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
Servings 2 loaves



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


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


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
Keyword Multigrain Bread, Sponge, Wheat

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