Description
This Red Fife Wheat-Flavoured Bread is delicious and hearty; yet it makes the most delightful sandwich bread.
Ingredients
Units
Scale
Sponge:
- 198g Red Fife Wheat
- 199g White All Purpose Flour unbleached
- 60 g Honey
- 450 g Water
- 2 1/4 tsp Instant Yeast
Dough:
- 397 g White All Purpose Flour unbleached
- 1/2 tsp ground Ginger
- 17 g sea salt
- 1tsp Diatastic Malt
- 60 g Lard softened
Instructions
- To make the Sponge, dissolve honey in warm side of Room Temp water in a mixer bowl. Reserve about ¼ cup of the water and dissolve the salt into it and set aside. Blend yeast and flour together and add all at once to water into the mixer bowl.
- With the flat paddle blend all together then turn you mixer up to 5 or 6 and beat sponge for two minutes. Then cover and let stand for 45 mins.
- Blend the Ginger and Diastatic Malt to the Flour.
- After 45 mins, add the blended dry ingredients and the Lard to the Sponge. With the dough hook, mix the dough together and when all is incorporated let the dough sit quiet for 10-20 mins to autolyze. Then add reserved salted water and stir in with a low setting. Then, knead for 8 mins at 5 or 4 for 8 mins.
- Turn the dough out and carefully make into a round. Let the Round rise for about an hour to an hour and a half till doubled.
- Then cut in half and gently make two balls. Let sit for 5 mins covered with a damp towel.
- While the dough rises, Place a baking stone in the middle rack of the oven and turn oven on to 425° F.
- When it’s time to form loaves, cut the dough in half and gently make two balls. Let sit for 5 mins covered with a damp towel.
- Flatten each ball out and form into Sandwich style loaves and place in regular bread pans cover and let rise for one hour.
- When ready to bake: Slash the loaves down the middle and place in oven. With a spray bottle spray the loaves every 30 seconds. Do this three times, after the last time lower the temperature to 350° F and bake for 45-50 minutes.
- Place loaves on a cooling rack and baste the tops with butter.
- Let the loaves cool for two hours before storing.
Notes
Recently I came across a bin of Red Fife flour at our local Bulk Store. This is a real Canadian Heritage Wheat. It was first brought to Canada and grown in Nova Scotia in 1842. It is delicious and hearty and yet makes the most delightful sandwich bread.
- Category: Sandwich Bread