Organic Red Fife, Rustic Bread - Bread Machine and Oven Baked

Heritage Red Fife wheat is a pioneer for helping people put value onto heritage varieties of food crops in Canada. The revival of Red Fife in the Canadian food scene is helping bring variety and farmer identification to food crops.  Artisan bakers who are now using Red Fife making their own signature baked goods using its flour. 

 

Homemade Organic Red Fife Rustic Bread

 

This Canadian heritage wheat delivers a distinct, nutty flavour, slightly sweet and is rustic red in colour.  Used when making waffles, muffins, bread and buns, this grain brings your taste buds back to the “good old days”.  Our miller has a good supply of red fife for you to add to your pantry.

 

This recipe I sort of adapted from a whole wheat recipe I have for my bread machine.  It made such a lofty dough, that this recipe made for me one large round or two regular sized loaves.  I decided I needed to bake it in the oven for that traditional home-baked bread feeling.  This dough is also used to make rustic dinner rolls and enjoyed with plenty of fresh butter.  This recipe makes one large round or 2 regular loaves.  Feel free to freeze one of the loaves to rise and bake for future use.

• 2 cups milk, or rice milk
• 1 cup warm water
• 2 tbsp. butter cut into pieces
• 2 tbsp. maple syrup
• 2 tsp. salt
• 4 cups red fife flour
• 2 cups spelt flour
• 3 tsp active dry yeast or bread machine yeast
• 1/2 cup flax seeds
• 1/3 cup sunflower seeds

Measure ingredients except for seeds  into bread pan in the order listed.  Select the “whole-grain” setting on the bread machine, 2 pound setting.  You may need to play with a little more liquid, depending on the moisture in the air on baking day.  The dough should not be too dry, and thump around in the pan.  Add seeds when the machine indicates.  Allow dough to form and rise.  Remove dough from the machine before it starts to bake.  My machine was about 2 hours.   Shape into a loaf and place on a lightly floured cookie sheet if making a round, or place in 2 well greased and floured loaf pans. (at this point you can freeze one loaf, well wrapped in plastic for future use) Allow to rise by placing a warm, damp towel over top and placing in a warm, draft-free area  for 45 minutes or until twice the size.  Bake at 375 – 400 degrees for 40 – 50 minutes.  Let cool for at least 20 minutes.  You can make this recipe and form dough into small loaf buns, bake for 20 minutes at 375 – 400 degrees

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