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Red Fife Sourdough Bread
Red fife wheat has a wonderful flavor that works well in many settings. I enjoy it as the whole grain addition in calzone dough, cranberry-pecan bread, various porridge breads and more.
I also love it as the star ingredient in a sourdough bread. Below are the photos and recipes for an all whole grain red fife sourdough bread (all-purpose flour starter) and a 40% whole grain red fife sourdough bread.
About Red Fife Wheat
Red fife is a heritage or heirloom wheat thought to have originated in the Ukraine and brought to Canada in the 1840s. It was the main wheat grown in Canada until the early 1900s, when farmers began crossing it with other varieties. Original red fife wheat then persisted mostly in seed collections (Wikipedia) until the 1980s, when Canadian farmers began growing red fife again and consumer demand for the flavorful wheat grew.
In 2003, red fife was added to the Slow Food Ark of Taste, an international catalog of foods that reflect unique and varied traditions around the world. Red fife was the first heritage wheat to be added to the Ark.
To learn more about red fife wheat and the farm from which Breadtopia sources it, click here.
Red Fife Sourdough Bread
Red fife wheat is very flavorful, with a slight cinnamon sweetness and hint of anise. Red fife sourdough bread pairs well with almost anything, and I loved it with these curried lentils.
Ingredients
All Whole Grain Red Fife Sourdough Bread
40% Whole Grain Red Fife Sourdough Bread
Instructions
Note
Shopping List
Red Fife Sourdough Bread