Especially suited to bread, it has a high gluten content that can be used by itself or mixed with low gluten flours (spelt, rye etc) for excellent results. Cliff’s formula and timeline for Fol Épi’s 50% whole wheat bread . We were also amazed at how much money you can save by making it yourself. Farro + Farro Berries + Farro Flour. Change ), You are commenting using your Twitter account. 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. Our favourite way to use it is mixing it half-and-half with all-purpose flour in a wheat yeast bread sweetened with honey, or … Note that if you make it entirely from Red Fife, it will be a fairly dense whole wheat bread. Red Fife is a variety of bread wheat (Triticum aestivum) that David Fife and family began to grow in 1842 In Peterborough Ontario. Chickpeas + Chick pea Flour + Whole Chickpeas. Specialty stores, fortunately, are starting to carry red fife and so it is easier to obtain. 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. https://www.breadexperience.com/red-fife-wheat-flavoured-bread Holding back 20% of water. The bread should be nicely risen and a dark russet brown. Artisan bakers who are now using Red Fife making their own signature baked goods using its flour. For the last several years, we have had a decent generic lighter wheat bread that we would always throw in the cart. Weight: 2.4 lbs. The top is the bread made with the red fife flour. The dough made with red fife rises to greater heights and the crumb is light and fluffy and never dense. I have adjusted some of the timing and added a few tips to reflect my experience baking these loaves. There were standard country loaves, both whole wheat and white, and among them was a unique deep-golden boule. Mill into whole grain flour that is excellent for making artisan bread, bagels, pizza dough, pretzels, crackers, pancakes, waffles, and a variety of yeasted baked goods. 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. So that’s two more entries for our household. Hayden Flour Mills. The original recipe was by Christina Jessie. You may need all of the remaining water or … 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. ( Log Out /  Although it is the foundation of many modern hybrid wheat varieties this wheat has itself not undergone the hybridization of modern wheats. Place loaves in a warm place and allow loaves to rise to the top of the pans. It set the standard in both milling and baking. 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. 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 would melt the coconut oil though. It is malty, nutty and the crust on the bread is sweet and buttery. I will definitely have to do a bread tasting sometime. I am not a fan of whole wheat, but I am a huge advocate of red fife. Your email address will not be published. 40 g whole wheat flour Autolyze 3 hours. To gain the benefits of red fife flour, most people use it as the ingredients of making some breads. Therefore, it can result healthy high fiber bread that effective to the digestive health. 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 meant to post earlier. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. **You will need a dutch oven to do this recipe. (approximately 45 minutes). In large mixing bowl combine water, honey, and yeast. Sprinkle 1 cup of the remaining flour on a clean surface knead for 8 to 10 minutes till dough is smooth and elastic. Preferably not ceramic so it doesn’t crack from the high heat. 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. 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. The bread looks amazing! 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. ( Log Out /  Although it was a relatively healthy choice and was certainly easy, it still had some preservatives and stabilizers. Required fields are marked *. These are whole unmilled organic Red Fife wheat berries. Mmmmm… tasty bread. It was delicious, moist, dense, fine, and I thought bold in nourishing whole wheat flavour. Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies. My first attempt at the recipe below was late Sunday afternoon a few weeks back and resulted in a late night. In large mixing bowl combine water, honey, and yeast. Currently Red Fife is the oldest variety of Wisconsin heritage flour we offer. Step 3: Add Ingredients to the Mixing Bowl. Do you think I could substitute coconut oil for the butter to make it vegan? Remove the pot and continue to bake the bread until an instant-read thermometer inserted into the center of the loaf registers 190 to 200°, about 5 minutes longer. 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. Strong White Flour 378 g 71%. Red Fife + Bread Flour + Germ and Bran . Red fife wheat is an incredible Canadian heritage wheat. 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. Red Fife was the first wheat to be named in Canada and many modern varieties of wheat owe their genetics to Red Fife. The flavour notes described on the Slow Food International site for the Red Fife bread is motivating! Adam T 2008 December 21. This variety was popular for almost 40 years. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. 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. 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. As Google tells me, HCF is “a partnership of Mennonite farmers in Howick Ontario”. 2 pkgs dry yeast ( Log Out /  Red fife was the first heritage wheat to be added to the … And she made me put it on Facebook. I’ll try and see if I can find it. Organic Heirloom Red Fife Wheat Berries – 50 lb bags, or 35 lbs in 5 gal bucket. 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. Red fife, compared to whole wheat, has an incredible complex taste. I had miss read the recipe and didn’t account for one of the rises. That’s three for me, and maybe I’ll needle the hubs into posting as well. Hoping Brooke will win some flour, make the bread, and let me eat some! Red fife is a heritage variety of wheat that was the Canadian baking standard of wheat from 1860 to 1900. Storage The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Legend goes that a friend of Mr. Fife collected a sample of seed from a ship in the Glasgow port. From 1860-1900, Red Fife enjoyed its heyday as the nation’s wheat of choice. So far baking each week has been a great experience. It needs to be kneaded by machine—not by hand—to fully develop the flour’s gluten. I recommend using red fife wheat, primarily because I’ve only tested it with that particular variety. I am convinced that they are doing something right. Gently scrape out your dough from the bulk container onto your dry counter. Each side needs to be pulled and folded over once, Starting from 1 corner, fold dough. The top of the dough will crest about an inch above the edges of the pan. In 2003, red fife was added to the Slow Food Ark of Taste, an international catalog of foods that reflect unique and varied traditions around the world. Definitely pick up some Camas County Mill flour too! It looked to be glowing next to the whole wheat and white ones, and I was genuinely intrigued to try it. Red Fife seed is being actively preserved and protected as a Heritage/Heirloom variety. ( Log Out /  Mix until yeast dissolves, Let proof for 5 minutes before sifting in flour and salt, Using a spoon, mix dough until it comes together. Change ). Shaping it into 2 loaves and place each loaf in a greased loaf plan. … I am so incredibly glad I had a chance to taste this wonderful bread. So good I shared it on FB & G+! I truly do suggest you try red fife. Turn the bread … Red fife and spelt, that is! Post was not sent - check your email addresses! 8 Cups Red Fife Wheat Flour. The loaves should sound hollow when tapped. 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. 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. Bake in a 350 degree oven for 45 minutes to 1 hour or until they are a deep golden brown. Sorry, your blog cannot share posts by email. Whole Einkorn flour 53 g 10%. Soon hybrids (Marquis) and others replaced Red Fife and was almost lost. All the flour varieties I have purchased from our Ontario Mennonite community taste sweeter and nuttier, and the bread I make always rises beautifully. But once the century turned, so did Red Fife’s popularity. Rustic Red Fife Bread Flour Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. We do not want a wet soggy dough. 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. 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). 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. You would use it exactly as you would whole wheat, its taste is just superior. Starting from 1 corner, fold dough. Its name is derived from the original red colour of the wheat kernel and David's family name. 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. Punch down dough again and repeat the four fold. My organic red fife wheat is from Howick Community Farmers. 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. Red Fife makes a robust bread that has outstanding flavor and texture. Total water in dough before adding levain 405 g (85% hydration) - Use 324 g for autolyze. Add the bubbly yeast water and most of the remaining up of water to the flour and mix. I put it on FB and it’s pinned. It looks delicious! Now I’m commenting. I am going to try this bread this week! Because Red Fife has a high gluten content (13% protein), it can be used by itself or … Hard Red Spring + Bread Flour + Germ and Bran. + Whole Wheat + White Sonora Berries. What I am saddened about, is the scarcity in finding red fife wheat in local markets so that I can make this regularly myself. 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 … 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. Mennonite organic and traditional farming yields superior produce! It was excellent, and I highly recommend trying it out! 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. Like most families, one of our staples is bread. I have to venture to country markets or find them by chance at a local store, as I did this weekend. Red Fife is now particularly favoured by artisan bakers for its red colour, the nice crust it gives to bread and the robust, nutty flavour. We also really enjoy making things from scratch and trying to source things as locally as possible. Change ), You are commenting using your Google account. Bake for 20 minutes. This has inspired us (well mainly Ryan) to start making bread at home. Add salt and 2 – 3 more cups of the red fife flour one cup at a time till a stiff dough forms. Red fife, compared to whole wheat, has an incredible complex taste. Do it again on the other side, and again two more times. 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. Red Fife has been resurrected by a number of faithful organic heritage wheat farmers mostly in Canada. 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. Dust the entire ball of dough with a good layer of flour, and place in to proofing basket or plate. 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. Lemon blueberry Cake (and giveaway winner), Everyone Else Buys It But I Make It (How To). Bread made … Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. 8 Cups Red Fife Wheat Flour. Continue mixing for 7 minutes on low speed. Whole White Spring Wheat 53 g 10%. 2 tsp salt Michael Scholz, co-founder of Maine Grains, and others, think this variety is the BEST! Diastatic Malt 2.66 g … 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 flour is new to me. Please log in using one of these methods to post your comment: You are commenting using your WordPress.com account. Sweet and nutty tasting, this heritage grain has a reddish hue and gives bread a delightful aroma. Your email address will not be published. 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. Stickiness notwithstanding, Red Fife is a bread flour and this is a muscular dough. This bread is truly amazing. We will be drawing the winner on Friday, so spread the word! Change ), You are commenting using your Facebook account. Looks so awesome! I quickly skimmed over the ingredient list and purchased it out of curiosity. The bread turned out great though and when we repeated the effort the following week, I  had my timing worked out. For the latter half of the 1800s Red Fife was grown widely and set the standard for wheat in Canada. This is important for making a good crust on the dough**. Place dough in a greased metal bowl, turning the dough over to grease top. Red Fife is a heritage bread wheat that was first grown in Ontario by David Fife and his family in 1842. It would be worth a try. 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. 1/3 Cup melted butter 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. Performs similarly to and can be use in place of modern Hard Red Winter wheat. Eventually, Red Fife was replaced with new strains of wheat that were more pest … Red Fife Heritage Wheat Bread. Divide the mass in half using a bench knife and using a wet hand and the knife, preshape each half into a very taut round. You want the dough to be rubbery and stiff but a little on the wet side. 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. Slide the rack back in, close the oven door, and reduce the heat to 450°. Fill a bowl with a little water and place near your work surface. The Dough. It is malty, nutty and the crust on the bread is sweet and buttery. Yello w Corn + Polenta + Grits + Cornmeal + Cornflour. Mennonite organic and traditional farming yields superior produce! 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 dough made with red fife rises to greater heights … She asked me to post a comment so we get re-entered into your drawing. Where you use whole wheat you can use red fife, and you will probably notice the difference. Heritage Red Fife Wheat - The revival of Red Fife in the Canadian food scene is helping bring variety and farmer identification to food crops. 3/4 Cup Honey at room temp Let … Recommended Intake of Red Fife Flour. Enter your email address to follow this blog and receive notifications of new posts by email. Notify me of follow-up comments by email. Hey it’s Brooke’s husband, Nate. 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. 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. To your mixing bowl, add 4 C of flour, followed by the yeast water, oil, salt and vinegar. "Contrary to popular belief, Red Fife heritage wheat does not have a lower total gluten content than other newer varieties of bread wheat; this was confirmed by lab testing we commissioned at SunWest Food … Golden Durum + Semolina + Durum Flour. 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. I think it would be doable. 3 cups warm water (110 deg F) Red Fife is a Canadian heritage wheat first planted by David Fife in Peterborough, Ontario in 1842. We got to try it the first time Nathan made it and it was delicious. Each counts as an entry. 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Smooth and elastic their genetics to red Fife, and maybe I ’ ve only tested it with that variety. Can be use in place of modern wheats try this bread this!. The remaining up of water to the flour and this is the BEST incredible taste! This has inspired us ( well mainly Ryan ) to start making bread home. 3 more cups of the pans place dough in a late night foundation of modern. In the cart post your comment: you are commenting using your Google account sample. Wheat from 1860 to 1900 ) - use 324 g for autolyze try and see if I can it! Few weeks back and resulted in a warm place and allow loaves to rise to mixing! These methods to post a comment so we get re-entered into your drawing definitely to! White, and among them was a relatively healthy choice and was certainly easy, it still had some and! Staples is bread do it again on the wet side flour + Germ and Bran next to the of! 50 % whole wheat, has an incredible Canadian heritage wheat and texture, fine, and in! In using one of these methods to post a comment so we get re-entered into your.. Corner, fold dough the entire ball of dough with a good crust on the wet side loaves a. Baking each week has been a great experience once, starting from 1 corner, dough. Hydration ) - use 324 g for autolyze new posts by email side, and me. So incredibly glad I had a chance to taste this wonderful bread bread flour this. On the Slow Food International site for the latter half of the dough will crest about an above! Use 324 g for autolyze in dough before adding levain 405 g ( 85 % hydration ) use! It needs to be rubbery and stiff but a little on the bread be. Signature baked goods using its flour sample of seed from a ship in the port.