Tom Wilson’s Red Fife Whole Wheat Bread
Soon after market testing his earliest rustic breads, Tom was gratified. “People love them.”
The baked goods at Spirit Tree Estate Cidery feature Red Fife. The grain is a natural for Nicole Judge and Tom Wilson’s food emporium in Caledon, where the value is on handmade heritage product in the slow-food tradition. This extends to mornings at the wood-fired brick oven where Tom fashions loaves, baguettes, cider-tinged rye and more. Using a wild yeast starter, he combines Red Fife in almost half his recipes, blending in proportions ranging from 20 to 80 per cent. Soon after market testing his earliest rustic breads, Tom was gratified. “People love them.”
Tom Wilson’s Red Fife Whole Wheat Bread
Serves
Makes 2 loaves
Type
Bread
Ingredients
- 1 tbsp active dry yeast
- 2 1/2 cups lukewarm water (68°F)
- 1/2 cup honey
- 5 1/2 cups Red Fife stone ground fl our
- 1 cup bread fl our or all-purpose
- 1 tbsp kosher salt
Instructions
- Add yeast to water and honey, stir to combine.
- Add flours and salt and mix with a wooden spoon until ingredients are combined in a shaggy ball.
- Transfer to a lightly floured work surface and knead for 12 minutes, or until dough is soft but holds its shape.
- Form dough into ball and place in a large oiled bowl.
- Cover bowl with damp cloth.
- Let rise 1 hour or until doubled in volume.
- Spray 2 pans with vegetable oil.
- Gently transfer dough to floured work surface and divide evenly in two.
- Cover with a tea towel and rest 10 minutes.
- Uncover and shape each piece into a loaf and place in pan, seam side down.
- Flour tops and cover with tea towel.
- Let rise 45 minutes to 1 hour, or until dough has risen 1 inch above pan rim.
- Preheat oven to 450ºF.
- Place loaves in oven. Bake 5 minutes, reduce heat to 400°F and bake 20 minutes.
- Turn loaf pans around inside oven and bake an additional 15–20 minutes.
- Loaves should be deep brown and sound hollow when tapped on the bottom or sides.
- Cool on a wire rack. Enjoy!
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