Fall has brought out my need to bake. Last week I made Old Fashioned Gingerbread but this week I made bread. On a trip to the Bulk Barn, I discovered Red Fife flour made from a Canadian heritage wheat. It's also an organic product. I loved the idea of baking bread with the same flour my ancestors may have, so I bought some.
Then I had to figure out how to use it! I decided to use it like whole wheat flour. I found this recipe for mixed grain bread at Foodess.com. Instead of whole wheat flour, I used the Red Fife. For my add-ins I added more oats and wheat germ.
The photo is the result. It's a hardy but tasty bread. Really good just out of the oven with homemade jam. I'm thinking of experimenting with it in rolls and biscuits.