This makes it an ideal bread making flour and it's the reason Red Fife was originally developed and remains popular today. Add the bubbly yeast water and most of the remaining up of water to the flour and mix. Our flour comes from heritage Red Fife wheat, a hard spring wheat, high in protein (gluten) and lower in starch. Reserve about ¼ cup of the water and dissolve the salt into it and set aside. 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… Red Fife and Glenn Boule. Let the Round rise for about an hour to an hour and a half till doubled. Rustic Red Fife Whole Grain Bread This recipe is not for the faint of heart but rather the die-hard Artisan baker. Red Fife, named after David Fife, came to North America from Scotland in 1842. With the flat paddle blend all together then turn you mixer up to 5 or 6 and beat sponge for two minutes. Cover bowl with a plate and leave it on the counter to ferment overnight, approximately 8-12 hours. Whole Einkorn flour 53 g 10%. Wait until the flour form a shaggy and mild dough. When ready to bake: Slash the loaves down the middle and place in oven. https://heartbeetkitchen.com/red-fife-flour-sourdough-bread I’ve used half white flour and half Red Fife and I’ve used 100% Red Fife. It produces light and tender breads. What to make with it: Cookies, cakes, banana bread… Then, knead for 8 mins at 5 or 4 for 8 mins. Some recipes use a steam tray during the initial baking to ensure moist loaf. Your email address will not be published. Blend the Ginger and Diastatic Malt to the Flour. Before use let thaw at room temperature 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. Let sit for 5 mins covered with a damp towel. Then add reserved salted water and stir in with a low setting. Let sit for 5 mins covered with a damp towel. Then bake at 375F for 5-10 minutes (You can mist the crust This method is recommended for all whole grain breads to achieve “the full potential of flavor trapped in whole grain.” Sprouted Wheat Bread Review — Columbia County Bread and Granola, On the Road to the 2015 Kneading Conference in Maine, St. Lucia Saffron Buns | Lussekatter #BBB, Einkorn Potato Focaccine Make Great Snacking Bread. 1 ½ tsp of salt. hulled pumpkin seeds 2 … salt 2 Tbsp. ½ tsp of active dry yeast. Sweet and nutty tasting, this heritage grain has a reddish hue and gives millet or quinoa 2 Tbsp. Mix the red fife flour and the salt in a small bowl Pour in the water and stir the ingredients with the fingertips or a wooden spoon. Strong White Flour 378 g … Red Fife Flour. Place loaves on a cooling rack and baste the tops with butter. 2 ¼ cup of warm water. This is a real Canadian Heritage Wheat. To make the Sponge, dissolve honey in warm side of Room Temp water in a mixer bowl. Note that if you make it entirely from Red Fife, it will be a fairly dense whole wheat bread. Recently I came across a bin of Red Fife flour at our local Bulk Store. Old Stone Mill Recipes (please … Stickiness notwithstanding, Red Fife is a bread flour and this is Do this three times, after the last time lower the temperature to 350° F and bake for 45-50 minutes. bread machine yeast 2 Tbsp. Turn the dough out and carefully make into a round. This Red Fife Wheat-Flavoured Bread is delicious and hearty; yet it makes the most delightful sandwich bread. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. https://www.theperfectloaf.com/spelt-rye-and-whole-wheat-sourdough-bread Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. www.thefreshloaf.com/node/62620/spelt-red-fife-and-rye-sourdough You can also download a PDF with all the recipes: Store your flour in a cool dry place - Old Stone Mill Flour does not contain any preservatives, Use flour that has been aged at least 1 week, Use fresh (non-expired) yeast (instant dry yeast is recommended), Ideal room temperature for dough rising is 27°C (81°F). Total water in dough before adding levain 405 g (85% hydration) - Use 324 g for autolyze. Ingredients: flour, water and sea salt × Red fife sourdough bread pairs well with almost anything, and I loved it with these curried lentils. for 1-2 hours. After 45 mins, add the blended dry ingredients and the Lard to the Sponge. Be sure to take it out at the recommended time to ensure a nice crust. Although this wheat is the foundation of many modern hybrid wheat varieties, our Red Fife remains unaltered from its original pre-industrial character. Let the loaves cool for two hours before storing. Combine the two ingredients and leave covered in your favorite starter container overnight (up to 12 hours). I have a stock of organic whole red fife flour purchased from a local farm several months ago. With the dough hook, mix the dough together and when all is incorporated let the dough sit quiet for 10-20 mins to autolyze. 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. It is delicious and hearty and yet makes the most delightful sandwich bread. May 16, 2020 - Red fife wheat is very flavorful, with a slight cinnamon sweetness and hint of anise. The taste of Red Fife is more complex than common Hard Red Wheats and the breads bake up moister, with a cohesive crumb. fancy molasses 1 tsp. When it comes to whole grain breads I choose Red Fife. Flatten each ball out and form into Sandwich style loaves and place in regular bread pans cover and let rise for one hour. Continue this feeding daily until you have enough … 40 g whole wheat flour Autolyze 3 hours. This whole grain flour is renowned for it’s baking quality. Designed by GaliDesigns. It was first brought to Canada and grown in Nova Scotia in 1842. Because Red Fife has a high gluten content (13% protein), it can be used by itself or … https://thesimpleabode.wordpress.com/.../15/easy-overnight-red-fife-bread Blend yeast and flour together and add all at once to water into the mixer bowl. All-purpose Flour. https://www.breadexperience.com/red-fife-wheat-flavoured-bread For immediate consumption (within 24 hours), store the bread at room temperature in a Holding back 20% of water. 1 cup water 2 tsp. Especially suited to bread, it has a high gluten … Meanwhile, sift the flour into a bowl. https://flourist.com/products/organic-sifted-red-fife-wheat-flour Whole White Spring Wheat 53 g 10%. https://onedegreeorganics.com/products/organic-sprouted-red-fife-flour-us Then cover and let stand for 45 mins. With a spray bottle spray the loaves every 30 seconds. To eat later, freeze the bread in a plastic freezer bag. Worth the trip to a Bulk Barn or a health food store. While the dough rises, Place a baking stone in the middle rack of the oven and turn oven on to 425° F. When it's time to form loaves, cut the dough in half and gently make two balls. unsalted butter, softened 2 cups organic red fife flour 1-1/2 cups whole wheat bread flour 1-3/4 tsp. ½ cup of any multi-grain mix. sunflower seeds 2 Tbsp. before baking to prevent crust from crumbling). It involves time and commitment but the results are well worth the effort. paper bag (do not store in a fridge or in a plastic bag). It is thought to be a relative of Halychanka, a Ukrainian Heritage wheat, prized for its rich flavors and excellent baking qualities.. 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. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. About this grain: Red Fife is a Canadian heritage wheat that showcases a rich and nutty depth of flavour. Then cut in half and gently make two balls. 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