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. 2 tsp salt Gently scrape out your dough from the bulk container onto your dry counter. Holding back 20% of water. But once the century turned, so did Red Fife’s popularity. I have adjusted some of the timing and added a few tips to reflect my experience baking these loaves. Although it was a relatively healthy choice and was certainly easy, it still had some preservatives and stabilizers. Diastatic Malt 2.66 g … I have to venture to country markets or find them by chance at a local store, as I did this weekend. **You will need a dutch oven to do this recipe. Mennonite organic and traditional farming yields superior produce! 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. Chickpeas + Chick pea Flour + Whole Chickpeas. Total water in dough before adding levain 405 g (85% hydration) - Use 324 g for autolyze. Bake for 20 minutes. Turn the bread … 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. I had miss read the recipe and didn’t account for one of the rises. Red fife was the first heritage wheat to be added to the … Required fields are marked *. You may need all of the remaining water or … You want the dough to be rubbery and stiff but a little on the wet side. Because Red Fife has a high gluten content (13% protein), it can be used by itself or … Do it again on the other side, and again two more times. + Whole Wheat + White Sonora Berries. Its name is derived from the original red colour of the wheat kernel and David's family name. 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. What I am saddened about, is the scarcity in finding red fife wheat in local markets so that I can make this regularly myself. From 1860-1900, Red Fife enjoyed its heyday as the nation’s wheat of choice. Heritage Red Fife Wheat - The revival of Red Fife in the Canadian food scene is helping bring variety and farmer identification to food crops. I recommend using red fife wheat, primarily because I’ve only tested it with that particular variety. 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. Strong White Flour 378 g 71%. I would melt the coconut oil though. 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. 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. We were also amazed at how much money you can save by making it yourself. So that’s two more entries for our household. Bread made … Adam T 2008 December 21. 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. It was excellent, and I highly recommend trying it out! Specialty stores, fortunately, are starting to carry red fife and so it is easier to obtain. Red fife, compared to whole wheat, has an incredible complex taste. The bread looks amazing! It is malty, nutty and the crust on the bread is sweet and buttery. This is the recipe that I have come up with to make our Red Fife Bread we have been selling in our Bakery. Do you think I could substitute coconut oil for the butter to make it vegan? This bread is truly amazing. Add the bubbly yeast water and most of the remaining up of water to the flour and mix. Although it is the foundation of many modern hybrid wheat varieties this wheat has itself not undergone the hybridization of modern wheats. 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. Now I’m commenting. Eventually, Red Fife was replaced with new strains of wheat that were more pest … 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. ( Log Out /  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. To gain the benefits of red fife flour, most people use it as the ingredients of making some breads. Red Fife is a heritage bread wheat that was first grown in Ontario by David Fife and his family in 1842. I’ll try and see if I can find it. It would be worth a try. Like most families, one of our staples is bread. Red fife is a heritage variety of wheat that was the Canadian baking standard of wheat from 1860 to 1900. 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. Let … Red Fife makes a robust bread that has outstanding flavor and texture. 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 put it on FB and it’s pinned. In large mixing bowl combine water, honey, and yeast. 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. 40 g whole wheat flour Autolyze 3 hours. Notify me of follow-up comments by email. We do not want a wet soggy dough. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. 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. Dust the entire ball of dough with a good layer of flour, and place in to proofing basket or plate. This is important for making a good crust on the dough**. It looked to be glowing next to the whole wheat and white ones, and I was genuinely intrigued to try it. 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. Preferably not ceramic so it doesn’t crack from the high heat. That’s three for me, and maybe I’ll needle the hubs into posting as well. Artisan bakers who are now using Red Fife making their own signature baked goods using its flour. Red Fife Heritage Wheat Bread. 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. My organic red fife wheat is from Howick Community Farmers. 8 Cups Red Fife Wheat Flour. Farro + Farro Berries + Farro Flour. 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. Shaping it into 2 loaves and place each loaf in a greased loaf plan. 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. Fill a bowl with a little water and place near your work surface. It looks delicious! Looks so awesome! 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. Each side needs to be pulled and folded over once, Starting from 1 corner, fold dough. Red fife wheat is an incredible Canadian heritage wheat. Starting from 1 corner, fold dough. Definitely pick up some Camas County Mill flour too! The original recipe was by Christina Jessie. It is malty, nutty and the crust on the bread is sweet and buttery. In large mixing bowl combine water, honey, and yeast. 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. Sprinkle 1 cup of the remaining flour on a clean surface knead for 8 to 10 minutes till dough is smooth and elastic. Hayden Flour Mills. Yello w Corn + Polenta + Grits + Cornmeal + Cornflour. Start making bread at home as well to red Fife wheat Berries – lb. Wheat is from Howick Community Farmers will win some flour, make the bread, and place loaf. Delicious, moist, dense, fine, and I was genuinely intrigued try... 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