Turkey Red is an Heirloom wheat strain that the Heritage Grain & Seed Company of Lawrence, Ks. They clean well, do not rust, have no coating to wear off and last indefinitely. They’ve worked hard to isolate the seed stock, and provide the baker an identity preserved wheat. List of Grains & Other Bread Ingredients. The Red Fife flour was fluffier and the Turkey Red was more deeply colored. Protein: 11.6% Hard red modern variety did 66 bu/Ac. Please reach out to us via DLM@dorothylane.com with your request. Turkey Red Wheat. Donn–look up Bakers Field in Minneapolis. That search led us to Ohio-based Bear’s Mill, one of the few operating water-powered mills in Ohio. Thanks so much for your feedback. I sliced the bread after it had cooled for about 3 hours. And who would actually farm it with Ed in his late seventies and Dale in his eighties? She approached Ed to see if he knew of anyone growing soft winter wheat, which is more commonly grown in Ohio and can be used for cakes and pastries. It’s not hybridized in any way. You see, Ed is the synapse that connects it all together with our story here, from cultivating a vision rooted in historical significance to figuring out the nuts and bolts so it can happen. Combine water, gluten, yeast and 5 cups flour in a large mixing bowl or the bowl of a stand mixer. hi I live 2 hrs. Just one taste of the Turkey Red Wheat Bread that we’ve baked from this wheat, and it’s clear that you’re biting into a slice of history and so much more. The cutting edge nature of a grocery store to be growing its own wheat to be milled into flour and baked into bread is something unique that we never dreamed would be possible, but thanks to three men—Dale, Ed, and Danny—it is. The “Turkey” variety of hard red winter wheat was introduced to Kansas in 1873, carried by Mennonite immigrants from Crimea in the Ukraine, fleeing Russian forced military service. In his eighties, he’s doing something that he didn’t think was possible as he honors the legacy of his ancestors and shares that with his local community. For many it was the lure of vast amounts of free land on which they could farm. Here, moisture is not. Knead in enough flour to let dough ball up and clean the sides of the mixer bowl with its dough hook. Formed loaves, ready for a 12 hour nap at 40ºF. Required fields are marked *. Turkey Red Wheat came to Kansas with Russian Mennonite immigrants in 1873. The Mennonites who settled in Kansas brought with them seeds of Turkey Red Wheat, a hard red winter wheat variety, that proved to be productive and eventually helped to develop Kansas into the "Bread Basket of the Nation". Hard red wheat is generally preferred by bread bakers. for us next to it. “That started our conversation and a lifelong friendship. Artisan Bread: The DLM Difference - Dorothy Lane Market, DLM Difference: Heavenly Ham®, A Timeless Tradition, Holiday Cozy Comforts: Charcuterie at Home, Holiday Cozy Comforts: Sweet Nostalgia Dessert Board, Shopping Tips This Holiday: 5 Things to Know. Divide into five loaves, and let dough rise in 5 greased 4×8 bread pans placed in a slightly warm oven for 15 minutes; rising to about level with the pan. Following decades of nearly complete disappearance, Turkey Red has been saved from extinction in the last twenty years by organic farmer Bryce Stephens and his family’s fifth-generation farm in … I also live in Canada and would be very interested and appreciative to know where I might obtain some of this Turkey Red. Jennifer adds that “it’s an heirloom grain that has not been messed with. Thank You , Dimitri, for the truth clarification about Catherine the Great and Alexander II. The Red Fife dough was more elastic, the Turkey Red more extensible. Hi. The type of wheat a flour is … It originated in Turkey, and was grown in the breadbaskets of Europe for centuries, prized for its hardiness, rich flavors, and excellent baking qualities. From there, a spark was ignited, but questions loomed. It wouldn’t hurt DLM, and could establish DLM as the southwestern Ohio heirloom grain source. Although it's origins are obscure, it almost certainly originated in the Crimean region of the old world. 1. Measure lukewarm water into large container, add yeast and let stand until yeast begins to dissolve. Will harvest soon. Using a stone mill, master miller Terry Clark worked a portion of this year’s harvest into flour to bake bread from, just the way it would have been done by Dale’s ancestors. Turkey Red is a heritage grain which means it has never been hybridized. • ‘Turkey’ Hard Red Winter Wheat. Copyright Save my name, email, and website in this browser for the next time I comment. They could have served as conscientious objectors, in medical roles, but it’s understandable that as pacifists they would prefer to emigrate. Remove loaves from the oven and heat it to 350 degrees. Is this wheat berry organic, meaning planted, grown, harvested without any chemicals? Roast Brussels Sprouts and Parsnips with Maple-Soy Glaze, Classic Mashed Potatoes & Mashed Potato Puffs, Sage, Thyme, Chili and Orange Rubbed Roast Chicken, Honey-Rosemary Glazed Hassleback Sweet Potatoes. Let rise to the top of the bowl, for about 45 minutes. Turkey Red wheat was first introduced in Kansas by Mennonite farmers in the mid-1800s, from what is now Ukraine. ’76, UD MBA’84, UD School of Law ’88. There are many different grains used in making bread, and it’s flavorful, fun, and nutritious to use different ones in the breads that you make. “When that was growing and getting golden, it was the most beautiful thing you ever saw. Established in 1849, it has a well-deserved place on the U.S. National Register of Historic Places. The iconic reputation of Kansas wheat traces back to the many millions of acres of Turkey Red grown a century ago. So why did Danny say “yes,” a question that many area farmers have asked him? 2020 Mill City Farmers Market. The Turkey Red has a more nutty taste maybe because of darker pigmentation but the Red Fife also has a pleasant flavor. It’s slightly gummy with a distinguishable sweetness that sets it apart from more conventional wheat. Water was a problem and rain was a problem. A change in Russian policy, however, led the Mennonites to move once again in the 1870s to a country where they would be allowed to pursue a pacifist course. Turkey Red, a hard red winter wheat, was a variety brought over to the U.S. by Mennonites in the 1870’s and was the widely grown variety until the 1940’s when the modern varieties started taking over (Slow Food, USA). Turkey Red is an heirloom hard red winter wheat It originated in Turkey, and came to Kansas with Russian Mennonite immigrants in 1873, prized for its hardiness, rich flavors, and excellent baking qualities. At the heart of it all though is Dale and his connection to this heirloom grain. Of exceptional flavor and baking qualities, Turkey Red is a landrace hard red winter wheat that was introduced to US growers around 1873. Note: Having made about two thousand loaves at home, stainless steel pans are superior for my bread. All rights reserved. We’ll keep you posted though if that ever changes. In pursuit of religious freedom, they brought with them the seeds that would flourish across The Breadbasket, where many settled in the U.S. “They must have prized their wheat so much,” says Ed. We’d love to put you in touch with our bakery director. Ed was shocked to find out that he was standing before a direct descendant of these immigrants. They were free to practice their religion, but their exemption from military service granted them by the Tsar was scheduled to end in 1880. Great story!! Fine article on the US side, but a bit slapdash on the history of the immigrants who brought “Turkish Red” (as it was known in Russia) to the US. “We’re still learning what this wheat does and how it adapts to Ohio weather,” says Danny. DLM sells other local brands by mail/internet order, so why not take advantage of the internet to sell some of the 20 acres of weight they backed? Would this crop thrive on Ohio soil and if so, how would it behave when it came to baking bread? I am a organic farmer in Southeast Minnesota, and i loved the story behind your bread. He’s known as “the Great Emancipator,” because he emancipated all serfs in Russia years before Lincoln’s Emancipation Proclamation freed the slaves in the US. You have most of it correct Dmitri. He grew test plots and was fascinated by its colorful history. Turkey Red Wheat, once the dominant variety of hard red winter wheat planted throughout the central U.S., is back in production. n of detriot in Canada so we have the same weather as ohio I be interested to buy some of this turkey red wheat and by the way I come from Poland which is next to Russia and my mom baked bread that we could smell 2 mi away so I have a feeling that it was this wheat I realy appreciated reading and hope to hear from you thanks stan. My point is that they weren’t fleeing persecution for their faiths or any other restrictions. It was at a farmers’ market in 1992 when Ed Hill, of Hill Family Farm, and Dale Friesen first crossed paths. Seeing Dale come to life with memories makes it all worth it for the circle of local partners gathered at the wheat field on this beautiful morning. I would greatly appreciate any info you can provide. Hi Jerry! That’s why DLM increased its investment from 2.5 acres in 2016 to 10 acres of this year’s 20-acre harvest. I live in Virginia, and would like to know where I can buy or order Turkey Red flour? An excellent balance of both tastes. The Tsars didn’t “take power” after Catherine II died. The Anabaptists along with other German families who were invited by Catherine to farm areas of Russia were promised by the Czarina that they would live in closed communities and their descendants would not be conscripted into Russia’s army. “They brought their language, their skills, and they brought their wheat.”. He recalls harvest time and the celebration that would occur afterward. He reaches down and plucks off a wheat berry. Beat thoroughly with a spoon or electric mixer to make a “sponge.” By using a stone mill we’re able to retain the nutritional content available in the wheat berry. In most recipes (except for yeasted breads) they can be used as a substitute with minimal recipe alteration. Meantime, how do I get my hands on some of this outstanding bread? “It’s a wild, wild run … you see it dancing in the wind,” Ed marvels. “Never in my wildest dreams … To see that big of a field reminds me of what I grew up with.” Dale was born in Nebraska where his Mennonite ancestors settled when they came to America. Hi, I’m a 3rd generation Mennonite farmer here in Washington. The protein levels of bread play heavily into the science of baking, and this year’s run is off the chart, coming in at 13.7% , which is considerably higher than most hard winter wheats. Turkey Red Wheat is considered a heritage grain now, but it can still be purchased from boutique millers. Turkey Red Wheat has been the basis for higher yielding wheats, more demand in the markets, a tool for researchers, improved milling quilities, and improved bakers products. Ed, who studied and grew ancient grains, had long been interested in Turkey Red Wheat. Hi I’m trying to find the book they mentioned in the video around the 1 minute mark but I cant find it , what’s the authors name? When Catharine died, so did the promises. © Their conversations continued over the years, but they knew to pull this off they needed a buyer—some way to bring the grains to market and into the hands of local people. “I think we’re just hitting the tip of it with growing something local that can be made into bread locally and enjoyed by local people,” Danny says. Your email address will not be published. The crumb was very moist and tender with a wheaty and mildly sour flavor. It thrived in Kansas, swiftly becoming the primary wheat variety planted throughout the Central Plains. The unknowns of growing Turkey Red Wheat on his soil were like a puzzle waiting to be solved. We searched high and low for just the right local partners to mill this year’s crop. I would really like to talk with Danny, Ed, and Dale regarding whether or not the Turkey Red could be grown in Minnesota. It’s the climate in Ohio that presents the greatest challenge, as Turkey Red Wheat is tall and events like rain, wind, and hail can bend it over. The crust was chewy, except for the ears which were crunchy. The germ of an idea for this wheat field was actually set into motion many years ago. Many thanks goes to Danny Jones, the local farmer who was crazy enough to say “yes” to this venture. That’s why DLM increased its investment from 2.5 acres in 2016 to 10 acres of this year’s 20-acre harvest. One of those initial skeptics, Scott Fox, DLM’s VP of Bakery Operations who’s built our artisan bread program from the ground up, wears a big smile on his face as the wheat radiates a golden aura. According to legend, the town's German-Russian immigrants planted the seeds of Kansas' modern wheat economy 100 years earlier. 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