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. 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 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. Combine the two ingredients and leave covered in your favorite starter container overnight (up to 12 hours). Heritage Red Fife Wheat - The revival of Red Fife in the Canadian food scene is helping bring variety and farmer identification to food crops. And is a superior bread flour, which attributes to it being the favorite wheat of the baking and milling industry of the 1800’s. Its name comes from the farmer who first introduced the variety and from the color of the ripe stalks. This method is recommended for all whole grain breads to achieve “the full potential of flavor trapped in whole grain.” From 1860-1900, Red Fife enjoyed its … This means the grain is pure and predates the complex hybridization methods imposed by humans over the last 75 years. Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies. 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. Red Fife is a heritage wheat variety. A serious but playful team bake up loaves of levain bread and pour every cup of specialty graded coffee. 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. It involves time and commitment but the results are well worth the effort. Spelt, Red Fife and Rye Sourdough. Red Fife makes a robust bread that has outstanding flavor and texture. These are whole unmilled Red Fife wheat berries. Red Fife Heritage Wheat Bread. Red Fife is a Canadian heritage wheat first planted by David Fife in Peterborough, Ontario in 1842. Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. Eventually, Red Fife was replaced with new strains of wheat that were more pest resistant. 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 … 4D82A073-485F-4DBB-8BD0-630B2AE0BC42.jpeg. Recommended Intake of Red Fife Flour. Therefore, it can result healthy high fiber bread that effective to the digestive health. Red fife bread has a wonderful nutty, slightly sweet flavor that works well in many settings. How to Prepare. Watch the video and follow the recipe in the comments to make your own bread. Red Fife Wheat Bread Recipe. 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 an easy soaked red fife bread that is light, fluffy, delicious and incredibly nutritious and easy to digest. Grown veganically, without chemicals, or animal-based fertilizers, then sprouted to maximize nutrition, digestibility and flavor. You will notice a more robust flavor and texture profile in all your culinary creations when you make this smart switch. Apr 2, 2013 - Explore Kendra Noble's board "Red Fife", followed by 124 people on Pinterest. Michael Scholz, co-founder of Maine Grains, and others, think this variety is the BEST! I am not a fan of whole wheat, but I am a huge advocate of red fife. D8A9B9DF-40A6-4113-BB34-7FFB4D06FF3E.jpeg. In large mixing bowl combine water, honey, and yeast. The entire milling process is done in-house using traditional stone-ground milling equipment. To learn more please visit Storage Tips. It is malty, nutty and the crust on the bread is sweet and buttery. Over the last 20 years, Red Fife has seen a resurgence in organic and artisanal bakeries and become more popular for home bakers. Two bakeries in Saskatoon make bread from the Red Fife wheat grown on his farm. Red fife, compared to whole wheat, has an incredible complex taste. Continue this feeding daily until you have enough (or a bit more) to make the Red Fife Bread … Our Red Fife Batard is made using organic heritage red fife grain grown on our own land in Arizona. 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. Hardy and resistant to the diseases of the time, Red Fife was also very flavorful. You can add red fife flour to your cupboards to elevate your baked goods and other dishes to a whole new level. https://www.breadexperience.com/red-fife-wheat-flavoured-bread See more ideas about fife, flour recipes, recipes. Sweet and nutty tasting, this heritage grain has a reddish hue and gives bread a delightful aroma. Bread made … 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 … Whole grains should be rinsed and drained prior to soaking and sprouting. Red Fife, named after David Fife, came to North America from Scotland in 1842. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. Although this wheat is the foundation of many modern hybrid wheat varieties, our Red Fife remains unaltered from its original pre-industrial character. If you only stock one flour in your pantry make it this one! 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). Performs similarly to and can be use in place of modern Hard Red Winter wheat. Red Fife: a classic Canadian. 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. Use it in pancakes, cookies, muffins and sauces. Red Fife Bread- Dairy Free (a soaked bread for highest nutrition and easy digestion) November 2, 2019 • 0 comments. 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. About this grain: Red Fife is a Canadian heritage wheat that showcases a rich and nutty depth of flavour. Red fife is a heritage variety of wheat that was the Canadian baking standard of wheat from 1860 to 1900. Big in taste and packed with 21 ancient grains and seeds, our Big Red’s Bread is hearty enough to … 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. Marc Loiselle of Vonda, Saskatchewan is a major producer and promoter of Red Fife. Artisan bakers who are now using Red Fife making their own signature baked goods using its flour. 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. ... 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 … 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. 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. Sifted Red Fife Flour is perfect for all your everyday baking needs. This is a favourite in the Bakker house! Cliff’s formula and timeline for Fol Épi’s 50% whole wheat bread . Red Fife wheat, most likely a cross between Ukrainian and Scottish hard red wheat varieties, was first grown in central Ontario in the 1840s. This is the recipe that I have come up with to make our Red Fife Bread we have been selling in our Bakery. What to make with it: Cookies, cakes, banana bread… To gain the benefits of red fife flour, most people use it as the ingredients of making some breads. Legend goes that a friend of Mr. Fife collected a sample of seed from a ship in the Glasgow port. Red Fife was the first wheat to be named in Canada and many modern varieties of wheat owe their genetics to Red Fife. Storage. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. 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. Natural levain (sourdough) starter is added, giving this loaf a subtle, tangy bite. Heirloom Red Fife Wheat Berries – 5 & 50 lb bags, or 35 lbs in 5 gal bucket. The dough made with red fife rises to greater heights and the crumb is light and fluffy and never dense. If you do not have Red Fife flour, you can substitute any whole wheat flour. Rustic Red Fife Whole Grain Bread This recipe is not for the faint of heart but rather the die-hard Artisan baker. 50% Whole Red Fife Wheat Bread. Red Fife wheat is once again being grown in all parts of Canada, not in huge quantities, but it is available. Our Red Fife is a uniquely Canadian heritage grain. Adam T 2008 December 21. 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. Weight: 2.4 lbs. The Dough. 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. Non-GMO Project Verified. 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