Add the perfect crunch and chew to your board with some Ontario-made crackers and breads. ( Log Out /  Red Fife Flour 1/2 tsp. Canadian farmers took advantage. Red Fife makes a robust bread that has outstanding flavor and texture. (about 2/3 cup) spring or filtered water, warm (about 105°) For the leavened preferment: 8 oz. Indeed lucky that I stumbled on your web page by chance. – Bosal exhaust. Our flour comes from heritage Red Fife wheat, a hard spring wheat, high in protein (gluten) and lower in starch. Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. ( Log Out /  It disappeared from production with the Great Depression and was re-introduced into Canada a little over a decade ago, where it has drawn a slow, steady, ardent cadre of artisan bakers. Allow the bread to cool then turn it out. This makes it an ideal bread making flour and it's the reason Red Fife was originally developed and remains popular today. By 2008 Red Fife returned to Ontario, where it was originally seeded. Enter your email address to subscribe to this blog and receive notifications of new posts by email. endobj I’ll be subscribing to the rss feed so I can obtain the current updates. To the yeast mixture, add the remaining 2 cups of water, the remaining 3/4 cup of sugar, the salt, melted shortening and the honey. New and improved varieties came onto the market which adapted better to disease and pests. For the latter half of the 1800s Red Fife was grown widely and set the standard for wheat in Canada. Red Fife was first grown by Dave Fife in 1842 at a farm in Peterborough, Ontario. Sorry, your blog cannot share posts by email. 2 0 obj There were standard country loaves, both whole wheat and white, and among them was a unique deep-golden boule. It set the standard in both milling and baking. (1 cup plus 7 Tbsp.) Where do you find your inspiration for all this :|? Legend goes that a friend of Mr. Fife collected a sample of seed from a ship in the Glasgow port. Once all the flour is incorporated, turn out onto a clean floured surface and finish kneading by hand. 446 Summerhill Avenue, Toronto, Ontario M4W 2E4. Before my trip to London, I put out a group e-mail to Slow Food Edmonton members and asked where I might buy Red Fife Wheat. 3 cups unbleached all purpose flour, + more for kneading (see note above). Join the discussion today. Just call to order. I also love it as the star ingredient in a sourdough bread. I enjoy it as the whole grain addition in calzone dough, cranberry-pecan bread, various porridge breads and more. Allow to double in size (this will take about 45-90 mins). It is characterized by 3 little awns at the top of the wheat head. . It needs to be kneaded by machine—not by hand—to fully develop the flour’s gluten. Red Fife Wheat Bread Recipe. In another large bowl mix all the flours together. A loaf of bread with Ancient grains and red fife in it. Stir again to make sure it has all dissolved. A loaf of bread with Ancient grains and red fife in it. 1/2 cup melted shortening 1 0 obj Red Fife Flour 1/2 tsp. Red Fife is a bread wheat variety that Dave Fife and his family began growing at their Peterborough, Ontario farm in 1842. Change ), You are commenting using your Google account. It is a hard spring wheat, high in protein (gluten) and lower in starch. She had picked it up in Prince Edward County when she was there, and had not yet delved into it. You can make loaves, buns, twist bread, whatever. Always, Always...I have to remember this! Or all Red Fife for that matter! Always available with advance ordering are our famous bun wheels – 36 tear-apart buns in a large presentation format. INGREDIENTS 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. (about 2/3 cup) spring or filtered water, warm … That wheat actually exists… it’s called Red Fife. <> 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. Red Fife was the first wheat to be named in Canada and many modern varieties of wheat owe their genetics to Red Fife. We used it for sandwiches, dips, croutons, toast, pasta… you name it. 1847 Stone Milling, Your Local & Organic Flour Provider in Ontario. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Experiment! This makes it an ideal bread making wheat. When you’re done the dough should look smooth and soft (probably about 4-5 mins). For the latter half of the 1800s Red Fife was grown widely and set the standard for wheat in Canada. Turn the dough out onto a board and shape it…. Read the Red Fife Flour in Toronto? Evelyn’s Crackers Slightly Seedy. Why? I suggest storing the bread in a bread bag, like you would get from the supermarket. Put the dough back into the large bowl and cover with a damp towel. Chocolate Spice Cupcakes, with Chocolate Orange Ganache, Serrano Ham Wrapped Stuffed Chicken Breast. Boost your endothelium!! Red Fife is a heritage bread wheat that was first grown in Ontario by David Fife and his family in 1842. They’re done when they are nicely browned and you can tap the bottom and it sounds hollow. I had a red fife terroir tasting in mind at the onset of planning this conference. I made this bread recipe (below) and flipped. This creation was called Marquis. That all changed when a woman named Sharon Rempel revived and recommercialized the plant. (1 cup plus 7 Tbsp.) 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). Change ), You are commenting using your Twitter account. 3 cups whole wheat flour (see note above) fine sea salt 5 oz. The stone-ground flour is milled from certified-organic whole grain wheat grown on CIPM Farm. 2 tbsp dried yeast (or 4.5 tsp fine instant yeast) discussion from the Chowhound Restaurants, Ontario food community. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. <>>> These days if you stop by a farmers market or a specialty food store you’ll probably be able to find some Red Fife and production is expected to increase in the coming years. Remember that the dough out onto a board and shape it… when your bread a time until incorporated! Disease and pests Red, brown & white who originally grew it Canada... 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