Whole Wheat Bread Using Sponge Method

Whole Wheat Bread Using Sponge Method

Recipe based on an adaption of the sponge recipe in Tassajara Bread Book
Course: Breads
Cuisine: American
Keyword: Multigrain Bread, Sponge, Wheat
Servings: 2 loaves

Ingredients

Sponge

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

Bread

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

Instructions

Making the Sponge

  • Dissolve yeast in water. Add honey then flour. Mix until very smooth
  • Let sponge rise in warm place until doubled in bulk. 45 to 70 minutes.

Making the Bread

  • Add oil and salt to sponge, then add flour until the dough reached the right consistency.
  • Knead dough well.
  • Put dough in greased bowl. Cover with damp towel. Allow to rise till double, 45 – 70 minutes.
  • Punch dough down and allow to rise again, 45 – 70 minutes.
  • Separate dough into 2 balls. Form into loaves. Place in well greased bread pans. Let rise till double.

Bake Bread

  • Preheat oven to 350. Bake loaves for 45 minutes. Tops should be brown, sides and bottoms should be golden brown and loaf with go "thump" when you tap the bottom

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