It was first brought to Canada and grown in Nova Scotia in 1842. Turn the dough out and carefully make into a round. Let sit for 5 mins covered with a damp towel. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. https://heartbeetkitchen.com/red-fife-flour-sourdough-bread Designed by GaliDesigns. Especially suited to bread, it has a high gluten … When ready to bake: Slash the loaves down the middle and place in oven. This is a real Canadian Heritage Wheat. When it comes to whole grain breads I choose Red Fife. sunflower seeds 2 Tbsp. Red Fife and Glenn Boule. Note that if you make it entirely from Red Fife, it will be a fairly dense whole wheat bread. Although this wheat is the foundation of many modern hybrid wheat varieties, our Red Fife remains unaltered from its original pre-industrial character. paper bag (do not store in a fridge or in a plastic bag). 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. Strong White Flour 378 g … It produces light and tender breads. Your email address will not be published. liquid honey 2 tsp. salt 2 Tbsp. Red fife sourdough bread pairs well with almost anything, and I loved it with these curried lentils. Our flour comes from heritage Red Fife wheat, a hard spring wheat, high in protein (gluten) and lower in starch. before baking to prevent crust from crumbling). ½ cup of any multi-grain mix. May 16, 2020 - Red fife wheat is very flavorful, with a slight cinnamon sweetness and hint of anise. 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. https://www.breadexperience.com/red-fife-wheat-flavoured-bread This makes it an ideal bread making flour and it's the reason Red Fife was originally developed and remains popular today. Place loaves on a cooling rack and baste the tops with butter. https://www.theperfectloaf.com/spelt-rye-and-whole-wheat-sourdough-bread Reserve about ¼ cup of the water and dissolve the salt into it and set aside. Recently I came across a bin of Red Fife flour at our local Bulk Store. For immediate consumption (within 24 hours), store the bread at room temperature in a With the flat paddle blend all together then turn you mixer up to 5 or 6 and beat sponge for two minutes. 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… fancy molasses 1 tsp. I’ve used half white flour and half Red Fife and I’ve used 100% Red Fife. Red Fife, named after David Fife, came to North America from Scotland in 1842. https://flourist.com/products/organic-sifted-red-fife-wheat-flour After 45 mins, add the blended dry ingredients and the Lard to the Sponge. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. hulled pumpkin seeds 2 … Then, knead for 8 mins at 5 or 4 for 8 mins. 1 ½ tsp of salt. All-purpose Flour. Some recipes use a steam tray during the initial baking to ensure moist loaf. for 1-2 hours. Because Red Fife has a high gluten content (13% protein), it can be used by itself or … I added ½ cup mainly for the gluten aspect. Blend yeast and flour together and add all at once to water into the mixer bowl. Be sure to take it out at the recommended time to ensure a nice crust. 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