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