Chickpeas + Chick pea Flour + Whole Chickpeas. I'm sure there's some recipe in this forum for that kind of flour. Heritage wheat with a mild flavor and warm brown color. Make pasta, flatbreads or blend with other wheat to create brown breads with excellent flavor. This hard red wheat has excellent milling and baking properties. We have been out of Turkey Red berries for a couple of years but found a new farm and just got a tote. A very old, landrace variety, this versatile flour works well for pie crust, pancakes and waffles. Do not purchase more than you expect to consume within a few months. Our heritage yellow dent corn is milled weekly into a fine whole grain corn flour. / We produce a light colored loaf with a crusty exterior and a creamy crumb with flavors of corn, summer days and sour dough. FYI, I'm not kneading, just stretching and folding. Hence the common European reason for measuring ash. We find that is still excellent for pancakes, muffins, and quick breads too. Yello w Corn + Polenta + Grits + Cornmeal + Cornflour. From 1860-1900, Red Fife enjoyed its heyday as the nation’s wheat of choice. Milled from Canadian grown Organic Red Fife Grain. Because Red Fife has a high gluten content (13% protein), it can be used by itself or mixed with low gluten flours … Low protein wheat averages (5-10% protein) while high protein varieties consist of 10-14% protein. Strength has to do with the quality of flour proteins, not quantity. White flour or whole wheat flour, 10% protein, 11%, 12% or 13% protein has nothing to do with strength. Ingredients: flour, water and sea salt × Red Fife is a Canadian heritage wheat first planted by David Fife in Peterborough, Ontario in 1842. This bread makes excellent sandwiches. Mix for 1 more minute. High gluten means more strength. Our buckwheat flour is whole milled and very dark and flavorful. Whole grain flours with real flavor are showcased in this classic version with the addition of fresh, organic rosemary. Our Sonora wheat variety has a golden color and a very mild flavor. Milled from: RED FIFE, an Heirloom Hard Red Winter Wheat Protein: 13% Extraction Rate: 100% Great to use in: Your favorite yeast or sourdough recipes, as well as in muffins and cookies. This site is powered by Drupal. 100% organic, California grown durum is milled into flour on our 20" Meadows Mill, combined with water, rolled and cut into fine spaghetti. This is the darkest of our wheat varieties and makes great bread. Named after David Fife, the seed came from Scotland in 1842 and is believed to be a relative of Halychanka Wheat (a Ukrainian Heritage wheat). Protein content: 13.5%. It has a similar flavor profile to Red Fife, but milder, and makes a stronger dough. Best for: breads, crackers, crusts. The unique properties of Red Fife and its adaptation to the Canadian climate has made it the genetic parent to … Whole grain flours with real flavor are showcased in this classic version. Our Artisan Bread Flour blends two heritage hard winter wheat varieties, Hard Red Spring and Red Fife. Our Red Fife is a uniquely Canadian heritage grain. I got some Type 00 Red Fife flour from Barton Springs Mill, and I'm not sure if I should use it for bread. Red Fife is a Canadian heritage wheat variety that was first grown in 1842 by David Fife in Peterborough, Ontario from seeds brought from the Ukraine. The pale cream color of the wheat berries is passed along through our whole grain milling process and the flour will bake up into cream colored bread with excellent flavor. Roan Mills blends the heritage Red Fife wheat with the landrace Sonora wheat to create a versatile blended flour with excellent baking qualities. Nice post and thanks for the shout-out for our company, Sunrise Flour Mill. Calorie Goal 1,670 cal. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. Red Fife + Bread Flour + Germ and Bran . Non-GMO Project Verified. What to … An ancient variety with high protein content and a sweet meadow fragrance. This same miller sells Turkey Red whole wheat flour that has falling number 270 seconds. Boil pasta in salted water for five minutes and serve. The dark brown color of the wheat berries is passed along through our whole grain milling process and the flour will bake up into a dark brown bread with strong, wheat forward flavor. This hard wheat has a higher protein content the our Bess soft wheat. Red Fife Wheat’s origin is unknown, but it is believed that Mennonite farmers in Poland grew the wheat that was shipped to David Fife of Canada. We find this wheat to be richer and more falvorable than any modern wheat, and we prefer it's taste to other heritage wheats we have tried. Too new to try much but the first couple of loaves were wonderful. The crust is crisp and the flavor is wheat forward with a natural toasted quality. 78 % 68g Carbs. 2 / 67g left. With a lovely golden yellow color, these wheat berries contrast nicely with dark leafy greens and herbs. Nothing else. Daily Goals. Our Sonora wheat variety has a golden color and a very mild flavor. Fat 65g. Bread flours range from 10% protein to about 13-14% protein. This loaf can be sliced into 20 servings. Making it slightly better then Bess for yeasted breads. Blend with our Edison Wheat and bake cornbread with a bright yellow color and pronounced corn flavor. Our rye bread is the real deal rye bread that is popular in northern Europe but almost impossible to find in the states. NOTE: We are temporarily not allowed to call this product “certified organic”.Just prior to the COVID-19 crisis, Breadtopia moved to a new facility and now, due to health safety concerns, all organic certification inspections have been put … 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. See our recipe for a sauce of Spinach and Quince. This makes it especially ideal for yeast doughs, where the high protein content will help to develop a good gluten structure and create a satisfying texture in the final product! You can add red fife flour to your cupboards to elevate your baked goods and other dishes to a whole new level. You don't have to dilute Red Five flour with anything, simply kneading it a bit longer in the mixer will do the job. So that must be a different thing. This versatile flour works well for pie crust, pancakes and waffles. Try it toasted with butter and apricot jam or with cheese and tomato for an excellent snack. This flour is not medium strong though, it is much stronger than that. Our rye flour is whole milled and very dark and flavorful. It keeps well for 10 or more days if wrapped in heavy paper, linen or aluminum foil. The resulting loaf is marvelously soft and makes excellent breakfast toast. An excellent bread flour with a pale cream colored wheat berry. In Italy 00, 0, 1 and 2 are designations of ash. The sandwich style uses more water in the dough and the soft dough requires a sandwich loaf pan to support it as it develops. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. Cooked in water until tender they can be served plain or fancy, hot or cold. Our blend of Sonora and Durum flour produce a baguette with a crisp, golden crust and a creamy, open crumb. Boil in salted water for just 5 minutes and serve it forth with your favorite sauce. The Hayden Flour Mills Artisan Bread Flour blends two heritage hard winter wheat varieties, Hard Red Spring and Red Fife. Our 100% organic, California grown Emmer wheat is a superfood with 18% protein. This same miller sells Turkey Red whole wheat flour that has falling number 270 seconds. Or should I just make it easier on myself and use white bread flour for the "medium strong." Flourist Sifted Red Fife Flour is milled from organically grown Red Fife wheat from Vonda, Saskatchewan. We use a sour dough rye starter for this bread, 70% whole grain rye flour and 30% Red Fife flour. Our Glenn wheat flour produces excellent bread with a dark color, pronounced wheat flavor and an open crumb. The large mass of fermenting bread dough allows certain flavors to develop that are not otherwise expressed. Chronicling the Red Fife phenomenon, the Post’s Jennifer Sygo writes: “Red Fife is typically prepared as a stone-milled whole wheat, which means that not only retains the nutritionally mediocre endosperm that is found in refined grains, but also the bran and germ, the parts of the wheat where much of the fibre, B vitamins, minerals, and phytochemicals — plant-based compounds that … Nutritional Value of Red Fife Flour The flour have no specific nutrient value except that it is mostly contain calories, carbohydrates, protein, vitamins and minerals. Hard Red Spring + Bread Flour + Germ and Bran. Typical whole wheat flour is milled from hard red wheat, while the Hard White Whole Wheat Flour is milled from hard white wheat. Either could be strong or medium strong or weak flour. The large mass of fermenting bread dough allows certain flavors to develop that are not otherwise expressed. 17 % 15g Protein. 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