Red Fife is the artisan grain historically grown by early settlers in the great Canadian prairies. Its also the grain we use to make bread at the Village Feast, the tastiest bread I have ever made. It’s also the easiest because the secret ingredient in all true bread is time. The key to an addictive loaf of rich, hearty goodness is not laborious kneading; it’s an overnight rest for the living dough. With time, water and flour naturally form an elastic dough that rises with just a small amount of yeast. Here’s how to make your own Red Fife Bread, full of rustic whole grain goodness.
ingredients
directions
In a large bowl whisk the dry ingredients together, evenly distributing the salt and yeast
Cover the bowl with plastic wrap and let rest in a warm place for 12 to 14 hours. The dough will double in size and bubble, and long elastic gluten strands will form without laborious kneading. Knock the dough down and toss it with a splash of vegetable oil, evenly coating the dough ball. Form it into a 9- x 5-inch (2 L) loaf pan and, without covering, rest it a second time. In 2 to 3 hours it will double in size once more. Meanwhile, preheat your oven to 425ºF (220ºC). When the dough is ready, bake for 45 minutes.