Mmmmm… tasty bread. Add salt and 2 – 3 more cups of the red fife flour one cup at a time till a stiff dough forms. I am so incredibly glad I had a chance to taste this wonderful bread. Rustic Red Fife Whole Grain Bread This recipe is not for the faint of heart but rather the die-hard Artisan baker. Apr 2, 2013 - Explore Kendra Noble's board "Red Fife", followed by 124 people on Pinterest. We were also amazed at how much money you can save by making it yourself. 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. Each side needs to be pulled and folded over once, Starting from 1 corner, fold dough. Change ), You are commenting using your Twitter account. 3 cups warm water (110 deg F) Post was not sent - check your email addresses! 2 pkgs dry yeast (approximately 45 minutes). The flavour notes described on the Slow Food International site for the Red Fife bread is motivating! I am not a fan of whole wheat, but I am a huge advocate of red fife. It would be worth a try. 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. **You will need a dutch oven to do this recipe. 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). The procedure followed closely the epoxy method Peter Reinhart uses in Whole Grain Bread. 2 tsp salt Place loaves in a warm place and allow loaves to rise to the top of the pans. Hey it’s Brooke’s husband, Nate. Each counts as an entry. My organic red fife wheat is from Howick Community Farmers. I have adjusted some of the timing and added a few tips to reflect my experience baking these loaves.  Enjoy and be sure to comment below letting us know what you think of the bread and how it turns out if you make it with other types of flour. All the flour varieties I have purchased from our Ontario Mennonite community taste sweeter and nuttier, and the bread I make always rises beautifully. Our flour comes from heritage Red Fife wheat, a hard spring wheat, high in protein (gluten) and lower in starch. Change ), You are commenting using your Facebook account. See more ideas about fife, flour recipes, recipes. The following recipe was given to me last month by the folks from Camas Country Mill when Kimmy and I stopped by their booth at the Saturday Market in Eugene. I have to venture to country markets or find them by chance at a local store, as I did this weekend. Put in to the fridge for a minimum of 3 hours, but overnight is best, 2 hours before you want to bake, take the dough out the fridge, In a proofing basket or a large plate, line with parchment paper, long enough that you can lift the dough with it. Cool 5 minutes. The main ingredient was “red fife”. It should be softer than play-dough but still hold its shape, Punch down dough, and imagine it as if it were a square with four sides. We will be drawing the winner on Friday, so spread the word! Red fife, compared to whole wheat, has an incredible complex taste. You can Google some ideas, Once oven is fully preheated, using oven mitts, carefully take dutch oven out of the oven and remove lid, Moving quickly, carefully grab both ends of the parchment paper to lift your dough up off the plate/proofing basket, and in to the dutch oven, Secure lid on, and place back in to the oven with oven mitts, Remove lid after 30 minutes, your dough will have risen but look pale, Bake for another 15 minutes without the lid. Enter your email address to follow this blog and receive notifications of new posts by email. I have a stock of organic whole red fife flour purchased from a local farm several months ago. Starting from 1 corner, fold dough. 2/3 cup ground flax meal. 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). And she made me put it on Facebook. Sorry, your blog cannot share posts by email. 1/4 teaspoon vitamin C powder. Required fields are marked *. To your mixing bowl, add 4 C of flour, followed by … If you have Red Fife, I'd recommend it, but if not, any whole wheat variety will also work very well. Measure lukewarm water into large container, add yeast and let stand until yeast begins to dissolve. Punch down dough again and repeat the four fold. The other half of the flour was mixed with starter and water then put in the fridge after Over once, starting from 1 corner, fold dough, high protein. Bowl, combine 3½ cups flour, and oil ; heat to 120-130ºF very... 'S sent him a sample in 1842 in whole Grain red fife wheat, primarily because ’. 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