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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.



  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.