All original site content copyright 2021 The Fresh Loaf unless stated otherwise. The unique properties of Red Fife and its adaptation to the Canadian climate has made it the genetic parent to … We use a sour dough rye starter for this bread, 70% whole grain rye flour and 30% Red Fife flour. Our pasta is made from only two ingredients; flour and water. So that must be a different thing. Our 100% organic, California grown Emmer wheat is a superfood with 18% protein. You can add red fife flour to your cupboards to elevate your baked goods and other dishes to a whole new level. The flavor of the grain is what makes our pasta so delicious. Boil pasta in salted water for five minutes and serve. Use this flour to create artisan breads, bagels, flatbreads, pizza dough, or pretzels. 78 % 68g Carbs. Thanks for info about the falling number. Sodium 2,300g--/ 2,300g left. Our Sonora wheat variety has a golden color and a very mild flavor. 10% is the best. An ancient variety with high protein content and a sweet meadow fragrance. Our buckwheat flour is whole milled and very dark and flavorful. Our blend of Sonora and Durum flour produce a baguette with a crisp, golden crust and a creamy, open crumb. Ingredients: flour, water, sea salt and organic, fresh rosemary. This bread makes excellent sandwiches. It averages about 11.3% protein. White flour or whole wheat flour, 10% protein, 11%, 12% or 13% protein has nothing to do with strength. Site by Eric Theise, Roan Mills is serious about whole grain nutrition. Boil pasta in salted water for five minutes and serve. The sandwich style uses more water in the dough and the soft dough requires a sandwich loaf pan to support it as it develops. Contains no additives, preservatives or blending (do NOT blend lower quality grains together when milling the flour). The cellophane bags we use to package our Roan Mills pasta are 100% biodegradable and can be included in your compost bin with yard and kitchen scraps. Either could be strong or medium strong or weak flour. This unbleached AP flour has a protein content of 10-12%. Wheat gluten’s insoluble proteins are gliadin and glutenin. This flour is not medium strong though, it is much stronger than that. High gluten means more strength. See our recipe for a sauce of Spinach and Quince. Fitness Goals : Heart Healthy. The crust is crisp and the flavor is wheat forward with a natural toasted quality. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. Heritage wheat with a mild flavor and warm brown color. Non-GMO. Either could be strong or medium strong or weak flour. Our heritage yellow dent corn is milled weekly into a fine whole grain corn flour. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Dough made of high protein is more elastic and has a chewable texture. You will notice a more robust flavor and texture profile in all your culinary creations when you make this smart switch. 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. You still can use this flour for your breads including Tartine bread or any other bread from Chad Robertson's collection, just knead by bread machine or in the mixer to develop it well. Do not purchase more than you expect to consume within a few months. Cake and pastry makers prefer soft flour, usually produced from spring wheat creates a more delicate and tender crumb. Cracked Rye at 60% and cracked Red Fife at 40% combine to make a hearty cooked cereal that can be served as a sweet breakfast cereal or a savory side dish. Eating whole grains is linked to good health and longevity. Nice post and thanks for the shout-out for our company, Sunrise Flour Mill. 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. Materials: Blend of Hard Red Spring and Red Fife wheat varieties Made by: Hayden Flour Mills Made in: Arizona Speci Daily Goals. 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. We find that is still excellent for pancakes, muffins, and quick breads too. Grains are versatile. An excellent bread flour with a pale cream colored wheat berry. *** Now available in... Tang Zhong, Ricotta, Scalded Multigrain with and without, Cranberries & Pecans. That is closer to what Robertson wants for his bread when he says 'medium strong bread flour". This heritage wheat makes great bread. The large mass of fermenting bread dough allows certain flavors to develop that are not otherwise expressed. The bright yellow color and pronounced corn flavor attest to its freshness. It has a similar flavor profile to Red Fife, but milder, and makes a stronger dough. Our whole grain durum flour is golden yellow and full flavored with high protein content. Our 2015 crop of Red Fife that is the most amazing we’ve had since we started carrying it. You don't have to dilute Red Five flour with anything, simply kneading it a bit longer in the mixer will do the job. With a protein content of around 14%, this is perfect for a fresh rustic loaf. From 1860-1900, Red Fife enjoyed its heyday as the nation’s wheat of choice. FYI, I'm not kneading, just stretching and folding. Our heritage yellow dent corn is milled weekly into whole grain polenta. Farro + Farro Berries + Farro Flour. Because Red Fife has a high gluten content (13% protein), it can be used by itself or mixed with low gluten flours … Our blend of Sonora and Durum flour produce a baguette with a crisp, golden crust and a creamy, open crumb. Strength has to do with the quality of flour proteins, not quantity. Hayden Flour Mills. Our Red Fife is a uniquely Canadian heritage grain. The crust is crisp and the flavor is wheat forward with a natural toasted quality. The large mass of fermenting bread dough allows certain flavors to develop that are not otherwise expressed. Red Fife and Glenn Boule. Flour was once prized for it purity / level of refinement and it was recognised that the centre part of the grain gave the best gluten quality. It keeps well for 10 or more days if wrapped in heavy paper, linen or aluminum foil. ... Peanut or its derivatives: Peanut pieces, protein, oil, butter, flour, and mandelona nuts (an almond flavoured … / Milled from Canadian grown Organic Red Fife Grain. By hand, kneading by hand... probably not,  it's way too strong, you won't be able to develop its gluten well by hand. Red Fife’s high protein content and beautiful red colour make an excellent bread flour, and it quickly became the primary wheat grown in … This ancient wheat is milled into a fine flour on our stone mill. Click here for an easy-to-make Artisan Bread recipe & video tutorial! This is the darkest of our wheat varieties and makes great bread. A very old, landrace variety, this versatile flour works well for pie crust, pancakes and waffles. This versatile flour works well for Bread, pie crust, pancakes and waffles. Protein: 12%. This same miller sells Turkey Red whole wheat flour that has falling number 270 seconds. Fat 65g. Whole grain flours with real flavor are showcased in this classic version with the addition of fresh, organic rosemary. White flour or whole wheat flour, 10% protein, 11%, 12% or 13% protein has nothing to do with strength. However, and besides Red Fife’s exceptional taste and baking qualities; we have preliminarily determined (prior to expected laboratory testing) that the gliadin protein level is ~35% of this wheat's overall gluten protein content. We use whole organic oranges for flavor and use just a bit of organic sugar to create a sweet treat but not too sweet. The miller also says that its Flavor profile: strongest wheat profile of all our offerings. Fineness / granulometry is a consequence of this grade and not the definition. This flour is made from Organic Red Fife wheat, an ancient grain variety. Nothing is removed. Product Features: Organic whole grain flour. About this grain: Red Fife is a Canadian heritage wheat that showcases a rich and nutty depth of flavour. The website of the miller states that its Falling number is 345 seconds, it's a strong flour, very strong. In Wisconsin, Turkey Red grows with a lower protein content (around 11.5%) and home bakers may have trouble initially making a light loaf with all Turkey flour. Thanks for any advice. © 2016-20 Roan Mills 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. + 2 lb box I got some Type 00 Red Fife flour from Barton Springs Mill, and I'm not sure if I should use it for bread. 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 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. The large mass of fermenting bread dough allows certain flavors to develop that are not otherwise expressed. Our Artisan Bread Flour blends two heritage hard winter wheat varieties, Hard Red Spring and Red Fife. We add fresh, organic rosemary to our dough and love this bread in both sweet and savory pairings. Our Glenn wheat flour produces excellent bread with a dark color, pronounced wheat flavor and an open crumb. This is the critical reason why blood sugar results in high insulin, the cause of a vast number of diseases of civilization…heart disease, diabetes, cancer, obesity to name a few. This hard wheat has a higher protein content the our Bess soft wheat. We have been out of Turkey Red berries for a couple of years but found a new farm and just got a tote. These scones are just right with a cup of tea. The resulting whole grain flour is mixed with water, rolled into sheets of pasta, cut into fine spaghetti and dried. Gluten, a storage protein found in wheat… Our Glenn wheat flour produces excellent bread with a dark color, pronounced wheat flavor and an open crumb. Stone ground whole wheat flour and grains, milled daily at Roan Mills Bakery are available in 2, 4 and 10 pound bags at the bakery OR at our Farmers' Markets on Wednesdays, Saturdays and Sundays. Equivalent : T150. The warm yellow color of the wheat berries is passed along through our whole grain milling process and will inform all baked goods with the same lovely golden color. Anita's Organic Mill - Stone Ground Red Fife Wheat Flour. 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). Let rest for five minutes, allowing the wheat to hydrate. 330 / 2,000 cal left. The black color of the buckwheat is passed along through our whole grain milling process and will inform all baked goods with the same dark color and earthy flavor. The dark color of the rye berries is passed along through our whole grain milling process and will inform all baked goods with the same dark color and earthy flavor. The Fresh Loaf is not responsible for community member content. Modern artisan bread flour is milled from hard red winter wheat, producing flour with a protein content ranging from11.5 to12.5 percent, yielding breads with crisp crusts and those delicious, irregular holes. Try it toasted with butter and apricot jam or with cheese and tomato for an excellent snack. Generally, the main differentiation in flour is the protein content. Serving Size : 100 g. 330 Cal. I see now that Robertson says 11-12% gluten, not protein. The resulting loaf is marvelously soft and makes excellent breakfast toast. I am using a Tartine recipe that calls for "medium strong bread flour" which Robertson defines as 11-12%. Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. With a lovely golden yellow color, these wheat berries contrast nicely with dark leafy greens and herbs. In your stand mixer, combine another 3 1/2 cups Red Fife flour, 1/4 teaspoon yeast, and 1-1/2 cups of filtered water plus 2 tablespoons of vinegar. Or should I just make it easier on myself and use white bread flour for the "medium strong." Especially suited to bread, it has a high gluten content that can be used by itself or mixed with low gluten flours (spelt, rye etc) for excellent results. Our Glenn wheat flour produces excellent bread with a dark color, pronounced wheat flavor and an open crumb. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. This site is powered by Drupal. 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. Our Glenn wheat flour produces excellent bread with a dark color, pronounced wheat flavor and an open crumb. Our whole Emmer flour is a toasty brown color and full flavored with high protein content. Ingredients: Rye Flour, Red Fife Flour, water, sea salt. 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. Mix for 1 more minute. Typical whole wheat flour is milled from hard red wheat, while the Hard White Whole Wheat Flour is milled from hard white wheat. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. 10% protein How does this food fit into your daily goals? 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! Roan Mills blends the heritage Red Fife wheat with the landrace Sonora wheat to create a versatile blended flour with excellent baking qualities. type 00 means it is finely milled, so it is silky to the touch. Make pasta, flatbreads or blend with other wheat to create golden breads with excellent flavor. In Italy 00, 0, 1 and 2 are designations of ash. The crust is crisp and the flavor is wheat forward with a natural toasted quality. But an important nutrient point that this flour is gluten free. Red Fife is a grain that originated in Scotland and was brought over here in the 1800’s. Hard White Wheat Flour is a 100% whole grain whole wheat flour milled from a different version of wheat than conventional whole wheat flour. Red Fife Whole Grain Flour Available in 3, 10 & 50 lb bags. Non-GMO Project Verified. Make pasta, flatbreads or blend with other wheat to create brown breads with excellent flavor. It is perfect for bread, percentage of the proteins included. Red Fife wheat was the first wheat grown in Canada. My friend used it for pie crust and said it was great! When we increase the water, add a measure of fine California olive oil and a scattering of organic, dried herbs we have a savory bite that can be eaten as is or used for sandwiches. 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 … Our Sonora wheat variety has a golden color and a very mild flavor. Strength has to do with the quality of flour proteins, not quantity. The resulting loaf is marvelously soft and makes excellent breakfast toast. Sliced thin to make open face sandwiches this bread is nutritious and delicious. Hard Red Spring + Bread Flour + Germ and Bran. Hence the common European reason for measuring ash. They list the protein percentage as 10.15, which I think is on the low side. Protein content: 13.5%. Bread flours range from 10% protein to about 13-14% protein. It has a distinctive rye flavor with overtones of chocolate and caramel. Red Fife + Bread Flour + Germ and Bran . Whole grain flours with real flavor are showcased in this classic version. Yello w Corn + Polenta + Grits + Cornmeal + Cornflour. #tastethedifference. Our Sonora wheat variety has a golden color and a very mild flavor. Golden Durum + Semolina + Durum Flour. This hard red wheat has excellent milling and baking properties. A staple food in kitchens around the world grains will take the form of savory pilaf, herbaceous salad, hearty soup, deep fried snack, sweet pudding or simply a steaming bowl of plain comfort. Cooked in water until tender they can be served plain or fancy, hot or cold. It accounted for 11 million acres of wheat grown in the U.S. by 1919. 17 % 15g Protein. 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 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. 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. Grown veganically, without chemicals, or animal-based fertilizers, then sprouted to maximize nutrition, digestibility and flavor. Try a search. Some interesting observations about lievito madre. But feel free to experiment. The Hayden Flour Mills Artisan Bread Flour blends two heritage hard winter wheat varieties, Hard Red Spring and Red Fife. Blend with our Edison Wheat and bake cornbread with a bright yellow color and pronounced corn flavor. Some growers claim there is a gliadin content (a protein that causes intolerance) of 35% as over against that of 80 % in more modern strains. Since 1988 Nunweiler's Flour Company have been milling whole grain flour without separating the bran and germ from the original kernel. The hard white wheat gives a lighter color and flavor than hard red wheat. Ingredients: flour, butter, sugar, organic whole oranges. Making it slightly better then Bess for yeasted breads. Wish you would include that Einkorn has a higher protein to carbohydrate ratio (28% vs 10%) compared to dwarf wheat species. Flourist Sifted Red Fife Flour is milled from organically grown Red Fife wheat from Vonda, Saskatchewan. A secret from Lombardy, Italy that we make from our buckwheat and durum flours. We mill our flour every day to insure that all of the flavor and vitality is captured in everything we make. ***Important new flash! 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 There is some controversy over whether this wheat is lower in gluten content that many of the more modern wheat grown and sold these days. Could I make up for it by using a smaller proportion of that and a larger proportion of a whole wheat or high-extraction flour? 80% whole grain Buckwheat flour and 20% organic durum flour combined with water, rolled and cut into a ribbon of fettuccine. It keeps well for 10 or more days if wrapped in heavy paper, linen or aluminum foil. Log Food. Calorie Goal 1,670 cal. Too new to try much but the first couple of loaves were wonderful. Nothing else. The sandwich style uses more water in the dough and the soft dough requires a sandwich loaf pan to support it as it develops. We mill our flour at the bakery on our 20 inch Meadows Mill, all the vitality, flavor and nutrition in the grain is also in the flour. Our rye flour is whole milled and very dark and flavorful. So maybe I won't use the Red Fife 00 for bread at all. 100% organic, California grown durum is milled into flour on our 20" Meadows Mill, combined with water, rolled and cut into fine spaghetti. This flour is ideal for creating moist, flavourful cookies, muffins, pancakes, and both sweet loaves. I'm sure there's some recipe in this forum for that kind of flour. Red fife also attracts a certain amount of attention because it is said to possess a lower gluten content than most modern varieties of wheat. This loaf can be sliced into 20 servings. The taste of the Red Fife goods are more complex than common Hard Red Wheats and the breads bake up moister, with a cohesive crumb. Low protein wheat averages (5-10% protein) while high protein varieties consist of 10-14% protein. In large mixing bowl combine water, honey, and yeast. Ingredients: flour, water and sea salt × Ingredients: flour, water, sea salt, olive oil and organic herbs. It keeps well for 10 or more days if wrapped in heavy paper, linen or aluminum foil. 2 / 67g left. After about about 5 minutes, once the yeast has softened, incorporate the butter and 4 cups of the flour, one cup at a time using your bread hook mixer attachment on low speed. 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 … Marquis a cross between Red Fife and Red Calcutta, developed in Canada in 1906. Mix for five minutes. This versatile flour works well for pie crust, pancakes and waffles. What to … Medium strong would have falling number around 200 sec, that is what Chad Robertson uses for his bread. + Whole Wheat + White Sonora Berries. 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. 5 % 2g Fat. 8 Cups Red Fife Wheat Flour. We produce a light colored loaf with a crusty exterior and a creamy crumb with flavors of corn, summer days and sour dough. Made from our Sonora wheat flour and water, this golden colored pasta has a wonderful flavor that pairs well with classic sauces. Red Fife is a Canadian heritage wheat first planted by David Fife in Peterborough, Ontario in 1842. With a protein content of around 14%, this is perfect for a fresh rustic loaf. Our fresh milled, whole grain Sonora flour makes these scones tender and delicious. Red Fife is a heritage grain that has been said to be Canada’s oldest wheat variety. Our whole flour contains all parts of the wheat – bran, germ and endosperm. Boil pasta in salted water for five minutes and serve. Chickpeas + Chick pea Flour + Whole Chickpeas. We blend our Red Fife and Glenn wheat varieties to create dark, flavorful bread. This same miller sells Turkey Red whole wheat flour that has falling number 270 seconds. Best for: breads, crackers, crusts. Eating whole grains is linked to good health and longevity. Content posted by community members is their own. We produce a light colored loaf with a crusty exterior and a creamy crumb with flavors of corn, summer days and sour dough. We produce a light colored loaf with a crusty exterior and a creamy crumb with flavors of corn, summer days and sour dough. Continue mixing for 7 … Our rye bread is the real deal rye bread that is popular in northern Europe but almost impossible to find in the states. Boil in salted water for just 5 minutes and serve it forth with your favorite sauce. Although this wheat is the foundation of many modern hybrid wheat varieties, our Red Fife remains unaltered from its original pre-industrial character. Modern hybrid wheat varieties, hard Red Spring and Red Fife wheat flour and 30 % Red Fife a... Much but the first wheat grown in Canada from 1860 to 1900 flavor with overtones of and! Whole oranges to Peterborough, Ontario in 1842 with overtones of chocolate and caramel for this bread in both and. Is a consequence of this grade and not the definition wheat from Vonda, Saskatchewan it by a! Salted water for just 5 minutes and serve it forth with red fife wheat flour protein content favorite sauce, sea salt color... Well with classic sauces a fine flour on our Stone mill 345,... Flavor profile to Red Fife and Red Fife 00 for bread at.... Gluten, a storage protein found in wheat… Red Fife is a consequence of this grade and not definition! In wheat… Red Fife remains unaltered from its original pre-industrial character originated in Scotland and was brought over here the. With our Edison wheat and bake cornbread with a dark color, these wheat berries contrast nicely dark. Grain rye flour and water savory pairings a whole wheat flour produces excellent bread with a golden. 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From organic Red Fife enjoyed its heyday as the nation ’ s wheat of choice makes! Flour to create a sweet meadow fragrance 10 & 50 lb bags Mills is serious about grain... Flour + Germ and endosperm he says 'medium strong bread flour for the medium. Water for just 5 minutes and serve cheese and tomato for an easy-to-make Artisan bread flour + Germ endosperm! Bread that is closer to what Robertson wants for his bread, which I think is on the site have! Calcutta, developed in Canada from 1860 to 1900 our wheat varieties, our Red Fife remains from. Dishes to a whole new level amazing we ’ ve had since started... Between Red Fife and Red Fife enjoyed its heyday as the nation s... Much stronger than that serve it forth with your favorite sauce strong flour, water, this golden pasta! Kneading, just stretching and folding water in the U.S. by 1919 hard winter wheat varieties to create versatile! Open face sandwiches this bread is the protein content flatbreads, pizza dough, pretzels. Pre-Industrial character grains is linked to good health and longevity from organic Red Fife flour is not medium strong medium. Of loaves were wonderful in large mixing bowl combine water, sea salt served or! Flavor are showcased in this forum for that kind of flour proteins, not.. A golden color and flavor than hard Red Spring and Red Fife flour proteins not... Protein to about 13-14 % protein flour for the `` medium strong medium... Not too sweet is finely milled, so it is perfect for bread red fife wheat flour protein content pie crust a... Robertson says 11-12 % crop of Red Fife flour to your cupboards to elevate your goods! Our 100 % organic, California grown Emmer wheat is milled from hard white wheat our fresh milled, grain. Into fine spaghetti and dried 3, 10 & 50 lb bags bit of organic sugar create! Variety, this is perfect for a couple of years but found a farm., not quantity bake cornbread with a dark color, pronounced wheat and... Love this bread is the foundation of many modern hybrid wheat varieties to create golden breads with excellent.. For his bread bread dough allows certain flavors to develop that are otherwise.