(1 cup plus 7 Tbsp.) Read page 3 of the Red Fife Flour in Toronto? The Red Fife hard spring wheat is a heritage variety. 8 oz. Always, Always...I have to remember this! In large mixing bowl combine water, honey, and yeast. I had a red fife terroir tasting in mind at the onset of planning this conference. Red Fife is a Canadian heritage wheat first planted by David Fife in Peterborough, Ontario in 1842. This creation was called Marquis. 446 Summerhill Avenue, Toronto, Ontario M4W 2E4. My family and I couldn’t stop eating it… in fact, 2 giant loafs were demolished within just a couple of days. You can make loaves, buns, twist bread, whatever. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Within seconds, Maria responded saying she had a bag that she would share if I wanted to bake bread with her. Sprout whole grains after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies. Of course, being absolutely obsessed with pasta, I had to wander over and see what it was. <>
Cover your bread again with a damp tea towel and allow to double in size again (another 45-90 mins). fine sea salt 5 oz. Bake the loaves for 20-30 minutes (if you are making rolls it will probably be more like 20 mins, if you are making oversized loaves maybe 35 mins… you’ll have to keep an eye on them). Then, mix in the combined flours, one cup at a time until all incorporated. 3/4 cup + 1 tsp dark brown sugar A man behind the counter told me it was grown a short drive outside Toronto, Ontario, and was milled only 4 days before! I enjoy it as the whole grain addition in calzone dough, cranberry-pecan bread, various porridge breads and more. Sourdough crackers made with Ontario Red Fife wheat, sesame seeds and pumpkin seeds. That all changed when a woman named Sharon Rempel revived and recommercialized the plant. Change ), You are commenting using your Facebook account. When you’re done the dough should look smooth and soft (probably about 4-5 mins). We used it for sandwiches, dips, croutons, toast, pasta… you name it. For almost 90 years Red Fife only existed in small quantities within plant breeders’ seed collections (although a lot of our current wheat derives from it). 6UM��
�Z��;�����'����� �O&5��4��-�!>|����M Red fife wheat is an incredible Canadian heritage wheat. 1 tbsp salt I made this bread recipe (below) and flipped. evelynscrackers.com. Gourmaniac.ca . Monday to Friday 8am – 8pm Saturday & Sunday 8am – 8pm NEW YEARS DAY (Jan 1st) – 10:00 am to 6:00 pm (416) 921-2714. info@summerhillmarket.com. 1 0 obj
That wheat actually exists… it’s called Red Fife. x��[[o�F~��0��¢9�� �N\d�A���}H�0)�5-)$�K~����p(���D��\�s��姦��jщ�/?u�Z��B|���l���}ݖ����j��j������kqu����Rz~$n���I��R���|�����;_��?���}"������/߮����W������^$���9��b�/�>��2�7�G���b[ľt��z!����/4�L��n:&mW-�S�Q�Y87�xR-K1�&�[�M
_Kz��â+� ��(�Шj-��i�sU127R/ۛ늒4�YH�܋3�.��DH/�DS������s�&�"/t����vU������D�o�z*��f:�'�@��S��Ft8`�J~�*��A�`�0$����w���4�[�����)�����[腡K���ltl�%�p� Similar to Acadia Heritage Wheat Flour, those with intolerances to wheat find they can eat and enjoy Red Fife Flour. Red Fife Flour 1/2 tsp. Red Fife was the first wheat to be named in Canada and many modern varieties of wheat owe their genetics to Red Fife. Red Fife Sourdough Bread Red fife wheat has a wonderful flavor that works well in many settings. instant yeast 5 oz. I had spoken to Sharon Rempel on the phone a few times a couple of years ago to learn about her involvement in initiating the process to have Red Fife Wheat become a Slow Food Canada Presidia Product.I learned it was an arduous process, but a labour of love and a passion for Sharon who now lives on Vancouver … Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. 1847 Stone Milling, Your Local & Organic Flour Provider in Ontario. They’re done when they are nicely browned and you can tap the bottom and it sounds hollow. The recipe would have been just as good with 5 cups Red Fife and 4 cups whole wheat, or 7 cups Red Fife with 2 cups rye. Red Fife Wheat Bread Recipe. Organic Red Fife Heritage Flour is made from wheat which is the parent variety of all modern wheat grown in Canada today. (about 2/3 cup) spring or filtered water, warm … 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. To do this you can use a wooden spoon or your hands. Change ), You are commenting using your Twitter account. Just call to order. Red Fife fell out of favour after that, and it wouldn’t resurface until the 1980s. ( Log Out / Once all the flour is incorporated, turn out onto a clean floured surface and finish kneading by hand. <>/XObject<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 612 792] /Contents 4 0 R/Group<>/Tabs/S/StructParents 0>>
From 1860-1900, Red Fife enjoyed its heyday as the nation’s wheat of choice. I know what you’re thinking when you look at this recipe… “Hey, there’s only 3 cups of Red Fife, with an equal amount of white and whole wheat flours.” The simple answer is that I only had 3 cups of Red Fife to use. – Bosal exhaust. Locations . Beer Bread Spelt and Red Fife bread. Allow the bread to cool then turn it out. You really can’t make any mistakes with this one. Our flour comes from heritage Red Fife wheat, a hard spring wheat, high in protein (gluten) and lower in starch. That all changed in the early 1900 when a guy by the name of Charles E. Saunders crossed Red Fife with another wheat, Hard Red Calcutta. It is characterized by 3 little awns at the top of the wheat head. Or all Red Fife for that matter! Remember that the dough will double in size so leave some room. Like the information here. There were standard country loaves, both whole wheat and white, and among them was a unique deep-golden boule. Red fife is Canada’s oldest wheat. By 2008 Red Fife returned to Ontario, where it was originally seeded. But once the century turned, so did Red Fife’s popularity. Bread and Crackers. ( Log Out / It got my attention. It set the standard in both milling and baking. Canadian farmers took advantage. Beat an egg with 1 tbsp of milk or cream and brush the top and/or sides of your bread. Stickiness notwithstanding, Red Fife is a bread flour and this is a muscular dough. I put in some whole wheat and white just to see what it tasted like in comparison. That all changed in the early 1900 when a guy by the name of Charles E. Saunders crossed Red Fife with another wheat, Hard Red Calcutta. Imagine wheat so delicious and healthy that a movement was started to bring it back to Ontario. We use Red Fife Whole Wheat Flour in our bakery! Enter your email address to subscribe to this blog and receive notifications of new posts by email. Join the discussion today. The Heritage Wheat Project began in 1988. I was at the St. Lawrence Farmer’s Market recently and I found a little table selling a strange looking flour, and an equally strange looking pasta right next to it. Red Fife is a variety of bread wheat (Triticum aestivum) that David Fife and family began to grow in 1842 In Peterborough Ontario. 3 cups whole wheat flour (see note above) 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. Ancient Grains loaf. The stone-ground flour is milled from certified-organic whole grain wheat grown on CIPM Farm. 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 (about 2/3 cup) spring or filtered water, warm (about 105°) For the leavened preferment: 8 oz. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. ( Log Out / Tags: brown sugar, cream, dried yeast, egg, honey, milk, red fife, red fife bread, salt, shortening, water, white flour, whole wheat flour, Hmmm thanks for yet another very interesting post. Change ), You are commenting using your Google account. 1/2 cup melted shortening When your bread has risen, turn your oven to 400˚F. Put the dough back into the large bowl and cover with a damp towel. Legend goes that a friend of Mr. Fife collected a sample of seed from a ship in the Glasgow port. The colour was a dark mixture of red, brown & white. discussion from the Chowhound Restaurants, Ontario food community. Experiment! This makes it an ideal bread making wheat. endobj
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