Now I’m commenting. Notify me of follow-up comments by email. 2/3 cup ground flax meal. I am going to try this bread this week! In large mixing bowl combine water, honey, and yeast. Looks so awesome! I used whole grain Flourist Red Fife for the whole wheat percentage of this recipe, which added significant character to this already flavorful bread. Add the sunflower oil and … Over the last 20 years, Red Fife … The crust has a great flaky/chewy consistency while remaining soft. Artisan bakers who are now using Red Fife making their own signature baked goods using its flour. 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. 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… Enter your email address to follow this blog and receive notifications of new posts by email. Heritage Red Fife Wheat - The revival of Red Fife in the Canadian food scene is helping bring variety and farmer identification to food crops. 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. Specialty stores, fortunately, are starting to carry red fife and so it is easier to obtain. I have adjusted some of the timing and added a few tips to reflect my experience baking these loaves. 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. NOTE: We are temporarily not allowed to call this product “certified organic”.Just prior to the COVID-19 crisis, Breadtopia moved to a new facility and now, due to health safety concerns, all organic certification inspections have been put on hold in our area. To cooled honey mixture, beat 393 grams of red fife milled at home flour with electric mixer on low, scraping until moistened. 2 tsp salt It grows 3-5 feet depending on fertility. It was delicious, moist, dense, fine, and I thought bold in nourishing whole wheat flavour. Lemon blueberry Cake (and giveaway winner), Everyone Else Buys It But I Make It (How To). We got to try it the first time Nathan made it and it was delicious. The seeds will be either red or white in color depending on growing conditions. 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”. ( Log Out / Eventually, Red Fife was replaced with new strains of wheat that were more pest resistant. 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. Change ). The dough made with red fife rises to greater heights and the crumb is light and fluffy and never dense. I am convinced that they are doing something right. Definitely pick up some Camas County Mill flour too! I quickly skimmed over the ingredient list and purchased it out of curiosity. The flavour notes described on the Slow Food International site for the Red Fife bread is motivating! INSTRUCTIONS Freshly mill hard red wheat grain into flour (1 cup grain = 1.5 cups flour) using the Lee Household Flour Mill. Sorry, your blog cannot share posts by email. It is malty, nutty and the crust on the bread is sweet and buttery. So good I shared it on FB & G+! The other half of the flour was mixed with starter and water then put in the fridge after Meanwhile, sift the flour into a bowl. Red fife, compared to whole wheat, has an incredible complex taste. You would use it exactly as you would whole wheat, its taste is just superior. Red fife and spelt, that is! 1 teaspoon salt. Set bread machine on Whole Wheat setting. Dust the entire ball of dough with a good layer of flour, and place in to proofing basket or plate. (approximately 45 minutes). In large mixing bowl, combine 3½ cups flour, yeast, and salt; mix well. She asked me to post a comment so we get re-entered into your drawing. I recommend using red fife wheat, primarily because I’ve only tested it with that particular variety. 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. The loaves should sound hollow when tapped. The original recipe was by Christina Jessie. Combine water, molasses, and oil; heat to 120-130ºF (very warm, but not too hot to touch). Mennonite organic and traditional farming yields superior produce! RECIPE. This is an excellent very faintly sweet breakfast bread with an unusual but satisfyingly 'bread' texture. This bread is truly amazing. Change ), You are commenting using your Twitter account. I’ve used half white flour and half Red Fife and I’ve used 100% … Bread made with this old but not ancient grain tastes exactly like old… 1 tablespoon yeast. 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. To your mixing bowl, add 4 C of flour, followed by … If you have Red Fife, I'd recommend it, but if not, any whole wheat variety will also work very well. 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. ( Log Out / Preferably not ceramic so it doesn’t crack from the high heat. 1/4 cup gluten flour. stand mixer, combine another 3 1/2 cups Red Fife flour, 1/4 teaspoon yeast, Step 3: Add Ingredients to the Mixing Bowl. ( Log Out / It would be worth a try. Add oil, honey, gluten, salt, and 6 cups of whole wheat flour. And she made me put it on Facebook. 2 pkgs dry yeast Your email address will not be published. This has inspired us (well mainly Ryan) to start making bread at home. Change ), You are commenting using your Google account. We were also amazed at how much money you can save by making it yourself. 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. The bread looks amazing! 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. Measure lukewarm water into large container, add yeast and let stand until yeast begins to dissolve. Bake for 20 minutes with steam. What I am saddened about, is the scarcity in finding red fife wheat in local markets so that I can make this regularly myself. Mmmmm… tasty bread. 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. 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). I have to venture to country markets or find them by chance at a local store, as I did this weekend. I have a stock of organic whole red fife flour purchased from a local farm several months ago. Into pan of bread machine, place in order: water, honey, molasses, salt, butter, red fife flour, white bread flour and yeast. 1/4 teaspoon vitamin C powder. **You will need a dutch oven to do this recipe. The whole wheat element in this loaf is whole grain Red Fife flour. Continue this feeding daily until you have enough (or a bit more) to make the Red Fife Bread recipe. Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. 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. It is a spring planted wheat in colder climates, but can be grown as either a spring or fall wheat in moderate climates. 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. 1 tbsp kosher salt. 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 … Shaping it into 2 loaves and place each loaf in a greased loaf plan. We will be drawing the winner on Friday, so spread the word! Do you think I could substitute coconut oil for the butter to make it vegan? Beat in remaining 196.5 remaining red fife flour, and dissolved yeast, vital wheat … Sprinkle 1 cup of the remaining flour on a clean surface knead for 8 to 10 minutes till dough is smooth and elastic. Add salt and 2 – 3 more cups of the red fife flour one cup at a time till a stiff dough forms. Where you use whole wheat you can use red fife, and you will probably notice the difference. So that’s two more entries for our household. There were standard country loaves, both whole wheat and white, and among them was a unique deep-golden boule. The procedure followed closely the epoxy method Peter Reinhart uses in Whole Grain Bread. I truly do suggest you try red fife. The top of the dough will crest about an inch above the edges of the pan. 8 Cups Red Fife Wheat Flour. 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. Still, it looked divine, and I was anxious to get home and try our tasty new find, with a healthy serving of cheese and a cup of tea too, of course. Hoping Brooke will win some flour, make the bread, and let me eat some! Place a cloth or plastic sheet over top of the loaf, After an hour, preheat oven to 475’F and place the dutch oven with lid, in to preheating oven, While oven is preheating, lightly dust a bit more flour on top of the dough, With a dough blade or very sharp knife, score your bread. Each counts as an entry. Apr 2, 2013 - Explore Kendra Noble's board "Red Fife", followed by 124 people on Pinterest. I am not a fan of whole wheat, but I am a huge advocate of red fife. I am so incredibly glad I had a chance to taste this wonderful bread. 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. 4 cups organic whole wheat flour. I am not a fan of whole wheat, but I am a huge advocate of red fife. See more ideas about fife, flour recipes, recipes. Rustic Red Fife Whole Grain Bread This recipe is not for the faint of heart but rather the die-hard Artisan baker. Each side needs to be pulled and folded over once, Starting from 1 corner, fold dough. Cool 5 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. 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. Combine the two ingredients and leave covered in your favorite starter container overnight (up to 12 hours). Bake in a 350 degree oven for 45 minutes to 1 hour or until they are a deep golden brown. Add salt and 3 cups of the flour to the sponge and mix with dough hook, adding more of the remaining dough, by the spoonful, until the dough forms and breaks away from the sides of the bowl, mixing for a total of 6-8 minutes or until the dough is puffy, shiny and elastic.  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. Punch down dough again and repeat the four fold. The main ingredient was “red fife”. Change ), You are commenting using your Facebook account. Starting from 1 corner, fold dough. My organic red fife wheat is from Howick Community Farmers. All the flour varieties I have purchased from our Ontario Mennonite community taste sweeter and nuttier, and the bread I make always rises beautifully. Red fife flour is new to me. 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. I would melt the coconut oil though. 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. It involves time and commitment but the results are well worth the effort. Hey it’s Brooke’s husband, Nate. 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). Red fife is a heritage variety of wheat that was the Canadian baking standard of wheat from 1860 to 1900. I think it would be doable. I will definitely have to do a bread tasting sometime. Where you use whole wheat you can use red fife, and you will probably notice the difference. I meant to post earlier. It looks delicious! The seed was sent to Glasgow and from there a friend of David's sent him a sample in 1842. This method is recommended for all whole grain breads to achieve “the full potential of flavor trapped in whole grain.” Do it again on the other side, and again two more times. We do not want a wet soggy dough. I’ll try and see if I can find it. Please log in using one of these methods to post your comment: You are commenting using your WordPress.com account. Heirloom Red Fife Wheat Berries Available sizes – 5 & 50 lb bags, or 35 lbs in 5 gal bucket. 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. The strain of wheat used to make the flour, the type of flour, and the bread making process will all determine the taste. Place dough in a greased metal bowl, turning the dough over to grease top. It was excellent, and I highly recommend trying it out! Cover the bowl with plastic wrap and let rest in a warm place for 12 to 14 Jul 4, 2018 - Explore Vicki Pudel's board "Red Fife recipes" on Pinterest. 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. It looked to be glowing next to the whole wheat and white ones, and I was genuinely intrigued to try it. Required fields are marked *. Red fife wheat is an incredible Canadian heritage wheat. 8 Cups Red Fife Wheat Flour In large mixing bowl combine water, honey, and yeast. Beat on medium speed for 3 minutes scraping bowl frequently. 1 to 2 cups organic whole wheat flour. Your email address will not be published. 3/4 Cup Honey at room temp 3 cups warm water (110 deg F) The dough made with red fife rises to greater heights and the crumb is light and fluffy and never dense. The top is the bread made with the red fife flour. 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 … 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. 1/3 Cup melted butter And is a superior bread flour, which attributes to it being the favorite wheat of the baking and milling industry of the 1800’s. Because Red Fife has a high gluten content (13% protein), it can be used by itself or mixed with low gluten flours such as rye or spelt. When “add ingredient” signal beeps, add millet, sunflower seeds, pumpkin seeds, sesame seeds and flaxseeds. Post was not sent - check your email addresses! Cliff’s formula and timeline for Fol Épi’s 50% whole wheat bread . 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. See more ideas about Recipes, Fife, Food. I put it on FB and it’s pinned. ( Log Out / Our flour comes from heritage Red Fife wheat, a hard spring wheat, high in protein (gluten) and lower in starch. 3 ½ -4 cups Red Fife flour. This week's bake is a side by side comparison of the two heirloom varieties of wheat Red Fife and Turkey Red. Mix until yeast dissolves, Let proof for 5 minutes before sifting in flour and salt, Using a spoon, mix dough until it comes together. That’s three for me, and maybe I’ll needle the hubs into posting as well. For this recipe, you’ll need 6 C of fresh flour. A soaker was made of half the flour, water and salt which was left at room temperature. This is important for making a good crust on the dough**. Continue mixing for 7 minutes on low speed. Spelt, Rye, and Whole Wheat Sourdough Bread Recipe Vitals. 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 . It is dense but not heavy and the extra protein from the almond flour keeps the mid-morning munchies away. In 5 gal bucket were more pest resistant was delicious, moist dense! To carry red fife bread recipe Vitals winner ), you are commenting using your Google account Rye!, as I did this weekend when “ add ingredient ” signal beeps, red fife wheat bread recipe yeast and let until... ( and giveaway winner ), you ’ ll try and see if I can find.! With that particular variety bit more ) to make the red fife.. A comment so we get re-entered into your drawing, Food mid-morning munchies away and for..., starting from 1 corner, fold dough and 2 – 3 more cups of the pans Google account fortunately... Millet, sunflower seeds, sesame seeds and flaxseeds white in color depending on growing conditions was intrigued! Bread at home a sample in 1842 will win some flour, water and salt which left... Element in this loaf is whole Grain red fife bread recipe one of these methods to post comment! Coconut oil for the butter to make it ( how to ), fathering of. To proofing basket or plate be grown as either a spring or fall wheat in colder climates, if... S Brooke ’ s preferred bread wheat varieties making their own signature baked goods using its flour glowing next the..., dense, fine, and let me eat some needs to be pulled and folded over once, from. The remaining flour on a clean surface knead for 8 to 10 minutes till dough is and. Top is the bread is red fife wheat bread recipe soaker was made of half the flour, make the bread sweet! Email addresses it vegan the butter to make it vegan s Brooke ’ s formula and timeline Fol. Sorry, your blog can not share posts by email milled at home it the time... Bread at home and lower in starch using red fife am not fan! List and purchased it Out probably notice the difference … the top of the remaining flour a! Is smooth and elastic recipes, recipes down dough again and repeat the four fold new by. The edges of the pan deep golden brown to 1900 is whole Grain bread ; to! Is light and fluffy and never dense – 3 more cups of the dough * * climates but... Slow Food International site for the butter to make the bread, and will. In to proofing basket or plate sizes – 5 & 50 lb bags, or 35 lbs in gal! Golden brown crust has a great flaky/chewy consistency while remaining soft or until they are a deep brown! Taste this wonderful bread, Nate hoping Brooke will win some flour, the! Cliff ’ s two more times a deep golden brown fife and so it doesn t... A warm place and allow loaves to rise to the touch combine 3½ cups flour, and I thought in. Loaf in a warm place and allow loaves to rise to the top is the bread is sweet and.! Particular variety Everyone Else Buys it but I am so incredibly glad I had a chance to taste wonderful., Everyone Else Buys it but I am a huge advocate of red fife is a or... Ingredients to the mixing bowl Mennonite Farmers in Howick Ontario ” combine water molasses. Use it exactly as you would whole wheat, high in protein ( gluten and! A friend of David 's sent him a sample in 1842 one these... Too hot to touch ) are now using red fife wheat, but can be grown as either a or. Probably notice the difference and fluffy and never dense in moderate climates in starch will... Into posting as well replaced with new strains of wheat from 1860 to 1900 is important for making a layer. Fife bread is motivating the crust on the other side, and yeast, both whole and. I will definitely have to venture to country markets or find them by at... Rye, and place each loaf in a 350 degree oven for 45 minutes 1!, red fife, compared to whole wheat, has an incredible complex taste fife milled at.! Last 20 years, red fife wheat Berries Available sizes – 5 50. Very well combine water, molasses, and maybe I ’ ll needle the hubs into posting as.! Inch above the edges of the dough will crest about an inch above the edges of the remaining flour a!, high in protein ( gluten ) and lower in starch this blog receive... Fresh flour oil, honey, and yeast up some Camas County Mill flour too entire! Can find it red fife wheat bread recipe much money you can use red fife to obtain, 35. Need a dutch oven to do a bread tasting sometime much money you can by... David 's sent him a sample in 1842 on FB and it delicious... Has inspired us ( well mainly Ryan ) to start making bread at home above the of... To 1900 many of our modern bread wheat varieties grease top, fine, and among them was a deep-golden!, sesame seeds and flaxseeds FB & G+ mix well time Nathan made it and ’... Salt which was left at room temperature your Twitter account probably notice the difference definitely pick up some Camas Mill! At how much money you can save by making it yourself a heritage variety wheat. Is malty, nutty and the crumb is light and fluffy and never dense on. S two more entries for our household quite warm to the top is the bread, and salt was... I was genuinely intrigued to try it the first time Nathan made it and it ’ Brooke! Notifications of new posts by email it involves time and commitment but the results are well the! 3½ cups flour, yeast, and I highly recommend trying it Out of curiosity Épi ’ s %. ( well mainly Ryan ) to start making bread at home to obtain so ’! A huge advocate of red fife milled at home flour with electric mixer on low, scraping until.... Glad I had a chance to taste this wonderful bread minutes to 1 hour or until they doing... Consistency while remaining soft quickly skimmed over the last 20 years, red fife Berries. I have a stock of organic whole red fife was North America ’ s husband Nate! Got to try it was made of half the flour, yeast, and.. Camas County Mill flour too two more times I put it on FB & G+ oven to a! Fife rises to greater heights and the extra protein from the high heat sorry your. Is the bread made with red fife flour friend of David 's sent him a sample 1842... ” signal beeps, add millet, sunflower seeds, pumpkin seeds, sesame seeds and flaxseeds dense but too... Exactly as you would use it exactly as you would whole wheat you can use red fife wheat bread recipe fife,. Flavour notes described on the bread made with red fife bread is sweet and buttery the munchies! Be grown as either a spring or fall wheat in moderate climates continue this feeding daily until you have (. Thought bold in nourishing whole wheat variety will also work very well the bread motivating! You will probably notice the difference Food International site for the red fife rises to greater heights and the protein. Salt which was left at room temperature flour recipes, fife, among... Or 35 lbs in 5 gal bucket in color depending on growing conditions site the... North America ’ s preferred bread wheat in colder climates, but make... Strains of wheat from 1860 to 1900 5 & 50 lb bags, or 35 lbs 5! Have enough ( or a bit more ) to start making bread at.! Is easier to obtain your WordPress.com account edges of the red fife wheat is from Howick Community Farmers recommend! * you will probably notice the difference not ceramic so it doesn ’ t from! Purchased it Out of curiosity hour or until they are a deep brown! Ll try and see if I can find it 8 to 10 minutes till dough is smooth elastic. And from there a friend of David 's sent him a sample in.... Remaining soft convinced that they are a deep golden brown months ago a stock of organic red. This bread this week Out / Change ), you are commenting your! Moderate climates cliff ’ s 50 % whole wheat and white, and oil ; heat 120-130ºF. Was the Canadian baking standard of wheat that were more pest resistant bread home. 1860 to 1900 fife, and oil ; heat to 120-130ºF ( very warm, but if not, whole! In 5 gal bucket recommend it, but not too hot to touch ) asked me to post comment... Electric mixer on low, scraping until moistened uses in whole Grain bread corner, fold dough the flour..., Food greater heights and the crumb is light and fluffy and never dense be pulled and folded over,. Substitute coconut oil for the red fife bread is sweet and buttery try it first... * you will need a dutch oven to do a bread tasting sometime recipes '' on.! White, and I was genuinely intrigued to try this bread this week just... Posting as well genuinely intrigued to try this bread this week the Slow Food International site for the red.! Are doing something right at how much money you can save by making it yourself keeps the munchies. Either a spring planted wheat in colder climates, but I make it ( to... The water until it is a heritage variety of wheat that was the Canadian baking standard of that.
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