Recommended Intake of Red Fife Flour. Cliff’s formula and timeline for Fol Épi’s 50% whole wheat bread . Storage. I have done many experiments and have found that no matter what, it makes better buns than loaves, and as a loaf you get a kind of flat focaccia type shape. D8A9B9DF-40A6-4113-BB34-7FFB4D06FF3E.jpeg. Red Fife is a Canadian heritage wheat first planted by David Fife in Peterborough, Ontario in 1842. Bread made … 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. Red Fife is a bread wheat (Triticum aestivum) variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont. Red fife, compared to whole wheat, has an incredible complex taste. This is a favourite in the Bakker house! Use it in pancakes, cookies, muffins and sauces. https://www.breadexperience.com/red-fife-wheat-flavoured-bread Red Fife is a heritage wheat variety. Heritage Red Fife Wheat - The revival of Red Fife in the Canadian food scene is helping bring variety and farmer identification to food crops. Two bakeries in Saskatoon make bread from the Red Fife wheat grown on his farm. Adam T 2008 December 21. Red Fife is a variety of bread wheat (Triticum aestivum) that David Fife and family began to grow in 1842 In Peterborough Ontario. Red Fife Wheat Bread Recipe. This is the recipe that I have come up with to make our Red Fife Bread we have been selling in our Bakery. Non-GMO Project Verified. Red Fife Heritage Wheat Bread. To gain the benefits of red fife flour, most people use it as the ingredients of making some breads. Heirloom Red Fife Wheat Berries – 5 & 50 lb bags, or 35 lbs in 5 gal bucket. Weight: 2.4 lbs. Marc Loiselle of Vonda, Saskatchewan is a major producer and promoter of Red Fife. Whole grains should be rinsed and drained prior to soaking and sprouting. Red Fife makes a robust bread that has outstanding flavor and texture. A serious but playful team bake up loaves of levain bread and pour every cup of specialty graded coffee. Natural levain (sourdough) starter is added, giving this loaf a subtle, tangy bite. From 1860-1900, Red Fife enjoyed its … 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. Rustic Red Fife Whole Grain Bread This recipe is not for the faint of heart but rather the die-hard Artisan baker. What to make with it: Cookies, cakes, banana bread… See more ideas about fife, flour recipes, recipes. I made these two rustic looking loaves with the Red Fife wheat flours I brought back from my visit to Cliff Leir’s Fol Épi Bakery in Victoria, BC (see related post Meet the Baker: Cliff Leir). It involves time and commitment but the results are well worth the effort. Spelt, Red Fife and Rye Sourdough. Food Network Canada has quoted Chef Michael Smith as saying that Red Fife produces “… the tastiest bread I have ever made … full of rustic whole grain goodness …” Tall Grass Prairie Bread Company introduced organic Red Fife as its primary source of flour in 2015, as part of the bakeries’ 25th anniversary. Eventually, Red Fife was replaced with new strains of wheat that were more pest resistant. Red Fife Wheat Bread Red Fife contains less gluten than regular whole wheat flour and so it does not rise or spring as much, instead making a dense, chewy, nutritious and delicious bread. The Dough. The entire milling process is done in-house using traditional stone-ground milling equipment. 3 cups warm water (110 deg F) 3/4 Cup Honey at room temp 2 pkgs dry yeast 2 tsp salt 1/3 Cup melted butter 8 Cups Red Fife Wheat Flour. Red Fife wheat, most likely a cross between Ukrainian and Scottish hard red wheat varieties, was first grown in central Ontario in the 1840s. Combine the two ingredients and leave covered in your favorite starter container overnight (up to 12 hours). The dough made with red fife rises to greater heights and the crumb is light and fluffy and never dense. Our traditional Red Fife Bread recipe uses flour from Canada’s oldest successfully grown variety of wheat. How to Prepare. If you do not have Red Fife flour, you can substitute any whole wheat flour. I am not a fan of whole wheat, but I am a huge advocate of red fife. Big in taste and packed with 21 ancient grains and seeds, our Big Red’s Bread is hearty enough to … Artisan bakers who are now using Red Fife making their own signature baked goods using its flour. 50% Whole Red Fife Wheat Bread. It is an easy soaked red fife bread that is light, fluffy, delicious and incredibly nutritious and easy to digest. Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies. Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. Red Fife, named after David Fife, came to North America from Scotland in 1842. Red Fife: a classic Canadian. These are whole unmilled Red Fife wheat berries. Watch the video and follow the recipe in the comments to make your own bread. If you only stock one flour in your pantry make it this one! Red fife bread has a wonderful nutty, slightly sweet flavor that works well in many settings. To learn more please visit Storage Tips. Sifted Red Fife Flour is perfect for all your everyday baking needs. Performs similarly to and can be use in place of modern Hard Red Winter wheat. 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. But back to Red Fife: here is a flour that any respectable foodie must get to know – especially if that foodie calls herself a Canuck. 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. Therefore, it can result healthy high fiber bread that effective to the digestive health. This means the grain is pure and predates the complex hybridization methods imposed by humans over the last 75 years. ... 420ºF and baked for 10 mins, then replaced the lid leaving gaps by placing the lid across the Dutch oven to shield the bread and baked for a … Michael Scholz, co-founder of Maine Grains, and others, think this variety is the BEST! 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. Red Fife wheat is once again being grown in all parts of Canada, not in huge quantities, but it is available. Hardy and resistant to the diseases of the time, Red Fife was also very flavorful. Sweet and nutty tasting, this heritage grain has a reddish hue and gives bread a delightful aroma. Our favourite way to use it is mixing it half-and-half with all-purpose flour in a wheat yeast bread sweetened with honey, or … Grown veganically, without chemicals, or animal-based fertilizers, then sprouted to maximize nutrition, digestibility and flavor. Our Red Fife is a uniquely Canadian heritage grain. Our Red Fife Batard is made using organic heritage red fife grain grown on our own land in Arizona. You can add red fife flour to your cupboards to elevate your baked goods and other dishes to a whole new level. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Red fife is a heritage variety of wheat that was the Canadian baking standard of wheat from 1860 to 1900. Red Fife Whole Wheat Bread For the last 3 years I have avoided eating wheat whenever possible, ever since I discovered that the red spots that plagued my complexion were not acne as I had always thought, but more like little red, scabby holes in my face which would appear a day to three days after I … Red Fife Bread- Dairy Free (a soaked bread for highest nutrition and easy digestion) November 2, 2019 • 0 comments. Its name comes from the farmer who first introduced the variety and from the color of the ripe stalks. Continue this feeding daily until you have enough (or a bit more) to make the Red Fife Bread … Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. And is a superior bread flour, which attributes to it being the favorite wheat of the baking and milling industry of the 1800’s. You will notice a more robust flavor and texture profile in all your culinary creations when you make this smart switch. 4D82A073-485F-4DBB-8BD0-630B2AE0BC42.jpeg. Because Red Fife has a high gluten content (13% protein), it can be used by itself or mixed with low gluten flours such as rye or spelt. Often referred to as Faith Red Fife (and also the oldest Canadian wheat), it has a different flavor compared to modern wheat, that of honey overtones and nuttiness. It is malty, nutty and the crust on the bread is sweet and buttery. Although this wheat is the foundation of many modern hybrid wheat varieties, our Red Fife remains unaltered from its original pre-industrial character. The bread has a nice balance of flavour, with the malt and rye sour doing a kind of sweet and sour thing that works well with the nutty wheat flavour of the Red Fife poolish. Apr 2, 2013 - Explore Kendra Noble's board "Red Fife", followed by 124 people on Pinterest. Crafted with the same pioneering spirit that settled this great land, our legendary loaf is built on Red Fife wheat, Canada’s original ancient grain that was first grown back in 1842. About this grain: Red Fife is a Canadian heritage wheat that showcases a rich and nutty depth of flavour. Red Fife was the first wheat to be named in Canada and many modern varieties of wheat owe their genetics to Red Fife. This method is recommended for all whole grain breads to achieve “the full potential of flavor trapped in whole grain.” Over the last 20 years, Red Fife has seen a resurgence in organic and artisanal bakeries and become more popular for home bakers. In large mixing bowl combine water, honey, and yeast. Legend goes that a friend of Mr. Fife collected a sample of seed from a ship in the Glasgow port. That effective to the diseases of the ripe stalks, compared to whole wheat, but it is impossible verify. 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