Heritage Red Fife Wheat - The revival of Red Fife in the Canadian food scene is helping bring variety and farmer identification to food crops. We got to try it the first time Nathan made it and it was delicious. Do it again on the other side, and again two more times, Place dough back in bowl, folded seams down, Cover bowl and set aside to rise for 1 hr in a warm spot in the kitchen. Notify me of follow-up comments by email. I will definitely have to do a bread tasting sometime. Bread made with this old but not ancient grain tastes exactly like old… To cooled honey mixture, beat 393 grams of red fife milled at home flour with electric mixer on low, scraping until moistened. I put it on FB and it’s pinned. Red Fife Heritage Wheat Bread Adam T 2008 December 21 This is the recipe that I have come up with to make our Red Fife Bread we have been selling in our Bakery . When “add ingredient” signal beeps, add millet, sunflower seeds, pumpkin seeds, sesame seeds and flaxseeds. We were also amazed at how much money you can save by making it yourself. If you have Red Fife, I'd recommend it, but if not, any whole wheat variety will also work very well. Jul 4, 2018 - Explore Vicki Pudel's board "Red Fife recipes" on Pinterest. stand mixer, combine another 3 1/2 cups Red Fife flour, 1/4 teaspoon yeast, Change ). This has inspired us (well mainly Ryan) to start making bread at home. Each counts as an entry. Definitely pick up some Camas County Mill flour too! I used whole grain Flourist Red Fife for the whole wheat percentage of this recipe, which added significant character to this already flavorful bread. My first runs with it seemed to show that it was too weak to be the only flour in the bread - the dough would start breaking down around the time it… It was excellent, and I highly recommend trying it out! Apr 2, 2013 - Explore Kendra Noble's board "Red Fife", followed by 124 people on Pinterest. It involves time and commitment but the results are well worth the effort. I am not a fan of whole wheat, but I am a huge advocate of red fife. What I am saddened about, is the scarcity in finding red fife wheat in local markets so that I can make this regularly myself. I think it would be doable. 2 tsp salt Sorry, your blog cannot share posts by email. This week's bake is a side by side comparison of the two heirloom varieties of wheat Red Fife and Turkey Red. (approximately 45 minutes). 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. Place loaves in a warm place and allow loaves to rise to the top of the pans. As Google tells me, HCF is “a partnership of Mennonite farmers in Howick Ontario”. Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. Our flour comes from heritage Red Fife wheat, a hard spring wheat, high in protein (gluten) and lower in starch. To your mixing bowl, add 4 C of flour, followed by … Your email address will not be published. Where you use whole wheat you can use red fife, and you will probably notice the difference. Put in to the fridge for a minimum of 3 hours, but overnight is best, 2 hours before you want to bake, take the dough out the fridge, In a proofing basket or a large plate, line with parchment paper, long enough that you can lift the dough with it. 8 Cups Red Fife Wheat Flour In large mixing bowl combine water, honey, and yeast. Over the last 20 years, Red Fife … 4 cups organic whole wheat flour. See more ideas about Recipes, Fife, Food. 1 to 2 cups organic whole wheat flour. See more ideas about fife, flour recipes, recipes. The crust has a great flaky/chewy consistency while remaining soft. Set bread machine on Whole Wheat setting. It looked to be glowing next to the whole wheat and white ones, and I was genuinely intrigued to try it. Shaping it into 2 loaves and place each loaf in a greased loaf plan. 1/4 teaspoon vitamin C powder. It is malty, nutty and the crust on the bread is sweet and buttery. Beat in remaining 196.5 remaining red fife flour, and dissolved yeast, vital wheat … This is an excellent very faintly sweet breakfast bread with an unusual but satisfyingly 'bread' texture. INSTRUCTIONS Freshly mill hard red wheat grain into flour (1 cup grain = 1.5 cups flour) using the Lee Household Flour Mill. I have a stock of organic whole red fife flour purchased from a local farm several months ago. The original recipe was by Christina Jessie. It should be softer than play-dough but still hold its shape, Punch down dough, and imagine it as if it were a square with four sides. ( Log Out / Continue this feeding daily until you have enough (or a bit more) to make the Red Fife Bread recipe. The main ingredient was “red fife”. ( Log Out / Cliff’s formula and timeline for Fol Épi’s 50% whole wheat bread . Kimmy and I have been trying to be more conscientious about what we eat with a focus on foods that are whole and generally more natural. She asked me to post a comment so we get re-entered into your drawing. Punch down dough again and repeat the four fold. 2 pkgs dry yeast 3/4 Cup Honey at room temp I am convinced that they are doing something right. Lemon blueberry Cake (and giveaway winner), Everyone Else Buys It But I Make It (How To). I truly do suggest you try red fife. Now I’m commenting. 1 tbsp kosher salt. RECIPE. Continue mixing for 7 minutes on low speed. Combine the two ingredients and leave covered in your favorite starter container overnight (up to 12 hours). This bread is truly amazing. Into pan of bread machine, place in order: water, honey, molasses, salt, butter, red fife flour, white bread flour and yeast. I made these two rustic looking loaves with the Red Fife wheat flours I brought back from my visit to Cliff Leir’s Fol Épi Bakery in Victoria, BC (see related post Meet the Baker: Cliff Leir). Heirloom Red Fife Wheat Berries Available sizes – 5 & 50 lb bags, or 35 lbs in 5 gal bucket. The flavour notes described on the Slow Food International site for the Red Fife bread is motivating! It grows 3-5 feet depending on fertility. 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. That’s three for me, and maybe I’ll needle the hubs into posting as well. 3 cups warm water (110 deg F) Butter the tops with 2 or 3 tablespoons of melted butter and let the loaves cool for at least 15 minutes in their pans before turning them out on a rack to cool completely. The dough made with red fife rises to greater heights and the crumb is light and fluffy and never dense. Enter your email address to follow this blog and receive notifications of new posts by email. The seeds will be either red or white in color depending on growing conditions. Do it again on the other side, and again two more times. A soaker was made of half the flour, water and salt which was left at room temperature. Please log in using one of these methods to post your comment: You are commenting using your WordPress.com account. Starting from 1 corner, fold dough. I had miss read the recipe and didn’t account for one of the rises. The bread turned out great though and when we repeated the effort the following week, I had my timing worked out. And she made me put it on Facebook. The strain of wheat used to make the flour, the type of flour, and the bread making process will all determine the taste. Heat the water until it is quite warm to the touch. So that’s two more entries for our household. The top is the bread made with the red fife flour. Bake for 20 minutes with steam. It is dense but not heavy and the extra protein from the almond flour keeps the mid-morning munchies away. The whole wheat element in this loaf is whole grain Red Fife flour. Mmmmm… tasty bread. I have to venture to country markets or find them by chance at a local store, as I did this weekend. Specialty stores, fortunately, are starting to carry red fife and so it is easier to obtain. And is a superior bread flour, which attributes to it being the favorite wheat of the baking and milling industry of the 1800’s. So far baking each week has been a great experience. One of the challenges I always run into with bread is when to start in order to give the dough the proper time to rest while not interrupting my schedule too much. My first attempt at the recipe below was late Sunday afternoon a few weeks back and resulted in a late night. 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. Cover the bowl loosely with a damp towel or with Saran Wrap and place it in a warm (75 to 85 degree F) draft free place until it has doubled in size (approximately 45 minutes to 1 hour), Punch down dough, knead for 1 minute, cover and let rise again until double (approximately 45 minutes), Punch down a second time and then divide the dough in half. Your email address will not be published. The top of the dough will crest about an inch above the edges of the pan. Cover the bowl with plastic wrap and let rest in a warm place for 12 to 14 In large mixing bowl combine water, honey, and yeast. I am so incredibly glad I had a chance to taste this wonderful bread. Red fife wheat is an incredible Canadian heritage wheat. I’ll try and see if I can find it. Sprinkle 1 cup of the remaining flour on a clean surface knead for 8 to 10 minutes till dough is smooth and elastic. There were standard country loaves, both whole wheat and white, and among them was a unique deep-golden boule. Red fife, compared to whole wheat, has an incredible complex taste. You can Google some ideas, Once oven is fully preheated, using oven mitts, carefully take dutch oven out of the oven and remove lid, Moving quickly, carefully grab both ends of the parchment paper to lift your dough up off the plate/proofing basket, and in to the dutch oven, Secure lid on, and place back in to the oven with oven mitts, Remove lid after 30 minutes, your dough will have risen but look pale, Bake for another 15 minutes without the lid.  We also really enjoy making things from scratch and trying to source things as locally as possible. Like most families, one of our staples is bread. For the last several years, we have had a decent generic lighter wheat bread that we would always throw in the cart.  Although it was a relatively healthy choice and was certainly easy, it still had some preservatives and stabilizers. 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. Cool 5 minutes. Red fife flour is new to me. It would be worth a try. 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. My organic red fife wheat is from Howick Community Farmers. I discovered red fife a couple of years ago, when in a country-side cheese makers shop they were selling loaves from a local baker. After about about 5 minutes, once the yeast has softened, incorporate the butter and 4 cups of the flour, one cup at a time using your bread hook mixer attachment on low speed. Add oil, honey, gluten, salt, and 6 cups of whole wheat flour. Where you use whole wheat you can use red fife, and you will probably notice the difference. Red fife and spelt, that is! Place dough in a greased metal bowl, turning the dough over to grease top. Change ), You are commenting using your Twitter account. Mennonite organic and traditional farming yields superior produce! It is a spring planted wheat in colder climates, but can be grown as either a spring or fall wheat in moderate climates. Post was not sent - check your email addresses! Measure lukewarm water into large container, add yeast and let stand until yeast begins to dissolve. Dust the entire ball of dough with a good layer of flour, and place in to proofing basket or plate. This is important for making a good crust on the dough**. 1/3 Cup melted butter Add salt and 2 – 3 more cups of the red fife flour one cup at a time till a stiff dough forms. ( Log Out / Looks so awesome! 1 tablespoon yeast. Each side needs to be pulled and folded over once, Starting from 1 corner, fold dough. Bake in a 350 degree oven for 45 minutes to 1 hour or until they are a deep golden brown. 8 Cups Red Fife Wheat Flour. After about about 5 minutes, once the yeast has softened, incorporate the butter and 4 cups of the flour, one cup at a time using your bread hook mixer attachment on … Often referred to as Faith Red Fife (and also the oldest Canadian wheat), it has a different flavor compared to modern wheat, that of honey overtones and nuttiness. The bread looks amazing! All the flour varieties I have purchased from our Ontario Mennonite community taste sweeter and nuttier, and the bread I make always rises beautifully. Score each piece of dough and load it using one of the two methods listed above, then turn the oven down to 450°F (232°C). Starting the bread after getting home from work fit in perfectly with sitting down to eat a wonderful dinner Kimmy had made, putting Little to bed, and enjoying some down time that evening. It disappeared from production with the Great Depression and was re-introduced into Canada a little over a decade ago, where it has drawn a slow, steady, ardent cadre of artisan bakers. Required fields are marked *. Change ), You are commenting using your Facebook account. Combine water, molasses, and oil; heat to 120-130ºF (very warm, but not too hot to touch). In large mixing bowl, combine 3½ cups flour, yeast, and salt; mix well. Mix until yeast dissolves, Let proof for 5 minutes before sifting in flour and salt, Using a spoon, mix dough until it comes together. 1 teaspoon salt. The procedure followed closely the epoxy method Peter Reinhart uses in Whole Grain Bread. Then, remove the steaming pans from inside the oven (or remove the lid to your Dutch oven) and bake for an additional 30-35 minutes, or … This will create the golden crust, Remove from oven after 15 minutes and carefully, with a spatula, lift dough from dutch oven and place on a cooling rack, Let fully cool a minimum of 1 hour before slicing. **You will need a dutch oven to do this recipe. You would use it exactly as you would whole wheat, its taste is just superior. 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. 1/4 cup gluten flour. The following recipe was given to me last month by the folks from Camas Country Mill when Kimmy and I stopped by their booth at the Saturday Market in Eugene. Preferably not ceramic so it doesn’t crack from the high heat.
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