Description
This is an awesome loaf of bread! If you’re looking for a whole grain, soft sandwich bread with a wonderful, sweet nutty flavor, this is your bread!
Ingredients
Scale
- Sponge
- 3 1/3 cups whole wheat flour (14 1/4 ounces/403 grams)
- 1/2 cup organic sugar
- 1 tbsp plus 1/2 tsp instant yeast
- 2 1/4 cups water
- 1 1/2 tbsp molasses
- 1 tbsp canola oil
- Dough
- 3 1/3 cups whole wheat flour (14 1/4 ounces/403 grams)
- 1/4 cup vital wheat gluten (30 grams)
- 2 tsp salt
Instructions
- Sponge In bowl of stand mixer fitted with the paddle attachment, combine 3 1/3 cups whole wheat flour, sugar and yeast, mixing until combined. Add the water, molasses and oil to the flour, mixing until incorporated. Beat dough for 5 minutes on low. Cover bowl and set aside for one hour.
- Dough: Add the remaining flour, gluten, salt to the sponge, beating until well mixed. If dough is too dry, you can add another tablespoon or two of water. Using the dough hook, if possible, beat the dough on medium high speed for 10 to 15 minutes, until a window pane develops (see video). You should have a nice, smooth dough.
- Cut the dough into two equal pieces, cover with a slightly damp towel and set it aside to let it rest for 15 minutes. Roll dough into a smooth log, making sure to get the air out. Repeat with remaining dough. Place shaped dough into greased pans and let proof until it begins to peak over the pan. Preheat oven to 350°F while bread is rising.
- Let rise in pans about 1 hour, or until the dough has risen enough to really fill up the pan, and has crested over the top. Bake loaves in preheated oven for 35 to 40 minutes, or until an instant-read thermometer reads 190°F.
Notes
This recipe is best made with a heavy-duty stand mixer. Copyright © 2008 Dave Dahl
