Whole Wheat Bread

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’ 1000 Vegetarian Recipes, 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.