taste of the Red Fife goods are more complex than common Hard Red Wheats and the breads bake up moister, with a cohesive crumb. Red Fife Wheat is a landrace wheat that was brought to Canada by David Fife, the seed came from Glasgow, Scotland in 1842 and is believed to be a relative of Halychanka Wheat, a Ukrainian Heritage wheat. Original red fife wheat then persisted mostly in seed collections until the 1980s, when Canadian farmers began growing red fife again and consumer demand for the flavorful wheat grew. Shaping it into 2 loaves and place each loaf in a greased loaf plan. Mill into whole grain flour that is excellent for making artisan bread, bagels, pizza dough, pretzels, crackers, pancakes, waffles, and a variety of yeasted baked goods. ( Log Out / It is malty, nutty and the crust on the bread is sweet and buttery. Legend goes that a friend of Mr. Fife collected a sample of seed from a ship in the Glasgow port. They didn’t call it “red fife wheat” just “red fife”, and so I figured this was possibly a different type of grain all together. Camas Country Mill gave us a bag of Red Fife Wheat Flour to give away, so be sure to share, like, pin and then comment on this post to get entered in the drawing. These are whole unmilled organic Red Fife wheat berries. Bake in a 350 degree oven for 45 minutes to 1 hour or until they are a deep golden brown. 3/4 Cup Honey at room temp With that in mind, and the desire to get to learn more about locally available ingredients, we thought it would be fun to start baking our own sandwich bread each week. Turn the bread … Performs similarly to and can be use in place of modern Hard Red Winter wheat. All the flour varieties I have purchased from our Ontario Mennonite community taste sweeter and nuttier, and the bread I make always rises beautifully. I recommend using red fife wheat, primarily because I’ve only tested it with that particular variety. 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