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Old 09-03-2014, 02:31 PM   #1
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Red fife wheat (flour)

We are researching which type of wheat to plant next spring. We picked up a 10 lb bag of red fife flour. The DH doesn't like how dense the bread is--(I love dense bread--reminds me of the breads I ate and made in Germany). Wondering if any bread makers would care to share their tricks and tips when using red fife flour and how to make it "fluffier." The recipe he used had egg in it. I suggested using milk (or buttermilk) instead of the water and adding a 1/4 tsp of citric acid or baking soda, letting it rise overnight (a no-knead recipe?).

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Old 09-03-2014, 02:39 PM   #2
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More yeast?
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Old 09-03-2014, 02:52 PM   #3
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That didn't work. I was thinking more time or a dough enhancer/conditioner. Anyone? It is a lovely tasting bread--lots of flavour, a "reddish" colour. The DH just doesn't like how "flat" it is. Oh, and he wants to make the dough in the bread machine--no fuss, no muss. So no poolish. But, willing to let it rise overnight....and bake in the oven. One can substitute graham flour for red fife flour. The only time I've used graham flour (hard to find) is to make my grandma's brown bread recipe and flat bread. Hmmmmmm...maybe I should suggest using my grandma's brown bread recipe...it has molasses in it...
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Old 09-03-2014, 03:39 PM   #4
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The only trick I know of to add "fluffiness" to a 100% whole wheat bread is to add vital wheat gluten. Either that, or replace some of the hard wheat flour with AP white. But I don't think that's what you are looking for.
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Old 09-03-2014, 03:56 PM   #5
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I use vital wheat gluten and non-fat dry milk powder.
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Old 09-03-2014, 04:33 PM   #6
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
I use vital wheat gluten and non-fat dry milk powder.
I don't know what vital wheat gluten is? I do have non-fat dry milk powder (also buttermilk powder, soy milk powder, and coconut milk powder). Would the non-fat dry milk powder be enough without the vital wheat gluten (not even sure I can get that here)?
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Old 09-03-2014, 04:46 PM   #7
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Quote:
Originally Posted by CWS4322 View Post
I don't know what vital wheat gluten is? I do have non-fat dry milk powder (also buttermilk powder, soy milk powder, and coconut milk powder). Would the non-fat dry milk powder be enough without the vital wheat gluten (not even sure I can get that here)?
Gluten is the stuff that gives elasticity to bread dough, but there isn't a lot of it in whole wheat. Vital Wheat Gluten is available at a lot of grocers and retailers.
Amazon.com : Hodgson Mill Vital Wheat Gluten with Vitamin C, 6.5-Ounce Boxes (Pack of 8) : Wheat Flours And Meals : Grocery & Gourmet Food

Here's an article that may be of use, as well.
How to Make Softer and Fluffier Whole Wheat Bread | The Kitchn
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Old 09-03-2014, 04:55 PM   #8
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Thanks, Steve. We already discussed adding vit C.
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Old 09-03-2014, 05:08 PM   #9
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Thanks, Steve. We already discussed adding vit C.
This product is not just vitamin C. Did you read the article?

You asked a question. I'm trying to give you a TNT solution that I know works based on my own experience (20+ years of bread baking).
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Old 09-03-2014, 06:04 PM   #10
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Quote:
Originally Posted by CWS4322 View Post
That didn't work. I was thinking more time or a dough enhancer/conditioner. Anyone? It is a lovely tasting bread--lots of flavour, a "reddish" colour. The DH just doesn't like how "flat" it is. Oh, and he wants to make the dough in the bread machine--no fuss, no muss. So no poolish. But, willing to let it rise overnight....and bake in the oven. One can substitute graham flour for red fife flour. The only time I've used graham flour (hard to find) is to make my grandma's brown bread recipe and flat bread. Hmmmmmm...maybe I should suggest using my grandma's brown bread recipe...it has molasses in it...
Could you sub some strong white bred flour for some of the red fife? I do that to lighten my wholemeal bread.
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