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. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. This Red Fife Wheat-Flavoured Bread is delicious and hearty; yet it makes the most delightful sandwich bread. Sweet and nutty tasting, this heritage grain has a reddish hue and gives With the dough hook, mix the dough together and when all is incorporated let the dough sit quiet for 10-20 mins to autolyze. This makes it an ideal bread making flour and it's the reason Red Fife was originally developed and remains popular today. liquid honey 2 tsp. Then cut in half and gently make two balls. 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. 1 cup water 2 tsp. Holding back 20% of water. 1 ½ tsp of salt. www.thefreshloaf.com/node/62620/spelt-red-fife-and-rye-sourdough Total water in dough before adding levain 405 g (85% hydration) - Use 324 g for autolyze. Rustic Red Fife Whole Grain Bread This recipe is not for the faint of heart but rather the die-hard Artisan baker. Cover bowl with a plate and leave it on the counter to ferment overnight, approximately 8-12 hours. 2 ¼ cup of warm water. before baking to prevent crust from crumbling). https://onedegreeorganics.com/products/organic-sprouted-red-fife-flour-us I’ve used half white flour and half Red Fife and I’ve used 100% Red Fife. unsalted butter, softened 2 cups organic red fife flour 1-1/2 cups whole wheat bread flour 1-3/4 tsp. Ingredients: flour, water and sea salt × https://thesimpleabode.wordpress.com/.../15/easy-overnight-red-fife-bread Wait until the flour form a shaggy and mild dough. After 45 mins, add the blended dry ingredients and the Lard to the Sponge. Then, knead for 8 mins at 5 or 4 for 8 mins. Reserve about ¼ cup of the water and dissolve the salt into it and set aside. Then bake at 375F for 5-10 minutes (You can mist the crust Flatten each ball out and form into Sandwich style loaves and place in regular bread pans cover and let rise for one hour. For immediate consumption (within 24 hours), store the bread at room temperature in a fancy molasses 1 tsp. When ready to bake: Slash the loaves down the middle and place in oven. hulled pumpkin seeds 2 … When it comes to whole grain breads I choose Red Fife. Let sit for 5 mins covered with a damp towel. Let the Round rise for about an hour to an hour and a half till doubled. Let the loaves cool for two hours before storing. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. This method is recommended for all whole grain breads to achieve “the full potential of flavor trapped in whole grain.” Old Stone Mill Recipes (please … 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. Whole Einkorn flour 53 g 10%. It produces light and tender breads. Blend the Ginger and Diastatic Malt to the Flour. https://www.breadexperience.com/red-fife-wheat-flavoured-bread With the flat paddle blend all together then turn you mixer up to 5 or 6 and beat sponge for two minutes. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Red Fife Flour. To eat later, freeze the bread in a plastic freezer bag. Place loaves on a cooling rack and baste the tops with butter. With a spray bottle spray the loaves every 30 seconds. 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. Then cover and let stand for 45 mins. 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). for 1-2 hours. May 16, 2020 - Red fife wheat is very flavorful, with a slight cinnamon sweetness and hint of anise. 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… Involves time and commitment but the results are well worth the effort half white and... 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