Whole Wheat Bread

The Sponge:

4 ½ tsp active dry yeast (or 2 packets)

¾ cup warm water

1 cup whole wheat flour

Mix ¾ cup warm water and yeast, then add 1 cup whole wheat flour and mix vigorously. Let sit for 45 minutes. It will reach a peak of expansion and then settle down a little. That’s when it’s time to do this:

While mixing add:

The Dough:

2 ½ cups warm water

2 cups whole wheat flour

Stir very well and add

½ cup wheat gluten

2 ½ Tbsp vegetable oil

⅓ cup honey

1 Tbsp salt

Mix very well and add slowly:

3 cups of whole wheat flour (or a bit more until it’s a good bread consistency)

Knead 20 minutes

Place into pans and let rise in a warm place or slightly warm oven for 1 hour

Bake at 325° for 20-30 minutes, depending on loaf size and how your oven works. It should be a very light golden brown, not a dark brown.