Bake – 9:00 a.m. (pre-heat oven at 8:00 a.m.). 11-14 cups hard red wheat flour; INSTRUCTIONS Freshly mill hard red wheat grain into flour (1 cup grain = 1.5 cups flour) using the Lee Household Flour Mill. We would each make: Richard Bertinet’s basic white bread dough with white flour and use the same recipe with the Red Fife flour Red Fife flour in a good choice for bread, muffins, scones, or even as a porridge. Content posted by community members is their own. Red wheat is fruitier, while spelt is maltier in my opinion. 4 cups red fife flour or whole wheat flour 2 tablespoons coconut sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 teaspoon vanilla extract 4 cups unsweetened almond milk or unsweetened soy milk ¼ cup deodorized coconut oil Neutral oil for cooking such as sunflower or grape seed. 2 Tbsp. D8A9B9DF-40A6-4113-BB34-7FFB4D06FF3E.jpeg. Bake for 20 minutes with steam. It has a rich, earthy color with flavors of roasted nuts and winter spices. Cover both proofing baskets entirely and put them in the fridge to proof overnight. Score each piece of dough and load it using one of the two methods listed above, then turn the oven down to 450°F (232°C). Red Fife is the Granddaddy of the more commonly known and used Hard Red Spring Wheat, so it can be used easily in recipes that call for Whole Wheat Flour. The Fresh Loaf is not responsible for community member content. Dissolve the salt in the water and set it aside. Rustic Red Fife Bread Flour qty. Depending on the flour, more might be needed and some for the top of biscuits.) baking powder. 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. Using your hands, mix everything until it comes together into a shaggy mass. For the most part, it can be substituted 1:1 with all-purpose flour with very little adjustments needed. Not bad crumb for 50% whole grains at all. Hello Select your address All Hello, Sign in. Clarke in 1860, and remained popular for several decades. This site is powered by Drupal. Up until the end of the 19th century Red Fife was the dominant hard wheat planted across the prairies. At the Inman Square, Cambridge store, Elmendorf Baking Supplies & Cafe, you can buy a coarsely ground heritage flour called Red Fife, ideal for the biscuits. Include current order SUBSCRIBE. Let the dough rest, uncovered, for 20 minutes. It is thought to be a relative of Halychanka, a Ukrainian Heritage wheat, prized for its rich flavors and excellent baking qualities. And if you’re still not satisfied, read more about the origin of red fife wheat on Agriculture and Agri-food Canada’s website. You will notice a more robust flavor and texture profile in all your culinary creations when you make this smart switch. Through the coil folds I would estimate that I added back another 15 g of water so my hydration would have been around 80%. Red Fife makes a robust bread that has outstanding flavor and texture. The levain was built after only refreshing the starter 3 times. Did you refrigerate your starter during your vacation or dried it out/ freeze before that?? Red Fife flour is used in all of the Tall Grass breads and buns, as well as most of the sourdough breads. I baked these boules on my Baking Steel in my oven: see my post on how to steam your home oven for baking. This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. 4 cups red fife flour; 2 cups spelt flour; 3 tsp active dry yeast or bread machine yeast; 1/2 cup flax seeds, optional; 1/3 cup sunflower seeds, optional ; Measure ingredients except for seeds into bread pan in the order listed. Your dough from the grocery store—more flavourful, more common varieties of Wheats for... 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