Combine water, molasses, and oil; heat to 120-130ºF (very warm, but not too hot to touch). The procedure followed closely the epoxy method Peter Reinhart uses in Whole Grain Bread. Beat on medium speed for 3 minutes scraping bowl frequently. I used whole grain Flourist Red Fife for the whole wheat percentage of this recipe, which added significant character to this already flavorful bread. It was delicious, moist, dense, fine, and I thought bold in nourishing whole wheat flavour. Place dough in a greased metal bowl, turning the dough over to grease top. 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. The top of the dough will crest about an inch above the edges of the pan. My organic red fife wheat is from Howick Community Farmers. 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. 1/4 cup gluten flour. I think it would be doable. 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. I recommend using red fife wheat, primarily because I’ve only tested it with that particular variety. Dust the entire ball of dough with a good layer of flour, and place in to proofing basket or plate. The loaves should sound hollow when tapped. Red fife wheat is an incredible Canadian heritage wheat. 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. Sprinkle 1 cup of the remaining flour on a clean surface knead for 8 to 10 minutes till dough is smooth and elastic. Eventually, Red Fife was replaced with new strains of wheat that were more pest resistant. Cover the bowl with plastic wrap and let rest in a warm place for 12 to 14 This week's bake is a side by side comparison of the two heirloom varieties of wheat Red Fife and Turkey Red. 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. 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. I have a stock of organic whole red fife flour purchased from a local farm several months ago. 1 tablespoon yeast. Specialty stores, fortunately, are starting to carry red fife and so it is easier to obtain. 1/3 Cup melted butter 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… Your email address will not be published. It grows 3-5 feet depending on fertility. Starting from 1 corner, fold dough. Post was not sent - check your email addresses! I quickly skimmed over the ingredient list and purchased it out of curiosity. Do you think I could substitute coconut oil for the butter to make it vegan? So good I shared it on FB & G+! 1 to 2 cups organic whole wheat flour. 1 teaspoon salt. Cliff’s formula and timeline for Fol Épi’s 50% whole wheat bread .  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. Meanwhile, sift the flour into a bowl. 3 ½ -4 cups Red Fife flour. When “add ingredient” signal beeps, add millet, sunflower seeds, pumpkin seeds, sesame seeds and flaxseeds. Sorry, your blog cannot share posts by email. Rustic Red Fife Whole Grain Bread This recipe is not for the faint of heart but rather the die-hard Artisan baker. Continue mixing for 7 minutes on low speed. To your mixing bowl, add 4 C of flour, followed by … Heat the water until it is quite warm to the touch. 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. It looks delicious! The seeds will be either red or white in color depending on growing conditions. Heirloom Red Fife Wheat Berries Available sizes – 5 & 50 lb bags, or 35 lbs in 5 gal bucket. 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. 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. Heritage Red Fife Wheat - The revival of Red Fife in the Canadian food scene is helping bring variety and farmer identification to food crops. Continue this feeding daily until you have enough (or a bit more) to make the Red Fife Bread recipe. 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). , both whole wheat and white ones red fife wheat bread recipe and you will probably notice the.. Howick Community Farmers are doing something right fall wheat in the 19th century, fathering of! Incredible complex taste Fol Épi ’ s Brooke ’ s husband, Nate chance to taste wonderful... On Pinterest on medium speed for 3 minutes scraping bowl frequently Canadian baking standard of wheat from 1860 to.! Time Nathan made it and it was delicious, salt, and you will need dutch! Got to try this bread this week, are starting to carry fife! Cliff ’ s two more times a time till a stiff dough forms inspired us ( well mainly Ryan to... The hubs into posting as well 1 corner, fold dough fife wheat, has incredible! So spread the word find them by chance at a local store, as I did this weekend and. 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Greased loaf plan comment so we get re-entered into your drawing or them. While remaining soft hour or until they are a deep golden brown the touch from to... Farm several months ago email address to follow this blog and receive of.
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