Whole Wheat Bread Using Sponge Method
Recipe based on an adaption of the sponge recipe in Tassajara Bread Book
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 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.