This bread is truly amazing. The flavour notes described on the Slow Food International site for the Red Fife bread is motivating! Place loaves in a warm place and allow loaves to rise to the top of the pans. Red Fife is a Canadian heritage wheat first planted by David Fife in Peterborough, Ontario in 1842. Hard Red Spring + Bread Flour + Germ and Bran. Stickiness notwithstanding, Red Fife is a bread flour and this is a muscular dough. Lemon blueberry Cake (and giveaway winner), Everyone Else Buys It But I Make It (How To). Red Fife is a heritage bread wheat that was first grown in Ontario by David Fife and his family in 1842. Because Red Fife has a high gluten content (13% protein), it can be used by itself or … The top is the bread made with the red fife flour. Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. The main ingredient was “red fife”. This is the recipe that I have come up with to make our Red Fife Bread we have been selling in our Bakery. My first attempt at the recipe below was late Sunday afternoon a few weeks back and resulted in a late night. Change ). Hoping Brooke will win some flour, make the bread, and let me eat some! 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. ( Log Out /  40 g whole wheat flour Autolyze 3 hours. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Notify me of follow-up comments by email. Required fields are marked *. Each counts as an entry. 2 tsp salt These are whole unmilled organic Red Fife wheat berries. 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. 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. It set the standard in both milling and baking. Hayden Flour Mills. … Your email address will not be published. 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. I have to venture to country markets or find them by chance at a local store, as I did this weekend. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. Please log in using one of these methods to post your comment: You are commenting using your WordPress.com account. Whole White Spring Wheat 53 g 10%. It needs to be kneaded by machine—not by hand—to fully develop the flour’s gluten. I am convinced that they are doing something right. 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. 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. You may need all of the remaining water or … Now I’m commenting. Mennonite organic and traditional farming yields superior produce! 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. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. We were also amazed at how much money you can save by making it yourself. I truly do suggest you try red fife. + Whole Wheat + White Sonora Berries. Red fife, compared to whole wheat, has an incredible complex taste. Dust the entire ball of dough with a good layer of flour, and place in to proofing basket or plate. Michael Scholz, co-founder of Maine Grains, and others, think this variety is the BEST! Red fife flour is new to me. 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. 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. Golden Durum + Semolina + Durum Flour. Cliff’s formula and timeline for Fol Épi’s 50% whole wheat bread . 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). The bread should be nicely risen and a dark russet brown. Soon hybrids (Marquis) and others replaced Red Fife and was almost lost. Red Fife is a bread wheat (Triticum aestivum) variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont. 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. Do it again on the other side, and again two more times. I had miss read the recipe and didn’t account for one of the rises. It looked to be glowing next to the whole wheat and white ones, and I was genuinely intrigued to try it. The bread looks amazing! Farro + Farro Berries + Farro Flour. Where you use whole wheat you can use red fife, and you will probably notice the difference. 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. 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. 3/4 Cup Honey at room temp The loaves should sound hollow when tapped. Red Fife has been resurrected by a number of faithful organic heritage wheat farmers mostly in Canada. Specialty stores, fortunately, are starting to carry red fife and so it is easier to obtain. Heritage Red Fife Wheat - The revival of Red Fife in the Canadian food scene is helping bring variety and farmer identification to food crops. Artisan bakers who are now using Red Fife making their own signature baked goods using its flour. I am going to try this bread this week! It was excellent, and I highly recommend trying it out! 8 Cups Red Fife Wheat Flour. ( Log Out /  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. Do you think I could substitute coconut oil for the butter to make it vegan? 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. 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. Gently scrape out your dough from the bulk container onto your dry counter. Change ), You are commenting using your Google account. What I am saddened about, is the scarcity in finding red fife wheat in local markets so that I can make this regularly myself. We do not want a wet soggy dough. Its name is derived from the original red colour of the wheat kernel and the name of the farmer; this was a typical procedure for naming wheat in the mid-1800s. Eventually, Red Fife was replaced with new strains of wheat that were more pest … 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. Red Fife is a variety of bread wheat (Triticum aestivum) that David Fife and family began to grow in 1842 In Peterborough Ontario. Therefore, it can result healthy high fiber bread that effective to the digestive health. Total water in dough before adding levain 405 g (85% hydration) - Use 324 g for autolyze. 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. Continue mixing for 7 minutes on low speed. I’ll try and see if I can find it. That’s three for me, and maybe I’ll needle the hubs into posting as well. Place dough in a greased metal bowl, turning the dough over to grease top. 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. 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. Adam T 2008 December 21. 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. I am so incredibly glad I had a chance to taste this wonderful bread. The top of the dough will crest about an inch above the edges of the pan. Storage Bake in a 350 degree oven for 45 minutes to 1 hour or until they are a deep golden brown. Shaping it into 2 loaves and place each loaf in a greased loaf plan. Red fife was the first heritage wheat to be added to the … 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. Its name is derived from the original red colour of the wheat kernel and David's family name. **You will need a dutch oven to do this recipe. Mennonite organic and traditional farming yields superior produce! I am not a fan of whole wheat, but I am a huge advocate of red fife. Weight: 2.4 lbs. 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. It looks delicious! Slide the rack back in, close the oven door, and reduce the heat to 450°. I would melt the coconut oil though. Like most families, one of our staples is bread. Mix until yeast dissolves, Let proof for 5 minutes before sifting in flour and salt, Using a spoon, mix dough until it comes together. (approximately 45 minutes). Red fife and spelt, that is! We also really enjoy making things from scratch and trying to source things as locally as possible. 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. You would use it exactly as you would whole wheat, its taste is just superior. 1/3 Cup melted butter All the flour varieties I have purchased from our Ontario Mennonite community taste sweeter and nuttier, and the bread I make always rises beautifully. Mmmmm… tasty bread. Post was not sent - check your email addresses! To gain the benefits of red fife flour, most people use it as the ingredients of making some breads. But once the century turned, so did Red Fife’s popularity. Turn the bread … Red fife wheat is an incredible Canadian heritage wheat. Add the bubbly yeast water and most of the remaining up of water to the flour and mix. 3 cups warm water (110 deg F) Hey it’s Brooke’s husband, Nate. Recommended Intake of Red Fife Flour. Although it was a relatively healthy choice and was certainly easy, it still had some preservatives and stabilizers. 2 pkgs dry yeast I quickly skimmed over the ingredient list and purchased it out of curiosity. Change ), You are commenting using your Twitter account. Step 3: Add Ingredients to the Mixing Bowl. In large mixing bowl combine water, honey, and yeast. Red Fife + Bread Flour + Germ and Bran . There were standard country loaves, both whole wheat and white, and among them was a unique deep-golden boule. It is malty, nutty and the crust on the bread is sweet and buttery. Change ), You are commenting using your Facebook account. The dough made with red fife rises to greater heights … Punch down dough again and repeat the four fold. The Dough. Currently Red Fife is the oldest variety of Wisconsin heritage flour we offer. Sweet and nutty tasting, this heritage grain has a reddish hue and gives bread a delightful aroma. Back and resulted in a late night FB and it was delicious the high heat we! These methods to post a comment so we get re-entered into your drawing tips reflect! 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