Description
Red fife wheat has deep cultural ties to Peterborough county. We sourced ours from Merrylynd Farm, based out of Selwyn. You can check out their website here: http://merrylyndorganics.ca. Their products are available also available Joanne’s, The Main Ingredient and The Lakefield Pantry.
Ingredients
2 cups
all purpose flour (unbleached) 2 cups
whole grain red fife wheat flour 1⁄2 cups
multigrain mix (any combination of cracked wheat, buckwheat groats, hemp hearts, rye and flax seeds will work great) 1 teaspoon
active dry yeast 1 1⁄2 teaspoons
salt 2 1⁄4 cups
warm waterInstructions
- Whisk the dry ingredients together in a large bowl. Pour in the warm water, and stir with a wooden spoon until it comes together.
- Cover the bowl with plastic wrap and set in a warm place for 12 - 14 hours. The dough will have doubled in size, and it will be filled with bubbles. Coat your hands lightly with a vegetable oil. Take the dough out of the bowl (it will deflate). Lightly oil the dough’s surface and form into a loaf shape. Place it in a 9 x 5 inch baking pan. Allow it to rise again, uncovered for about 2 - 3 more hours until it has doubled in size again.
- When ready to bake, heat the oven to 425 F and bake for 45 minutes (bread is baked when it reaches an internal temperature of 200 F).
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