What to … Our Sonora wheat variety has a golden color and a very mild flavor. The black color of the buckwheat is passed along through our whole grain milling process and will inform all baked goods with the same dark color and earthy flavor. It keeps well for 10 or more days if wrapped in heavy paper, linen or aluminum foil. Red Fife and Glenn Boule. The resulting loaf is marvelously soft and makes excellent breakfast toast. My friend used it for pie crust and said it was great! The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. We produce a light colored loaf with a crusty exterior and a creamy crumb with flavors of corn, summer days and sour dough. This is the darkest of our wheat varieties and makes great bread. Fineness / granulometry is a consequence of this grade and not the definition. Fat 65g. Ingredients: flour, water and sea salt × Our Sonora wheat variety has a golden color and a very mild flavor. Some growers claim there is a gliadin content (a protein that causes intolerance) of 35% as over against that of 80 % in more modern strains. Equivalent : T150. This bread makes excellent sandwiches. Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Red Fife is a Canadian heritage wheat first planted by David Fife in Peterborough, Ontario in 1842. Our buckwheat flour is whole milled and very dark and flavorful. We blend our Red Fife and Glenn wheat varieties to create dark, flavorful bread with a crusty exterior and an even crumb, tastes of hazelnut, earthy, fall leaves kind of flavor. How does this food fit into your daily goals? The resulting whole grain flour is mixed with water, rolled into sheets of pasta, cut into fine spaghetti and dried. It is perfect for bread, percentage of the proteins included. 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. Typical whole wheat flour is milled from hard red wheat, while the Hard White Whole Wheat Flour is milled from hard white wheat. You don't have to dilute Red Five flour with anything, simply kneading it a bit longer in the mixer will do the job. Medium strong would have falling number around 200 sec, that is what Chad Robertson uses for his bread. You can add red fife flour to your cupboards to elevate your baked goods and other dishes to a whole new level. The cellophane bags we use to package our Roan Mills pasta are 100% biodegradable and can be included in your compost bin with yard and kitchen scraps. This unbleached AP flour has a protein content of 10-12%. We add fresh, organic rosemary to our dough and love this bread in both sweet and savory pairings. Log Food. We find that is still excellent for pancakes, muffins, and quick breads too. We blend our Red Fife and Glenn wheat varieties to create dark, flavorful bread with a crusty exterior and an even crumb, tastes of hazelnut, earthy, fall leaves kind of flavor. FYI, I'm not kneading, just stretching and folding. This versatile flour works well for Bread, pie crust, pancakes and waffles. An excellent bread flour with a pale cream colored wheat berry. Mix for five minutes. We mill our flour every day to insure that all of the flavor and vitality is captured in everything we make. The bright yellow color and pronounced corn flavor attest to its freshness. When we increase the water, add a measure of fine California olive oil and a scattering of organic, dried herbs we have a savory bite that can be eaten as is or used for sandwiches. Made from our Sonora wheat flour and water, this golden colored pasta has a wonderful flavor that pairs well with classic sauces. About this grain: Red Fife is a Canadian heritage wheat that showcases a rich and nutty depth of flavour. In Italy 00, 0, 1 and 2 are designations of ash. Our whole flour contains all parts of the wheat – bran, germ and endosperm. Our Glenn wheat flour produces excellent bread with a dark color, pronounced wheat flavor and an open crumb. A secret from Lombardy, Italy that we make from our buckwheat and durum flours. High gluten means more strength. Red Fife wheat was the first wheat grown in Canada. Mix for 1 more minute. 330 / 2,000 cal left. This flour is ideal for creating moist, flavourful cookies, muffins, pancakes, and both sweet loaves. It averages about 11.3% protein. Our blend of Sonora and Durum flour produce a baguette with a crisp, golden crust and a creamy, open crumb. Hard Red Spring + Bread Flour + Germ and Bran. But feel free to experiment. With a protein content of around 14%, this is perfect for a fresh rustic loaf. Chronicling the Red Fife phenomenon, the Post’s Jennifer Sygo writes: “Red Fife is typically prepared as a stone-milled whole wheat, which means that not only retains the nutritionally mediocre endosperm that is found in refined grains, but also the bran and germ, the parts of the wheat where much of the fibre, B vitamins, minerals, and phytochemicals — plant-based compounds that … Make pasta, flatbreads or blend with other wheat to create golden breads with excellent flavor. Ingredients: flour, water, sea salt, olive oil and organic herbs. Nothing is removed. You still can use this flour for your breads including Tartine bread or any other bread from Chad Robertson's collection, just knead by bread machine or in the mixer to develop it well. Eating whole grains is linked to good health and longevity. Daily Goals. It has a similar flavor profile to Red Fife, but milder, and makes a stronger dough. The crust is crisp and the flavor is wheat forward with a natural toasted quality. This site is powered by Drupal. Content posted by community members is their own. Some interesting observations about lievito madre. Chickpeas + Chick pea Flour + Whole Chickpeas. This versatile flour works well for pie crust, pancakes and waffles. Red Fife Wheat’s origin is unknown, but it is believed that Mennonite farmers in Poland grew the wheat that was shipped to David Fife of Canada. *** Now available in... Tang Zhong, Ricotta, Scalded Multigrain with and without, Cranberries & Pecans. Red Fife is a Canadian heritage wheat variety that was first grown in 1842 by David Fife in Peterborough, Ontario from seeds brought from the Ukraine. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. The miller also says that its Flavor profile: strongest wheat profile of all our offerings. In large mixing bowl combine water, honey, and yeast. Product Features: Organic whole grain flour. Red Fife is a heritage grain that has been said to be Canada’s oldest wheat variety. Our Sonora wheat variety has a golden color and a very mild flavor. Strength has to do with the quality of flour proteins, not quantity. Use this flour to create artisan breads, bagels, flatbreads, pizza dough, or pretzels. Our fresh milled, whole grain Sonora flour makes these scones tender and delicious. Boil in salted water for just 5 minutes and serve it forth with your favorite sauce. Protein content: 13.5%. They list the protein percentage as 10.15, which I think is on the low side. I am using a Tartine recipe that calls for "medium strong bread flour" which Robertson defines as 11-12%. Non-GMO. 8 Cups Red Fife Wheat Flour. ... Peanut or its derivatives: Peanut pieces, protein, oil, butter, flour, and mandelona nuts (an almond flavoured … The large mass of fermenting bread dough allows certain flavors to develop that are not otherwise expressed. A staple food in kitchens around the world grains will take the form of savory pilaf, herbaceous salad, hearty soup, deep fried snack, sweet pudding or simply a steaming bowl of plain comfort. An ancient variety with high protein content and a sweet meadow fragrance. Because Red Fife has a high gluten content (13% protein), it can be used by itself or mixed with low gluten flours … Anita's Organic Mill - Stone Ground Red Fife Wheat Flour. Too new to try much but the first couple of loaves were wonderful. The flavor of the grain is what makes our pasta so delicious. With a lovely golden yellow color, these wheat berries contrast nicely with dark leafy greens and herbs. The crust is crisp and the flavor is wheat forward with a natural toasted quality. Nice post and thanks for the shout-out for our company, Sunrise Flour Mill. Either could be strong or medium strong or weak flour. I'm sure there's some recipe in this forum for that kind of flour. Roan Mills blends the heritage Red Fife wheat with the landrace Sonora wheat to create a versatile blended flour with excellent baking qualities. + 2 lb box 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 … The large mass of fermenting bread dough allows certain flavors to develop that are not otherwise expressed. Or should I just make it easier on myself and use white bread flour for the "medium strong." From 1860-1900, Red Fife enjoyed its heyday as the nation’s wheat of choice. Named after David Fife, the seed came from Scotland in 1842 and is believed to be a relative of Halychanka Wheat (a Ukrainian Heritage wheat). We use whole organic oranges for flavor and use just a bit of organic sugar to create a sweet treat but not too sweet. Low protein wheat averages (5-10% protein) while high protein varieties consist of 10-14% protein. But an important nutrient point that this flour is gluten free. Wheat gluten’s insoluble proteins are gliadin and glutenin. This hard red wheat has excellent milling and baking properties. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. Flourist Sifted Red Fife Flour is milled from organically grown Red Fife wheat from Vonda, Saskatchewan. Site by Eric Theise, Roan Mills is serious about whole grain nutrition. Red Fife Whole Grain Flour Available in 3, 10 & 50 lb bags. Boil pasta in salted water for five minutes and serve. ***Important new flash! 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. Milled from Canadian grown Organic Red Fife Grain. Cake and pastry makers prefer soft flour, usually produced from spring wheat creates a more delicate and tender crumb. Thanks for any advice. This hard wheat has a higher protein content the our Bess soft wheat. The website of the miller states that its Falling number is 345 seconds, it's a strong flour, very strong. Could I make up for it by using a smaller proportion of that and a larger proportion of a whole wheat or high-extraction flour? Hayden Flour Mills. This flour is made from Organic Red Fife wheat, an ancient grain variety. 78 % 68g Carbs. Our whole grain durum flour is golden yellow and full flavored with high protein content. Nothing else. Flour was once prized for it purity / level of refinement and it was recognised that the centre part of the grain gave the best gluten quality. Hence the common European reason for measuring ash. Click here for an easy-to-make Artisan Bread recipe & video tutorial! Strength has to do with the quality of flour proteins, not quantity. Ingredients: Rye Flour, Red Fife Flour, water, sea salt. The warm yellow color of the wheat berries is passed along through our whole grain milling process and will inform all baked goods with the same lovely golden color. Continue mixing for 7 … Either could be strong or medium strong or weak flour. Our whole Emmer flour is a toasty brown color and full flavored with high protein content. 17 % 15g Protein. Our Glenn wheat flour produces excellent bread with a dark color, pronounced wheat flavor and an open crumb. In your stand mixer, combine another 3 1/2 cups Red Fife flour, 1/4 teaspoon yeast, and 1-1/2 cups of filtered water plus 2 tablespoons of vinegar. Our Artisan Bread Flour blends two heritage hard winter wheat varieties, Hard Red Spring and Red Fife. Milled from: RED FIFE, an Heirloom Hard Red Winter Wheat Protein: 13% Extraction Rate: 100% Great to use in: Your favorite yeast or sourdough recipes, as well as in muffins and cookies. This makes it especially ideal for yeast doughs, where the high protein content will help to develop a good gluten structure and create a satisfying texture in the final product! In Wisconsin, Turkey Red grows with a lower protein content (around 11.5%) and home bakers may have trouble initially making a light loaf with all Turkey flour. The unique properties of Red Fife and its adaptation to the Canadian climate has made it the genetic parent to … We find this wheat to be richer and more falvorable than any modern wheat, and we prefer it's taste to other heritage wheats we have tried. I got some Type 00 Red Fife flour from Barton Springs Mill, and I'm not sure if I should use it for bread. 2 / 67g left. Sliced thin to make open face sandwiches this bread is nutritious and delicious. It keeps well for 10 or more days if wrapped in heavy paper, linen or aluminum foil. Bread flours range from 10% protein to about 13-14% protein. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. Non-GMO Project Verified. Make pasta, flatbreads or blend with other wheat to create brown breads with excellent flavor. Sodium 2,300g--/ 2,300g left. The dark brown color of the wheat berries is passed along through our whole grain milling process and the flour will bake up into a dark brown bread with strong wheat forward flavor. Ingredients: flour, water, sea salt and organic, fresh rosemary. Red Fife + Bread Flour + Germ and Bran . Farro + Farro Berries + Farro Flour. Our Red Fife is a uniquely Canadian heritage grain. #tastethedifference. Grains are versatile. This flour is not medium strong though, it is much stronger than that. Hard White Wheat Flour is a 100% whole grain whole wheat flour milled from a different version of wheat than conventional whole wheat flour. Our rye bread is the real deal rye bread that is popular in northern Europe but almost impossible to find in the states. A very old, landrace variety, this versatile flour works well for pie crust, pancakes and waffles. I see now that Robertson says 11-12% gluten, not protein. Nutritional Value of Red Fife Flour The flour have no specific nutrient value except that it is mostly contain calories, carbohydrates, protein, vitamins and minerals. Cooked in water until tender they can be served plain or fancy, hot or cold. Although this wheat is the foundation of many modern hybrid wheat varieties, our Red Fife remains unaltered from its original pre-industrial character. We produce a light colored loaf with a crusty exterior and a creamy crumb with flavors of corn, summer days and sour dough. The resulting loaf is marvelously soft and makes excellent breakfast toast. + Whole Wheat + White Sonora Berries. Stone ground whole wheat flour and grains, milled daily at Roan Mills Bakery are available in 2, 4 and 10 pound bags at the bakery OR at our Farmers' Markets on Wednesdays, Saturdays and Sundays. This is the critical reason why blood sugar results in high insulin, the cause of a vast number of diseases of civilization…heart disease, diabetes, cancer, obesity to name a few. Our 100% organic, California grown Emmer wheat is a superfood with 18% protein. By hand, kneading by hand... probably not,  it's way too strong, you won't be able to develop its gluten well by hand. Calorie Goal 1,670 cal. Since 1988 Nunweiler's Flour Company have been milling whole grain flour without separating the bran and germ from the original kernel. 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