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Learn to make QUALITY Bread

QUALITY “MAKE LATER” BREAD RECIPE

Ingredients
  

  • 3 cup Red Fife sifted flour
  • 1.5 cup warm water
  • 2 teaspoons salt
  • ¼ teaspoons yeast

Instructions
 

Prep:

  • Mix ingredients then knead (in the Kitchenaid or by hand) for 5 minutes.
  • Let sit at room temp. for 2 hours (covered with towel).
    Then in refrigerator for at least 2 hours (covered).
    Can sit in refrigerator for up to 7 days.

When ready to make bread:

  • Flatten the dough ball.
  • Sprinkle with a tablespoon of sugar (or honey).
    Fold 5 to 10 times, form into ball.
  • Place in well oiled loaf pan.
  • Cover with a towel and leave out for at least an hour to rise.
  • Preheat oven to 425 F.
  • Bake for 15 minutes, then remove to smear butter on top.
  • Bake another 10 minutes + (until done)
  • Cool before slicing:)

Notes

The above recipe amounts are for about 1 loaf. We make triple or 5X the amounts listed
for ingredients.You can make it without adding the sugar (or honey) but it will not rise as well. (The
yeast runs out of food)
You can mix up (multiple batches) a weeks worth of bread dough at one time. Multiply
recipe amounts by number of loaves. Leave dough in refrigerator at step 2). Then when
ready to make one loaf: At step 3) – break off a softball size dough ball. Leave original
dough in refrigerator for later and continue with small dough ball broke off.
Keyword bread,

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Organic Red Fife Wheat

ORGANIC; NON-GMO; HEIRLOOM

Our family raises organic, non-GMO grains on a small farm in Illinois, from start to finish.

Unhappy with the introduction of GMO’s and agriculture’s increasing use of chemicals, I began experimenting with organic methods, starting small with our first certified organic sweet corn in 2007.

Today, we’ve expanded to include organic oats, wheat, popcorn, peas, soybeans, and buckwheat, and our products are being sold in restaurants and stores everywhere from Chicago to St. Louis.

When choosing natural varieties for food crops, taste is our most important factor. This leads us back in time to older—and often heirloom—varieties. So get ready to enjoy the delicious and nutrient-rich meals you’re craving, made with love from our crops.

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