Over-night Red Fife Wheat Bread

Picture of whole wheat bread


Red fife wheat has deep cultural ties to Peterborough county.  We sourced ours from Merrylynd Farm, based out of Selwyn.  You can check out their website here:  http://merrylyndorganics.ca. Their products are available also available Joanne’s, The Main Ingredient and The Lakefield Pantry.


2 cups
all purpose flour (unbleached)
2 cups
whole grain red fife wheat flour
1⁄2 cup
multigrain mix (any combination of cracked wheat, buckwheat groats, hemp hearts, rye and flax seeds will work great)
1 teaspoon
active dry yeast
1 1⁄2 teaspoon
2 1⁄4 cups
warm water


  1. Whisk the dry ingredients together in a large bowl.  Pour in the warm water, and stir with a wooden spoon until it comes together.
  2. Cover the bowl with plastic wrap and set in a warm place for 12 - 14 hours.  The dough will have doubled in size, and it will be filled with bubbles.  Coat your hands lightly with a vegetable oil.  Take the dough out of the bowl (it will deflate).   Lightly oil the dough’s surface and form into a loaf shape.  Place it in a 9 x 5 inch baking pan.  Allow it to rise again, uncovered for about 2 - 3 more hours until it has doubled in size again. 
  3. When ready to bake, heat the oven to 425 F and bake for 45 minutes (bread is baked when it reaches an internal temperature of 200 F).

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