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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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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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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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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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Old 09-03-2014, 06:07 PM   #11
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How about simply less flour + more liquid?
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Old 09-03-2014, 06:23 PM   #12
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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).
Yes, Steve, I read the article. I just don't know, yet, where I can get that product here. You guys in the US have so many things available that are not readily (or even) available here. And that cross-border shopping thing, can be a real pain.
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Old 09-03-2014, 06:26 PM   #13
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How about simply less flour + more liquid?
That was one of the things that came up when we went surfing for bread recipes on the 'Net using red fife flour. We are just looking for a wheat that grows here and is fairly hardy re: disease free, etc. And, one we can use for bread that the DH likes. I don't eat enough bread to give a ...
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Old 09-03-2014, 07:03 PM   #14
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I looked up red fife and it's kinda low in gluten.

As far as getting vital gluten in Canada, I found this http://www.amazon.ca/s/ref=nb_sb_ss_...en%2Caps%2C208

A lot of health food stores carry Bob's Red Mill products.
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Old 09-03-2014, 07:49 PM   #15
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I looked up red fife and it's kinda low in gluten.

As far as getting vital gluten in Canada, I found this http://www.amazon.ca/s/ref=nb_sb_ss_...en%2Caps%2C208

A lot of health food stores carry Bob's Red Mill products.
Thanks, TL. I know a couple of places that aren't too far off the beaten path that carry Bob's Red Mill products. Remember, we don't go grocery shopping often except for dairy products since we grow most of what we eat. I do more grocery shopping when I visit you in Montreal than I do here!
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Old 09-03-2014, 09:44 PM   #16
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You can buy vital wheat gluten on line from King Arthur flour. They ship to the great white north.

You can also order it from Amazon.ca and get it in 2 days if you have Amazon Prime.
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Old 09-03-2014, 10:11 PM   #17
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You can buy vital wheat gluten on line from King Arthur flour. They ship to the great white north.

You can also order it from Amazon.ca and get it in 2 days if you have Amazon Prime.
I already gave her the link on Amazon.ca. We don't bother with Amazon Prime. The Canadian version only helps with shipping. No free TV, music, ebooks. You have to buy a lot from Amazon.ca before Prime is worth the $79/year.
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