Red Fife Honey Walnut Quick Bread

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Welcome to our Cigi Recipe Box! This is the place where Cigi staff share their favourite recipes featuring Canadian field crops. This unique recipe features a Canadian heritage grain and comes from Heather Johnson, Director, Communications.

Red Fife Honey Walnut Quick Bread

Ingredients:

  • 1 C chopped walnuts
  • 1½ C all-purpose flour
  • ¾ C Red Fife flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • C buttermilk
  • ½ C unsalted butter, melted
  • ½ C flavourful liquid honey (e.g. buckwheat)
  • ¼ C granulated sugar
  • 2 eggs

Topping:

  • 2 Tbsp chopped walnuts

Glaze:

  • 3 Tbsp liquid honey
  • 1 Tbsp water

Directions:

Toast walnuts on baking sheet in 325°F (160°C) oven until golden and fragrant, 7 to 8 minutes. Let cool.
In large bowl, stir together all-purpose and Red Fife flours, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, butter, honey, sugar and eggs. Pour over flour mixture; sprinkle with toasted walnuts. Stir just until moistened.

Transfer batter into parchment paper-lined 8- x 4-inch (1.5 L) loaf pan; sprinkle with chopped walnuts for topping. Bake in 325°F (160°C) oven until cake tester/toothpick inserted in centre comes out clean, about 1 hour (suggest checking at 50 mins).

Glaze:

In glass measuring cup, microwave honey and water at high until boiling, about 1 minute. Poke top of hot loaf all over with skewer; brush with glaze. Let cool in pan on rack for 10 minutes. Transfer to rack; let cool completely.

Make-ahead:

Wrap and store at room temperature for up to 2 days, or overwrap in foil and freeze for up to 2 weeks.

Source: Fieldstone Organics

Red Fife Quick Bread

Here’s what Heather had to say about why she chose this recipe:

“Red Fife wheat is a heritage grain that became the standard variety of wheat in Western Canada in the 1800s. It was the choice of most growers and was widely known as the world’s best spring wheat due to its high productivity and excellent milling and baking qualities. Many of the current bread wheats in Canada owe part of their genetic lineage to Red Fife. Last September my colleague Ellen Goodman and I attended the Canadian Farm Writers Federation national conference in Calgary, Alberta, where Ellen toured heritage harvest, a certified organic farm specializing in heritage grains. Ellen shared with me the bag of Red Fife flour she received there and I went in search of a recipe that featured this wheat that is so integral to Canada’s history of producing the best quality wheat in the world. Everyone who has tried this quick bread loves it!”

Heritage Harvest_Tour

Members of the Canadian Farm Writers’ Federation who toured heritage harvest in Strathmore, Alberta in late September are shown samples of Red Fife grown on-site.

 

Heritage harvest owner Mark Gibeau demonstrates the operation of a stone mill used to grind his organic heritage grain into flour for smaller orders for clients such as specialty bakeries.

Heritage harvest owner Mark Gibeau demonstrates the operation of a stone mill used to grind his organic heritage grain into flour for smaller orders for clients such as specialty bakeries.

 

Heather Johnson joined Cigi in 2000. Her responsibilities include working with the communications team to develop and implement Cigi’s communications strategies targeted to the domestic and international industry. This work encompasses online, print, and social media activities and industry events such as ag shows to build awareness and understanding of Cigi’s work in support of the value chain. Heather, who began her career as a journalist, has over 25 years of experience in corporate, employee, not-for-profit and industry-specific communications. She holds a Diploma in Creative Communications from Red River College.