‘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


  • 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


  • 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.

Rustic ‘Red Fife’ Wheat

Red Fife Double Chocolate Cookies