Turkey Red Wheat

I just tried an heirloom wheat, Turkey Red, which is hard red winter wheat, using the Soft Whole Wheat Sandwich Bread recipe from an earlier post. This recipe has become my standard whole wheat bread for morning toast. I learned about Turkey Red when I was searching for information about the differences between red winter wheat and red spring wheat. My favorite wheat for this bread is Bronze Chief from Wheat Montana. Mountain Peoples Coop used to carry this grain company’s products but Azure Standard does not at this time.

Back to Turkey Red. This grain reportedly came to Kansas in the 1870s with Russian Mennonite immigrants and soon became the dominant wheat produced in the area. Even today the more modern wheat varieties can be traced to this type of wheat. Here is more information about this wheat from the Kansas Historical Society site: https://www.kshs.org/kansapedia/turkey-red-wheat/16789

Overnight fermentation bulked up nicely.
Shaped and placed in pan for second rise.
Nice high rise, better get this in the oven before it overflows the pan!
Checking the temperature after 35 minutes should be over 200 degrees, so back in the oven for 20 minutes
The finished loaf! And the rise rivals that of Bronze Chief.

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