Red Fife wheat is a heritage grain, often used in breads, that is regaining popularity across the country. Here, it is combined with walnuts and local honey in a sweet quick bread that goes well with aged cheeses. Look for Red Fife flour in specialty or organic food stores. If you can't find it, just substitute an equal amount of stone-ground whole wheat or all-purpose flour – either works well.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2011
- 1 cup chopped walnuts
- 1 1/2 cup all-purpose flour
- 3/4 cups red fife flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cups buttermilk
- 1/2 cup unsalted butter melted
- 1/2 cup flavourful liquid honey such as buckwheat
- 1/4 cup granulated sugar
- 2 eggs
- 3 tablespoons liquid honey
- 1 tablespoon water
- 2 tablespoons chopped walnuts
MethodToast 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. Whisk together buttermilk, butter, honey, sugar and eggs. Pour over flour mixture; sprinkle with toasted walnuts. Stir just until moistened.
Topping: Scrape batter into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan; sprinkle with chopped walnuts. Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour.
Glaze: In glass measure, 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.)
Nutritional facts Per slice: about
- Sodium 198 mg
- Protein 6 g
- Calories 323.0
- Total fat 16 g
- Potassium 122 mg
- Cholesterol 52 mg
- Saturated fat 6 g
- Total carbohydrate 41 g
- Iron 11.0
- Folate 26.0
- Calcium 5.0
- Vitamin A 8.0