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”.
- 2 cups milk, or rice milk or water
- 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, optional
- 1/3 cup sunflower seeds, optional
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 30 – 40 minutes. Let cool for at least 20 minutes. You can make this recipe and form dough into small loaf buns, bake for 30 minutes at 350 – 375 degrees.
* I added 1/2 cup cracked spelt soaked in 1 cup of warm water for an hour to this recipe with amazing results.