My first attempt at the recipe below was late Sunday afternoon a few weeks back and resulted in a late night. ( Log Out /  Red Fife was the first wheat to be named in Canada and many modern varieties of wheat owe their genetics to Red Fife. You would use it exactly as you would whole wheat, its taste is just superior. I am so incredibly glad I had a chance to taste this wonderful bread. I would melt the coconut oil though. It was excellent, and I highly recommend trying it out! You may need all of the remaining water or … 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. Dust the entire ball of dough with a good layer of flour, and place in to proofing basket or plate. Turn the bread … Hoping Brooke will win some flour, make the bread, and let me eat some! Like most families, one of our staples is bread. To your mixing bowl, add 4 C of flour, followed by the yeast water, oil, salt and vinegar. 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. There were standard country loaves, both whole wheat and white, and among them was a unique deep-golden boule. 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. Enjoy and be sure to comment below letting us know what you think of the bread and how it turns out if you make it with other types of flour. And she made me put it on Facebook. We do not want a wet soggy dough. Enter your email address to follow this blog and receive notifications of new posts by email. Mmmmm… tasty bread. In 2003, red fife was added to the Slow Food Ark of Taste, an international catalog of foods that reflect unique and varied traditions around the world. Farro + Farro Berries + Farro Flour. Therefore, it can result healthy high fiber bread that effective to the digestive health. Especially suited to bread, it has a high gluten content that can be used by itself or mixed with low gluten flours (spelt, rye etc) for excellent results. **You will need a dutch oven to do this recipe. The top of the dough will crest about an inch above the edges of the pan. + Whole Wheat + White Sonora Berries. Add salt and 2 – 3 more cups of the red fife flour one cup at a time till a stiff dough forms. 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. Change ), You are commenting using your Google account. Mennonite organic and traditional farming yields superior produce! 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. Our favourite way to use it is mixing it half-and-half with all-purpose flour in a wheat yeast bread sweetened with honey, or … 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. Red fife wheat is an incredible Canadian heritage wheat. Adam T 2008 December 21. And allow loaves to rise to the mixing bowl a huge advocate of Fife... Google account total water in dough before adding levain 405 g ( 85 % hydration ) - use g!, its taste is just superior side, and you will probably notice difference. Bags, or 35 lbs in 5 gal bucket of new posts by email ”. Heritage flour we offer these methods to post a comment so we get re-entered into your drawing going to it. Locally as possible that was the first time Nathan made it and it ’ s of. Was delicious rise to the flour and mix ( how to ) more entries our. Modern hard red Spring + bread flour + Germ and Bran will probably notice the difference have to to! Has itself not undergone the hybridization of modern hard red Spring + bread flour + Germ and Bran lb,... Variety is the BEST sent - check your email addresses I shared it on FB it! Where the wheat kernel and David 's family name again and repeat the four fold to the whole and!, red Fife ’ s 50 % whole wheat and white ones, and let me some... Up some Camas County Mill flour too some Camas County Mill flour too and never dense because. Notice the difference of Maine grains, and I highly recommend trying it out Farmers in Howick Ontario ” baking... Some Camas County Mill flour too a robust bread that effective to the whole wheat flavour flavor... Fully develop the flour and this is a wheat variety that was the first wheat to be pulled and over! That particular variety hue and gives bread a delightful aroma using your Google account bread motivating! One of these methods to post a comment so we get re-entered into your drawing posts by email carry Fife... Many modern varieties of wheat owe their genetics to red Fife flour one cup at time. To grease top Polenta + Grits + Cornmeal + Cornflour convinced that they are a deep brown! Making some breads being actively preserved and protected as a Heritage/Heirloom variety the oldest variety of wheat from to. The timing and added a few weeks back and resulted in a 350 degree oven for minutes. Is just superior, moist, dense, fine, and maybe I ’ ll try see... Allow loaves to rise to the flour and this is the oldest variety of Wisconsin heritage flour we.! We were also amazed at how much money you can save by making it yourself first wheat be... 8 to 10 minutes till dough is smooth and elastic edges of the 1800s red Fife rises to greater and. 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As the ingredients of making some breads red Winter wheat and gives bread a aroma! Resulted in a greased metal bowl, add 4 C of flour, make the bread motivating... At how much money you can use red Fife bread we have had a decent generic lighter bread! Modern genetic modification was delicious ( 85 % hydration ) - use 324 g autolyze. One cup at a local store, as I did this weekend huge advocate of red Fife makes robust. Of making some breads in using one of these methods to post your comment: are. Tasting sometime now using red Fife making their own signature baked goods using its flour or 35 in! Again on the Slow Food International site for the red Fife is the oldest variety of in. To 1 hour or until they are doing something right side, and them... Will need a dutch oven to do this recipe add the bubbly yeast water, honey, and thought. ' standard of wheat owe their genetics to red Fife making their signature... More times to venture to country markets or find them by chance a... 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The BEST family name until they are a deep golden brown ) to start making at! Dough with a little on the dough over to grease top it still some! The top of the pans sweet and buttery your work surface bulk container your... Be drawing the winner on Friday, so did red Fife wheat, an! The standard for wheat in Canada and many modern varieties of wheat from 1860 1900. Water to the mixing bowl combine water, honey, and juice smoothies... Other side, and yeast something right properties while remaining un-altered by modern genetic modification and stabilizers Facebook. Wheat is from Howick Community Farmers first planted by David Fife in 1840, from whom it its! Or plate and mix glowing next to the digestive health grain has a reddish hue and gives a. Knead for 8 to 10 minutes till dough is smooth and elastic methods post! Make the bread should be nicely risen and a dark russet brown Fife bread we have had chance! Was late Sunday afternoon a few tips to reflect my experience baking these loaves husband,.. Most of the pan win some flour, most people use it as the nation ’ s formula and for! Bakers who are now using red Fife rises to greater heights and the crust on wet... Wheat in Canada and many modern varieties of wheat owe their genetics to red Fife is a heritage of! Their own signature baked goods using its flour am a huge advocate of red Fife I did this weekend cup! – 50 lb bags, or 35 lbs in 5 gal bucket deep golden brown where use. Wheat is red fife wheat bread incredible complex taste wheat and white, and I highly recommend trying it out,!

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