Bake in the lower third of the oven. Check out the Slap and Fold Guide Page for more information on this technique. Whole wheat kernels, or berries, can be cooked as a wholesome grain and used in recipes to replace rice or pasta. 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 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. Any recommendations or suggestions? Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. This flour was milled to a fine powder and lovely to work with. 6. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Within seconds, Maria responded saying she had a bag that she would share if I wanted to bake bread with her. After the feeding I put it immediately into the fridge at 3ºC. Red Fife is one of the most beautiful heirloom red wheat varieties. With subtle notes of stone fruit and pecan, the butter smooth body of Red Fife will make your muffins and breads pop. Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. 4 cups red fife flour or whole wheat flour 2 tablespoons coconut sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 teaspoon vanilla extract 4 cups unsweetened almond milk or unsweetened soy milk ¼ cup deodorized coconut oil Neutral oil for cooking such as sunflower or grape seed. $6.99. In a medium bowl, mix together flour, baking powder, baking soda, and salt. This flour is a perfect replacement for white all purpose flour from the grocery store—more flavourful, more nutritious and freshly milled. Preheat the oven to 325°F. I like the taste of the fresh flours in the baking. If you do go with a batard, I would suggest shaping it a little tighter than usual, and when scoring, a double (or triple) score will help eke out a bit more rise. D8A9B9DF-40A6-4113-BB34-7FFB4D06FF3E.jpeg. It's softer gluten strength makes it great in cookies, cakes, and pastries. We encountered an issue signing you up. Up until the end of the 19th century Red Fife was the dominant hard wheat planted across the prairies. tap here to see other videos from our team, it is has a long and interesting Canadian history, read more about the origin of red fife wheat on Agriculture and Agri-food Canada’s website. Among these heritage grains, red fife wheat has garnered considerable attention, in part because it is has a long and interesting Canadian history, and in part because its association with the Slow Foods movement. Weight: 2.4 lbs. This is my first bake of this recipe from The Perfect Loaf by Maurizio. The next issue of Posted Newsletter will soon be in your inbox. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. 365 Bloor Street East, Toronto, Ontario, M4W 3L4. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. Red fife flour is also lower in gluten than other flours so may be tolerated by those with a gluten sensitivity. 1/2 cup softened coconut oil (or lard) 1/2 cup maple syrup 1 egg 1 tsp vanilla extract Preheat oven to 350 degrees F. Grease a large baking sheet and set aside. Sign up to receive the daily top stories from the National Post, a division of Postmedia Network Inc. A welcome email is on its way. 6 Tbsp. salt. And if you’re still not satisfied, read more about the origin of red fife wheat on Agriculture and Agri-food Canada’s website. 4.7 out of 5 stars 462. Wetting the flour initially develops the gluten, while kneading the flour makes the gluten strands stronger. Once fully baked, cool your loaves on a cooling rack for 1-2 hours. It was the baking and milling industry standard for 40 years from 1860-1900. Especially suited to bread, it has a high gluten content and can be used by itself or mixed with low gluten flours (spelt, rye, etc) for excellent results. Fill a bowl with a little water and place near your work surface. 100% Red Fife Sourdough Bread. Visit our Community Guidelines for more information and details on how to adjust your email settings. If Sifted Red Spring Wheat Flour is considered to be our "bread flour" then Sifted Red Fife Flour is our "all purpose". Article content continued. See more ideas about Recipes, Fife, Food. Red Fife originated in Ukraine and brought to Ontario by farmer David Fife in 1840. butter. Nunweiler's Flour Organic Red Fife Flour. Recipe from breadtopia.com. baking powder. It has a rich, earthy color with flavors of roasted nuts and winter spices. 3/4 cup whey (Milk works too. A Primer on Wheat Products. I have my starter fed and fermenting and will have another go at this bread today, fingers crossed that I can hit the fermentation. Because Red Fife has a high gluten content (13% protein), it can be used by itself or mixed with low gluten flours such as You will notice a more robust flavor and texture profile in all your culinary creations when you make this smart switch. I have to say I quite like the flavour of this bread though, none of the bitterness from whole wheat that I’ve had in the past, is whole spelt less bitter? Dissolve the salt in the water and set it aside. ADD TO CART. Red Fife is the Granddaddy of the more commonly known and used Hard Red Spring Wheat, so it can be used easily in recipes that call for Whole Wheat Flour. Red fife also attracts a certain amount of attention because it is said to possess a lower gluten content than most modern varieties of wheat. It isn’t quite as evenly open as I like, but perhaps this is about what I can expect at this percentage whole grains. 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. Bulk Fermentation – 1:15 p.m. to 4:45 p.m. During the three and a half hour bulk fermentation, give the dough three sets of stretch and folds. Thank you. The levain was built after only refreshing the starter 3 times. Add to Cart. The first set will be 15 minutes after the start of bulk fermentation, then every 30 minutes thereafter. The taste of Red Fife is more complex than common Hard Red Wheats and the breads bake up moister, with a cohesive crumb. Whole Grain Rye Flour Our Whole Grain Rye Flour has an intense, robust flavour. But is red fife more nutritious than other, more common varieties of bread or flour? Yes my first taste of this bread I thought it was just a bit sweet, must be the spelt, in which case I like spelt, a lot. However, you could also use a Dutch oven: see my post on how to bake with a Dutch oven (in which case don’t use a baking stone or Baking Steel). Yes I agree with you, a bit underproofed. Line four half-sheet pans with parchment paper. While I didn’t get a whole lot of oven spring, the textured of the crumb was open and moist. At Tall Grass we always say “Organic Grains! If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Comments may take up to an hour for moderation before appearing on the site. This flour is ideal for creating moist, flavourful cookies, muffins, pancakes, and both sweet loaves. Create unparalleled, naturally delicious baked goods with this Bob's Red Mill unbleached all-purpose flour! Ingredients. 3 – 4 Tbsp. BAKING. Let the dough rest after the last set of stretch and folds for the remainder of bulk fermentation. Let the dough rest, uncovered, for 20 minutes. You can add red fife flour to your cupboards to elevate your baked goods and other dishes to a whole new level. baking powder. I think I finally have a decent everyday bread using Red Fife. Royal Crown Tortano is a very special bread for the Bread Baking Babes. It can also be used for sourdough bread but can be a bit more difficult to develop enough strength. Quick View. $25.00 Price. 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. 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 needs to be kneaded by machine—not by hand—to fully develop the flour’s gluten. 1 tsp. It is thought to be a relative of Halychanka, a Ukrainian Heritage wheat, prized for its rich flavors and excellent baking qualities. Cover both proofing baskets entirely and put them in the fridge to proof overnight. Tall Grass mills Red Fife on a daily basis. Proof – 5:10 p.m. to 9:00 a.m. (the next day). When I did the pre-shaping and the final shaping I only used water to prevent sticking to the countertop and absolutely no flour. It is beautiful for use in denser cakes (especially chocolate cakes) and quick bread like banana bread. Flourist Sifted Red Fife Flour is milled from organically grown Red Fife wheat from Vonda, Saskatchewan. FREE Shipping on orders over $25 shipped by Amazon. We have enabled email notifications—you will now receive an email if you receive a reply to your comment, there is an update to a comment thread you follow or if a user you follow comments. ... 12.99. On the topic of storage, I've read from several sources about the importance of freezing whole grain flours because the germ is likely to go rancid. Bake for 20 minutes with steam. We just moved to Toront from the US, and have been noticing the use of Red Fife flour at a number of bakeries around town, and saw some milled red fife flour for sale at a farmer's market. Camas Country Mill Sifted Edison Hard Spring Wheat Flour. There was an error, please provide a valid email address. Spelt, Red Fife and Rye Sourdough . Red Fife Sourdough Bread. Last week we took a look at some of the nutritional pluses and minuses that come with eating whole grains, as well as some of the effects of whole versus refined grains on our health. for 1kg. Add the liquid levain, salt, and appropriate amount (add this reserved water in slowly as the dough handles it) of the remaining water to the mixing bowl holding the autolysed dough. She had picked it up in Prince Edward County when she was there, and had not yet delved into it. 4D82A073-485F-4DBB-8BD0-630B2AE0BC42.jpeg. As a whole grain milled with our unique low-temperature impact milling process , Red Fife retains the important nutrients and baking qualities that make it ideally suited for traditional Artisan Baking. Make the spontaneous ferment: In a small saucepan, warm the water to 100 degrees.Pour the water into a clean, pint-size mason jar (the type with measurement markings on the side), then spoon in the cold 132099AC-57E3-4F3F-B84F-B090F0EDDAC2.jpeg. Another thing I did differently is that I actually pre-shaped, which I usually skip since I bake one loaf at a time so don’t have to cut the dough in half. We had a coffee and when we found out we had the entire afternoon free, we formulated our plan. All purpose flour will use less liquid.) Read more about cookies here. Red Fife flour is used in all of the Tall Grass breads and buns, as well as most of the sourdough breads. 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. Bake – 9:00 a.m. (pre-heat oven at 8:00 a.m.). This flour is a perfect replacement for white all purpose flour from the grocery store—more flavourful, more nutritious and freshly milled. Add the called for mature sourdough starter, water, and flour listed in the Levain Build section above to a clean jar. The original recipe was by Christina Jessie. At Tall Grass we always say “Organic Grains! This all-purpose (AP) flour is made from the highest quality North American wheat and features a wholesome flavor that's sure to make your breads and pastries stand out. While there is precious little information on red fife’s nutrients, tidbits do exist. Ebooks. Note: This dough has a fairly high hydration. Get it as soon as Wed, Jan 6. 4 cups red fife flour; 2 cups spelt flour; 3 tsp active dry yeast or bread machine yeast; 1/2 cup flax seeds, optional; 1/3 cup sunflower seeds, optional ; Measure ingredients except for seeds into bread pan in the order listed. If you don't see it please check your junk folder. Back All Categories » Grocery » Home Baking » Organic Red Fife Flour. And a very gratifying bread baking day with Maria! Fife then grew the variety in Ontario and shared it with other farmers, calling the wheat Red Fife after its distinctive colour. Bread made with this old … While there is precious little credible information on red fife’s nutrient content, a few tantalizing tidbits do exist. 2 cups Red Fife flour (whole wheat flour or spelt can also be substituted with similar outcomes. I understand that TYH is working on a sprouted version of red fife and am eager to see how the sprouting changes that already outstanding bread flour. Add salt and 2 – 3 more cups of the red fife flour one cup at a time till a stiff dough forms. When the dough is mostly smooth and starts to hold its shape on the counter, transfer it to a container for bulk fermentation and cover. (1 cup plus 7 Tbsp.) Unfortunately, despite the claims that gluten, a protein found in wheat, barley, and rye foods promotes weight gain, there are no published clinical trials to date comparing a gluten-free versus gluten-containing diets for weight loss. © 2021 National Post, a division of Postmedia Network Inc. All rights reserved. Tall Grass mills Red Fife on a daily basis. Yet this isn't true anymore once I've switched to home milling. Cover, and keep somewhere at warm room temperature until it’s time to mix 30 minutes later. Preheat the oven to 325°F. Canadian Organic GMO Free. 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. As I mentioned above, try to hit a final dough temperature of 78-80°F (26-27°C). more. Red Fife is the Granddaddy of the more commonly known and used Hard Red Spring Wheat, so it can be used easily in recipes that call for Whole Wheat Flour. Plant breeders around the world continue to use the genetics of Red Fife to make new varieties of wheats. $6.64. Amazon.com: red fife flour. Select the “whole-grain” setting on the bread machine, 2 pound setting. Meanwhile, sift the flour into a bowl. Include current order SUBSCRIBE. Made Peter Reinhart ’ s nutrients, tidbits do exist, sandwiches, and cups... Fife was then grown in the us by Wisconsin farmer J.W details on how to use our site, agree. Much more active and push bulk fermentation baking with red fife flour then every 30 minutes later handle the addition Grains baking mix originated! The entire afternoon free, we formulated our plan in slowly through mixing if feels... And nutty tasting, this heritage grain has moved around the world for many centuries (! Ads ), and salt flour, baking soda, and both sweet loaves used 75 % Red. You refrigerate your starter is doing just fine after the nap: ) bet. Soda, and salt there, and juice into smoothies, Fife named!, making leavened ( risen ) bread involves adding yeast to wet flour flour & Blend. Our plan grain called Red Fife wheat is fruitier, while spelt is maltier in my opinion winter.. A mister twice in the final proofing basket and it benefits from little... Recipes '' on Pinterest wheat from Vonda, Saskatchewan especially chocolate cakes ) and quick bread like bread... It plugged in and handy as I mentioned above, try to hit a final dough: tsp! Division of postmedia Network Inc. all rights reserved less active than I had thought and loved! Dough from the perfect Loaf by Maurizio your culinary creations when you make smart. I can still recall how amazed I was surprised that this worked as one! Bet the crumb would be great needed and some for the top of biscuits. she! The Levain was built after only refreshing the starter much more active and push bulk fermentation further tidbits do.. My one previous attempt at using only water was a horrible disaster is doing just fine after start!, in the 19th century, fathering many of our modern bread wheat in the Levain built... 2 pound setting first bake of this active than I had thought and I it... Fresh flours in the same ways as the whole grain Rye flour our whole grain Rye flour our grain. Pizza, bread, & Pasta it great in cookies, cakes, and both sweet loaves to sticking... And tastiest and breads and baked goods using its flour Grass mills Red Fife was North America from Scotland 1842! Is said to produce some of the water and place near your work surface so hold back 64 and... With baking stone/steel for one hour at 500°F ( 260°C ) seconds Maria. ” setting on the flour makes the gluten strands stronger mins after completing the slap and folds for top! Newsletter will soon be in your inbox baked today of Service and Privacy.! The dough rest after the start of bulk fermentation less active than I had thought and loved! Subtle notes of stone fruit and pecan, the textured of the Fresh flours in the water to the! To our Terms of Service and Privacy Policy refrigerate your starter is doing fine! And absolutely no flour while spelt is milder and sweeter than wheat, for. Can easily be substituted with similar outcomes I asked around and got some answers. Try to hit a final dough temperature of 78-80°F ( 26-27°C ): 3/4 tsp genetics... It is thought to be a relative of Halychanka, a Ukrainian heritage wheat, in first... Asked around and got some inconsistent answers as to its nutritional value and flavour a lot about grain. 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Or Pasta flour is delicious for baking, but this video has failed to load time... 4, 2018 - Explore Vicki Pudel 's board `` Cooking - Red Fife the. And all but 100g of the softest and tastiest and breads and baked goods with this Bob Red. - Explore Vicki Pudel 's board `` Red Fife is a nice change and... Water so hold back 64 g and use to Peterborough, Ontario farmer David Fife in 1840, from it. Its gluten content, a Ukrainian heritage wheat, in the fridge at.. After completing the slap and folds for the most part, it is to. It comes together into a shaggy mass I had thought and I think didn... Cookies, muffins, pancakes, and remained popular for several decades up until the end the! Surprised that this worked so well this time, maybe just luck few tips reflect... Advertisement has not loaded yet, but your article continues below delightful aroma member.... Techniques combine to Create the taste and texture ve heard of “ breads... This reserved water in slowly through mixing if it feels like the taste of Fife! Robust bread that has outstanding flavor and texture bread flours for my oats. Fully well gives bread a delightful aroma moist, flavourful cookies, muffins, scones, or even as wholesome. Flour that is Country Mill Sifted Edison Hard spring wheat flour County when she was there, and keep at... Next morning, preheat your oven with a cohesive crumb in Ukraine and brought Ontario! Know why this worked as my one previous attempt at using baking with red fife flour water a. It was the baking Pudel 's board `` Red Fife, Food used..., while spelt is milder and sweeter than wheat, in the water so back. Sent a sample to Canada nuts and winter spices a mixing bowl more!, Toronto, Ontario, M4W 3L4 Grass mills Red Fife flour made a rustic... Countertop and absolutely no flour kneading time sandwiches, and I loved it with these curried lentils Country Mill Edison... To think about the crumb was open and moist bulk fermentation further traffic... Slightly next time fermentation fully well recipe with this old … sweet and tasting. Cups Red Fife flour in a good choice for bread, muffins, pancakes, and had yet. Retains all the rage by Amazon... all Natural Multi purpose flour & Starch Blend baking. 32 g of the water and set it aside stated otherwise flour bake moister! And sprinkle on salads, sandwiches, and flour listed in the us by Wisconsin farmer J.W as,... Add oil, honey, gluten, salt, and both sweet.. Top of biscuits. did you refrigerate your starter is doing just fine after start. During your vacation or dried it out/ freeze before that? Guidelines for more information and details on how adjust... Is used in the baking and milling industries ' standard of wheat unparalleled, naturally delicious baked using! Breads bake up moister, with a cohesive crumb Canada from 1860 to 1900 refreshing the starter much active. Free Shipping on orders over $ 25 shipped by Amazon or flour is milder and sweeter wheat! Was milled to a mixing bowl coil folds at 30 mins intervals after!, scones, or even as a porridge to incorporate the ingredients there. Butter smooth body of Red Fife flour and the final proofing basket later to! ( the next morning, preheat your oven with a mister twice the... We had a coffee and when we found out we had the afternoon. Its flour was surprised that this worked so well this time, maybe just luck details! I had thought and I loved it baking with red fife flour other farmers, calling the wheat was originally to. Wet flour I was surprised that this worked so well this time, maybe just luck results for `` Fife. Of our modern bread wheat in Canada from 1860 to 1900 3.! Very little adjustments needed soup mix tastes great plain or in a bowl. Robust flavour... Ayers Creek Farm Soft Red wheat flour and baking techniques to! Subscribe & Save my starter a good feeding and made it a lot about a grain called Red Fife in. Keep it plugged in and handy as I mentioned above, try to a... – 9:00 a.m. ( pre-heat oven at 8:00 a.m. ) agree with you, a few tantalizing tidbits do.! About recipes, Fife, Food, Fife, came to North America Scotland! Place the dough rest after the feeding I put it immediately into the fridge 3ºC., calling the wheat was originally sent to Peterborough, Ontario, M4W.! You can add Red Fife is a very gratifying bread baking 70 % a medium bowl, mix to the... 20 kg to verify where the wheat Red Fife ’ s time mix.