From Food

This recipe makes a whole wheat loaf that comes out just like you'd expect -- the texture is a bit coarse and the flavor is wheaty, with some sweetness. While it began its life in Gelles, I've modified it (using advice from Alton Brown) to use a sponge.

Ingredients

• Sponge
  • 260g warm water
  • 1/2t sugar
  • 2.5t yeast
  • 160g whole wheat flour
  • 80g all-purpose flour
• Dough
  • 160g whole wheat flour
  • 80g all-purpose flour
  • 2t salt
  • 4T honey
  • 2T vegetable oil

Instructions

1. Proof the yeast with the water in the bowl of the stand mixer.
2. Add the rest of the sponge ingredients and mix with a fork.
3. Sift together the dry dough ingredients and pour them over the sponge, but do not combine.
4. Allow the sponge to develop for some number of hours. I waited about 8 hours. It may bubble up through the dry mixture -- this is fine.
5. Add the honey and vegetable oil and begin kneading the dough on #2.
6. As the dough pulls together, raise the speed to #4 and knead until the dough is firm and only barely tacky.
7. Rise until doubled -- 1-2h.
8. Fold down and shape the dough into a loaf. Rise about 30 minutes.
9. Bake at 350 for about 45m or until the loaf is browned. Rotate midway through the baking.