‘Red Fife’ Bread

Bake a softer and tender bread by using a heritage wheat grain.

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by Lois Hoffman
‘Red Fife’ Bread, made from a Heritage Grains LLC recipe.
2 loaves SERVINGS

Ingredients

  • 2 packets dry yeast (1/4 ounce each)
  • 2 cups milk, heated to 110 F
  • 1/2 cup white sugar
  • 2/3 cup butter, melted
  • 2 teaspoons salt
  • 4 eggs, room temperature
  • 8 cups ‘Red Fife’ flour, plus extra for dusting

Directions

  • In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, and eggs, and mix until well-combined. Add flour, and thoroughly mix into dough.
  • Dust your hands with flour, and then knead dough until it’s smooth.
  • Return dough to bowl, and cover with a moist towel. Let dough rise in a warm place (between 120 F and 160 F) for about 1 hour, or until it doubles in bulk.
  • Form dough into 2 loaves and place them in separate loaf pans. Let loaves rise until crested 1 to 2 inches above top of pans. While dough is rising, preheat oven to 375 F.
  • Bake loaves until browned and internal temperature reaches 190 F.
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Bake a softer bread with a more tender crumb by using a heritage wheat grain. Try freshly ground ‘red fife’ wheat for better digestion for those with some gluten sensitivities.

What Is ‘Red Fife’ Wheat?

Rustic ‘Red Fife’ Wheat

Red Fife Double Chocolate Cookies

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