Häussler Instruction for Whole Wheat Bread using Sponge Method

Häussler Instructions for Whole Wheat Bread Using Sponge Method

Häussler instructions. Only applicable if you own a Häussler Mixer
Course: Breads
Cuisine: American
Keyword: Häussler, Multigrain Bread, Sponge, Wheat
Servings: 2 loaves

Equipment

  • Häussler Spiral Dough Mixer

Ingredients

Sponge

  • 3 cups water
  • 1 1/3 tbsp active dry yeast
  • 1/3 cup honey
  • 4 cups whole wheat flour

Bread Dough

  • 1/3 cup oil
  • 1 tsp salt
  • 4 cups whole wheat flour

Instructions

Making the sponge

  • In Häussler bowl – add water, yeast and honey. Mix until yeast has dissolved
  • Add flour. Mix on low speed for 5 minutes. Sponge should appear smooth.
  • Cover Häussler mixer. Let sponge rise to double – roughly 30 – 45 minutes until double.

Mixing the dough and first rise

  • Add flour, salt and oil to sponge
  • Mix dough on slow speed for 8 minutes
  • Cover mixer and allow dough to rise until double, about 30-45 minutes.

Second rise

  • Original recipe says to punch the dough and allow to rise again. For this step I turned on the mixer and kneaded the dough on low for 1 minute. Rise time 30 – 45 minutes

Third Rise

  • I turned on the mixer for 30 seconds. Rise time 30-45 minutes

First video clip shows result after 5 minutes of mixing. Note the sponge is not “smooth” since I used 3 cups of freshly ground red wheat flour.

Second video clip shows result after 8 minutes of mixing. Dough was soft and supple. Window pane test showed dough was sufficiently kneaded.

Third image – dough after first rise – 30 minutes.

Fourth image – dough after second rise – 30 minutes.

Leave a Reply