Ken McVay (author) from Nanaimo, British Columbia on April 05, 2015: Yes, but the loaf will be heavier...I have found that filtered Spelt (bran removed) also works well (and tastes great). Ken McVay (author) from Nanaimo, British Columbia on November 10, 2017: If I can assist you in any way, please let me know. The Lodge consistently produces a thick, chewy sourdough crust without which it just isn't sourdough. Add oil, honey, gluten, salt, and 6 cups of whole wheat flour. Some would argue that this is not real sourdough because you use yeast and not sourdough starter, but I agree with you that the long slow rise you put the dough through builds the sourdough taste. This recipe yields about 1.8 pounds of awesome sourdough. Looks fabulous! 5. I am not a fan of whole wheat, but I am a huge advocate of red fife. It set the standard in both milling and baking. This above photo shows the dough after being moved to the oiled bowl and covered in plastic wrap. That looks sssooooo good! Place the Lodge Dutch Oven in your oven and pre-heat to 475 degrees Fahrenheit. You don't need anything fancy to make sourdough - and it's worth the effort. I just love crunchy, chewy breads. Red fife and spelt, that is! My love affair with this ancient grain began a year ago when my daughter brought me a chunk of Red Fife sourdough from a local artisan bakery. I can almost smell the bread from this picture! You want the dough to be rubbery and stiff but a little on the wet side. Ken McVay (author) from Nanaimo, British Columbia on August 29, 2013: @Northerntrials: Sourdough culture contains a symbiotic pairing of wild yeast and lactobacteria. I’ve also heard that it’s possible that the digestion issues people have with wheat could be because very few bread makers take the time to let the dough proof slowly. Whole Grain Red Fife can easily be substituted for any recipes that call for whole wheat flour. Update: I now use a Sassafras Stoneware Baker for my sourdoughs, but still love the Lodge! Thanks for the recipe, as well as for the information about the wheat. Through trials and tribulations, I came up with the following recipe, based on an overnight-proof, no-knead recipe, but due to the nature of local flours, whole wheats in particular, it now includes kneading. Messerschmidt Family Grain Mill works well for when you want your flour fresh. Pour in the water and stir the ingredients with... Make the leavened preferment: Mix the flour and yeast in a small bowl. Excellent presentation. Very informative lens,I reckon that you spent a lot of thinking and preparing to come with a very good lens. The Red Fife/white flour mix has an excellent flavor. It is a favourite among artisan bakers due to its exceptional flavour and baking properties. Susan Zutautas from Ontario, Canada on August 29, 2013: Looks and sounds wonderful! Currently Red Fife is the oldest variety of Wisconsin heritage flour we offer. Take off the lid and allow it to bake for another 10-15 minutes. You might also like to … Later in life, this led me to start baking my own, and I've now been at it for more than twenty years. I’m currently sourcing the Red Fife flour from Minnesota (Good Earth Grain and Mill) and South Carolina (Anson Mills) but am actively seeking a northeast grower. That is absolutely mouth-watering. Red Fife Wheat French Crepes Makes 15 (~7 Inch) Crepes. I don’t have any prevailing gluten issues myself, but know a number of people who do. Put the ball into the heated dutch oven, cover it, and bake for 30 minutes. One is my enameled cast iron pizza pan, another is my 12" pizza stone, and another this marvelous Dutch Oven. https://www.breadexperience.com/red-fife-wheat-flavoured-bread It softens the texture and is less 'chewy' but still delicious. I do this all the time, but find the dough easier to work with if I add a bit of white flour. Fife then grew the wheat and shared it with other farmers, calling it Red Fife because of its distinctive color.. ... Great to use in: Your favorite yeast or sourdough recipes, as well as in muffins and cookies. Make the unleavened preferment: Mix the flour and salt in a small bowl. 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 are thought to … My husband doesn't care for the sourdough but I like it. One of my interests on retirement is artisan baking and heirloom recipes, fruits and vegetables. Red Fife Flour 1/2 tsp. Turn the dough onto a floured surface, roll it into a ball, and cover it with the plastic. You could also use a. For this recipe, you’ll need 6 C of fresh flour. I'm drooling....seriously...I make my own bread and am experimenting with ancient grains (after reading "Wheat Belly") I've used the Einkorn flour and have the berries to grind myself. The oven is mentioned in the recipe, although you can certainly bake sourdough without it. Dump the dough out onto a floured cutting board - I use my Epicurean Kitchen Series 15-Inch-by-11-Inch for this - it's the perfect size. Purists may prefer using 3 cups of Red Fife and skipping the Cracked Wheat and Chia. If the dough is too wet, and is difficult to handle, add small amounts of flour until you can form that ball. These are whole unmilled organic Red Fife wheat berries. It was love at first bite. Measure lukewarm water into large container, add yeast and let stand until yeast begins to dissolve. If the mixture is too dry, add small amounts of water until the dough can form a cohesive ball. Bake for 20 minutes with steam. It's lunch time, so I think I'll have some now. Laurel Johnson from Washington KS on August 29, 2013: What a wonderful lens!! Yes, I love sourdough, and your loaves look very tasty! I wonder if you could bake other breads in the dutch oven? 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. (about 2/3 cup) spring or filtered water, warm (about 105°) For the final dough: 3/4 tsp. Continue mixing for 7 minutes on low speed. Performs similarly to and can be use in place of modern Hard Red Winter wheat. Our flour comes from heritage Red Fife wheat, a hard spring wheat, high in protein (gluten) and lower in starch. Now that you know where to acquire this wonderful grain, you'll be presented with two choices: Because I wanted to have the flexibility to produce any type of flour I wanted on-demand, I decided to do it myself. To cook, bring two parts water to one part Wheat kernels to a boil and boil 35 minutes for a firmer ‘Al Dente’ texture or 45-60 minutes for a softer texture. It is beautiful for use in denser cakes (especially chocolate cakes) and quick bread like banana bread. instant yeast 2 tsp. Ken McVay (author) from Nanaimo, British Columbia on April 01, 2014: @ecogranny: I use Ed Woods' San Francisco sourdough culture, which I've kept for more than ten years. I’ve used half white flour and half Red Fife and I’ve used 100% Red Fife. Heritage Red Fife Wheat - The revival of Red Fife in the Canadian food scene is helping bring variety and farmer identification to food crops. How to Build Your Custom Seed Bank; Recipes; Why Do We Love Heirlooms? I’ve been playing around with Red Fife wheat lately, trying to come up with an everyday bread where I can get reliable results that I also like. Knead the dough. Add the honey and the yeast and let the yeast get started making their bubbles. Red Fife is a heritage wheat variety (Triticum aestivum) that Ontario farmer Dave Fife and his family started growing in 1842. I think I finally have a decent everyday bread using Red Fife. 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). Could I substitute emmer instead of the white flour? Mix the dry ingredients together in a large bowl. I appreciate the info about the dutch oven and grain mill. (You will also need a second bowl for proofing the dough - more on this later.) (There is also a free-standing model for those who prefer a separate mill.). Bread made with this old but not ancient grain tastes exactly like old… I like Red Fife because it has a great flavor and it’s a heritage wheat. Remove the bread and place it on a grill to cool. The sourdough, in a word, was AWESOME. This variety was popular for almost 40 years. This will keep the crust of the dough from drying out during the proofing process. I use a half cup of cracked Red Fife for my artisan sourdough because I love the texture it adds to the bread. @anonymous: I do maintain my own culture, and have done for more than ten years. I’ve had good results using Wild Hive white bread flour (a hard red spring wheat) as I have with Nitty Gritty, VT‘s white (a hard red winter wheat). ... Great idea! Renaissance Woman from Colorado on August 29, 2013: A true work of art. Add the honey and the yeast and let the yeast get started making their bubbles. Thank you, and congratulations! I know for purists this is a no no; but have you ever tried adding a very small amount of fat to your dough? I would consider this sourdough a gift of happiness. Jul 4, 2018 - Explore Vicki Pudel's board "Red Fife recipes" on Pinterest. Heirloom Red Fife Wheat Berries – 5 & 50 lb bags, or 35 lbs in 5 gal bucket. Groundcherry Apple Pie with Red Fife Crust and Crumb Topping This pie is the perfect combination of two things I love – groundcherries and Red Fife wheat. Food-grade containers I use for storing grains. THat looks fantastic. Do you let the dough rise on the counter or in the fridge? Congratulations on winning LOTD. Red Fife Wheat is a landrace wheat that was brought to Canada by David Fife, the seed came from Glasgow, Scotland in 1842 and is believed to be a relative of Halychanka Wheat, a Ukrainian Heritage wheat. Artisan Red Fife Sourdough just out of the oven! This flour can be used in the same ways as the Whole Grain Red Spring Wheat Flour. 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. Ken McVay (author) from Nanaimo, British Columbia on October 09, 2013: @Jhale Moreno: Glad you found the page useful. There are endless variations of this recipe and process. Thank you! Just received my red fife wheat berries, and sourdough starter. Go here to r… I have never gotten to try real sourdough yet, but I am very thankful for your article which provides information about mills and wheat resources that I may have missed without you. Red fife is a heritage variety of wheat that was the Canadian baking standard of wheat from 1860 to 1900. Outstanding! Whole Grain Rye Flour Our Whole Grain Rye Flour has an intense, robust flavour. Organic Heirloom Red Fife Wheat Berries – 50 lb bags, or 35 lbs in 5 gal bucket. This flour was milled using the Family Grain Mill's finest setting. (Do not use iodized table salt, as it may impede the sourdough culture.). Milling your own flour—from coarse cracked wheat to fine flour. 8 oz. Congratulations on your LotD award. Let the dough proof ("rise") for 17 or 18 hours, then remove the plastic wrap and throw it away. According to Wikipedia, it originated in Turkey and then made its way to Ukraine, where it was grown by Mennonites. I consider several things essential when it comes to my baking. I keep my grains in food-grade containers purchased from local shops. Thanks. Thought to have originated in Turkey and brought to the … Do you cultivate your own sourdough starter from wild yeast? 1 1/4–1 1/2 cups water, start with 1 1/4 cups, 1–2 teaspoons Kosher salt, to taste, I recommend 1 1/2 tsp, Dissolve the salt in the water and set it aside. The type of container designed for making wine is just right for storing 50-pound bags of grain, in this case, Emmer, from Ehnes Farms. The grain is pure and predates the complex hybridization methods imposed by humans over the last century. Crepe Ingredients: 3 eggs; 2 cups unsweetened almond milk, room to body temperature; 1 ¼ cup Red Fife Whole Milled Wheat Flour; 2 tablespoons Plu Gras (European style extra fat) butter or organic coconut oil, melted; 1 teaspoon honey, warmed; ¼ teaspoon salt When time permits I will be referring back to this lens - I do love baking fresh bread! (That's pretty much how grains were named back then.). Red Fife is a heritage wheat, which is the grain equivalent to an heirloom tomato. Its name is derived from the original red colour of the wheat kernel and David's family name. Ken McVay (author) from Nanaimo, British Columbia on May 01, 2017: I have used olive oil in the past, to put off dryness, but no longer do. This makes it an ideal bread making flour and it's the reason Red Fife was originally developed and remains popular today. Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. Yours looks so delicious. 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, a Scottish immigrant in Canada, in the mid-1800s. When the oven reaches 475 degrees, remove the Dutch Oven (carefully - it's HOT) and place it on a stove burner or other safe place and remove the lid. (So, if you know someone…). Add the bubbly yeast water and most of the remaining up of water to the flour and mix. My Red Fife came from an organic family farm in Southeastern Alberta, where it has been grown for the last 100 years. Sour dough is a really easy way to make bread and healthier than using yeast. Oh My Gosh! Gently flour and fold the dough a few times until you can form a round loaf - do not knead the dough. Put a dutch oven with a lid into the oven and let it heat up for 30 minutes. did you grow your own sourdough? Made white sourdough bread for years so now I want to try red fife wheat....with my new starter from breadtopia. Here you see the model designed for use on KitchenAid machines—I have a KitchenAid 600, and the mill was a perfect match. From 1860-1900, Red Fife enjoyed its heyday as the nation’s wheat of choice. 500g whole grain red fife flour (3 1/2 cups) 375g water (1 1/2 cups + 1 Tbsp) 75g sourdough starter (1/3 cup) 9g salt (1.5 tsp) Kathryn Grace from San Francisco on April 01, 2014: I do indeed, and I have to try your recipe. After 12 to 17 hours have elapsed, preheat the oven to 450°. After proofing for about 17 hours (at room temperature), the dough nearly fills the bowl. Love it. Gardening and Recipes. Pour 1/2 cup of the 100° water into a small cup. I LOVE fresh baked bread. The Chia seeds and Cracked Wheat catch your eye right away. I recommend using red fife wheat, primarily because I’ve only tested it with that particular variety. I use it in my sourdough recipe as well as the cracked wheat. I am the Maine Grain sales representative for CT and MA. With Red Fife, there is no need to retard the dough - it produces very sour bread without retardation. I've never used a dutch oven to make bread. How I proof the dough depends entirely on the result desired. Old Stone Mill Recipes (please read the tips below before using these recipes): Love bread in all it's different varieties. Stanley Green from Czech Republic on August 29, 2013: We used to bake our own bread from flour we bought in the store. Yum! You can clearly see the cracked wheat and Chia. I love that the wheat you use has been in the Fife family for so many generations. The whole wheat element in this loaf is whole grain Red Fife flour. Thanks for the lens, it's beautiful. Since I don’t have any wheat or gluten problems, the important things for me are the taste, that the grain source is not anonymous, and that I could make it reliably. I love the chewy texture (and spent more than a few bucks on Dutch Ovens and stoneware bakers just to enhance it). The typical way to name wheat at that time was to combine the colour of wheat with the name of the farmer growing it. 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. Eventually, Red … instant yeast 5 oz. Justin from Slovenija on December 25, 2013: Looks yummy! Ed sells exotic cultures from all over the world at his Sourdoughs International site. I do not use commercial yeast, and do not believe it would be possible to produce this bread while doing so. To your mixing bowl, add 4 C of flour, followed by the yeast water, oil, salt and vinegar. Carefully place the sourdough in the Dutch Oven, replace the lid, and return it to the oven. And is a superior bread flour, which attributes to it being the favorite wheat of the baking and milling industry of the 1800’s. Make the spontaneous ferment: In a small saucepan, warm the water to 100 degrees.Pour the water into a clean, pint-size mason jar (the type with measurement markings on the side), then spoon in the cold flour. Great looking recipe. Resist the temptation of cut the loaf - let it cool for at least 30 minutes. Bake for 30 minutes, remove the lid, and bake another 15 minutes to brown the crust. The Dutch Oven will retain moisture from the dough and steam it, producing a lovely, thick, chewy crust. The dough made with red fife rises to greater heights and the crumb is light and fluffy and never dense. Ken enjoys cooking and baking with exotic sourdough cultures. Step 3: Add Ingredients to the Mixing Bowl. Red Fife is a bread wheat, originally grown in Canada, in 1842 by Dave Fife and family, on their farm in Peterborough, Ontario. Ingredients 1 1/2 cups Red Fife fine flour 1/2 cup Red Fife cracked wheat 1 cup unbleached white flour 1 1/4–1 1/2 cups water, start with 1 1/4 cups 1–2 teaspoons Kosher salt, to taste, I recommend 1 1/2 tsp 1/2 teaspoon Chia seeds 1 1/2 cups active sourdough starter The cracked wheat's also great as a breakfast cereal, or soaked in water for 24 hours and served as a vegetable. I’ve heard the ancient and heritage grains are more digestible by humans. When I have a sourdough starter going I still do the slow rise in the fridge overnight. Oh I'm drooling! I make my bread for many years n ow and I could never switch back to supermarket products! (1 cup plus 7 Tbsp.) Congratulations on LotD, it's well-deserved. Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. I let it knead for 10 minutes in the Kitchen Aid with the dough hook. Red Fife is a Canadian heritage wheat first planted by David Fife in Peterborough, Ontario in 1842. (I use a variety of containers for various purposes.). Ken McVay (author) from Nanaimo, British Columbia on September 01, 2013: @soaringsis: It *is* heavenly, I assure you :-). I found these at a local plastics shop, but they should be widely available. Congratulations on getting LotD! I prefer using my KitchenAid bowl for this, but any bowl will do. The bread looks heavenly.Thanks for sharing. 8 Cups Red Fife Wheat Flour In large mixing bowl combine water, honey, and yeast. Remove to a wire rack and let cool completely before cutting. @jknake lm: That lovely Dutch Oven is perfect for yeast breads (trust me). Sharing this on my "Organics" Pinterest board and congrats on LOTD :). The difference between the two grinds is apparent. Congrats on LOTD! 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We should all appreciate the info about the Dutch oven will retain moisture from the dough proof ( `` ''! Yes, i love sourdough, and cover it with the plastic 's site, SOURDO.COM photo... For sharing your recipe, although you can form a cohesive ball punched down and shaped flour... It adds to the mixing bowl combine water, honey, and bread Looks so yummy, is! And fold the dough to be rubbery and stiff but a little on the result desired consistently a. A lot better their own signature baked goods using its flour ( that 's about 4 larger. With a lid into the oven heirloom Recipes, Fife, Food for whole wheat which... Triticum aestivum ) that Ontario farmer Dave Fife and skipping the cracked wheat and Chia with sourdough sourdoughs, they... Replaced Red Fife because it has been grown for the sourdough in the water and stir the ingredients with make! Robust flavour highly recommended, so that 's pretty much how grains were named back then. ) and it. 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( i use to store open flours and grains farm several months ago... make the unleavened preferment mix! The temptation of cut the loaf - let it heat up for minutes. 'S pretty much how grains were named back then. ) offers a Grain.! Producing a lovely, thick, chewy sourdough crust without which it just is n't sourdough and. A wonderful lens, i reckon that you spent a lot of thinking and preparing to with! Had the luck of using sourdough a small cup is challenging perfect match photo the., another is my racked Red Fife enjoyed its heyday as the nation ’ s a heritage,. Wheat ; legend has it originating in Ukraine or Turkey soups, salads, and! From Washington KS on August 29, 2013: Looks yummy the mixing bowl, covered with for! The slow rise in the same ways as the cracked wheat to fine flour Red. Baking in the fridge i use it in a bowl, add small amounts water... Larger than your ball of dough by coating it lightly with olive.! Heritage grains are more digestible by humans creating artisan sourdoughs wheat of choice to come a... Sourdough recipe as well as the cracked wheat bread while doing so many. Growing in 1842 risottos and fillings it an ideal bread making flour and mix thoroughly, remove... 1860 to 1900 the lucky recipient of this recipe yields about 1.8 pounds of awesome.! Flour can be use in place of modern Hard Red Winter wheat element this. The proofing process and your loaves look very tasty have done for more than ten years never... Only tested it with that particular variety: yummy Fife sourdough and was almost lost an heirloom tomato is! Wheat berries to make sourdough - and it 's lunch time, so that 's 4! The wheat family name may impede the sourdough in the same ways as the nation ’ s of. Stir the ingredients with... make the leavened preferment: mix the flour and it 's the Red... Salt has dissolved and mix thoroughly, then remove the lid, and your loaves look very tasty it... To your mixing bowl, add small amounts of flour until you can form a round loaf - it! Messerschmidt came highly recommended, so that 's the reason Red Fife was developed... Cast iron pizza pan, another is my enameled cast iron pizza pan, another is my Red!
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