This is a wonderful whole wheat bread recipe. It is a sponge dough that has an earthy tone and freezes beautifully.
Though the idea of a good breakfast to start the day doesn't elude me, I don't make it a point to have one. No matter how much or not much I ate the night before, there's an incompatibility going on between my body and my mind for the first hours after I wake up. I already wrote about this, when I posted the muesli with blueberries, but let's discuss it again, shall we? After all, it is the most important meal of the day.
I fully understand the concept of fueling your body to be able to perform better during the day, a very noble idea, though not necessarily in sync with my needs.
I need my coffee when I wake up. And then another coffee. That takes from one to two hours during which I can't think about actual food.
Oh, I'm sure I'm not alone here, right?
I have a hard time tasting if I happen to be baking early due to whatever deadline I have, and I'm talking about sweet things, don't think of putting a piece of onion, avocado or ranch dressing in front of me so early. You might not like my reaction.
A few hours later, it's a whole different movie. Suddenly the idea of eggs or toast and yogurt, even a piece of cake sounds dreamy. That moment does set me up for a better day, with no hunger pangs of any kind.
What is whole wheat flour?
It is a type of flour that results from grinding the wheat whole (as opposed to refined white where the husk is not ground with the rest).
Whole wheat flour has a higher fiber content so it's more nutritious and a healthier alternative to regular white bread flour.
I personally love this type of bread. I like to keep it frozen at all times, already sliced, so I can have freshly toasted bread whenever I feel like it.
So a balanced first meal, not to call it breakfast, does make the whole fuel-for-the-body idea a good one. You do need fuel, just try to get the premium kind, it will make you feel better.
This bread is my latest addition to my late breakfasts, which are also happening in an orderly fashion because I started going to my pilates classes again at noon, something that had been left behind the last three years - since I had decided to open a Café, which I closed three months ago for those who don't know - and stopped having a life.
Now, things are slowly returning to normal. A happy feeling.
This is my February contribution to Twelve Loaves, the bread group founded by Lora, of Cake Duchess.
Baking bread at home is such a wonderful experience, it can completely change your perspective about it. So we post each month with a different theme. We're having an open theme, bake whatever-we-want kind of month. This is my latest favorite whole wheat bread and I hope it encourages you to bake more bread.
I love this bread toasted with homemade fig jam. I always made a regular jam with not much more than figs and sugar, but lately, I've been flavoring it with cinnamon and tequila.
About the fig jam
I love figs and especially when they are transformed into fig jam. This happens when they are slowly cooked with sugar and sometimes spices.
My mom makes a mean fig jam, slightly different from the one with tequila in the recipe here, and you can take a look at it in the post for Fig Jam Lattice Tart.
Other recipes you might like:
100% Whole Wheat Bread
Semolina Bread
Beer Bread Rolls
Mozzarella Pesto Naan Bread
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE Baking the Best email series and our regular newsletter. Or connect via Facebook, Instagram, and Pinterest.
Whole Wheat Bread
Wonderful whole wheat bread to have frozen at all times.
- Total Time: 4 hours 50 minutes
- Yield: 2 loaves
Ingredients
For the sponge:
- ½ cup cold water
- ¼ cup yellow cornmeal
- ¾ cups boiling water
- 1 ¾ teaspoons dry yeast
- ¼ cup honey
- ¼ cup warm water (105º to 115º)
- 4 Tbs dry milk powder
- ¼ cup wheat bran
- 1 cup whole wheat flour
For the dough:
- 3 Tbs olive oil
- ½ Tbs salt
- 1 Tbs sesame seeds (ground)
- 1 Tbs flax seeds (ground)
- 1 cup whole wheat flour
- 2 to 2 ¼ cups bread or all purpose flour
- Additional wheat bran and cornmeal (for rolling and sprinkling)
Instructions
For the sponge:
- In the bowl of the stand mixer (or a large bowl if making the bread by hand), put cold water and cornmeal. Whisk and let stand 5 minutes.
- Add boiling water while whisking and let stand another 10 minutes.
- Meanwhile, in a small bowl, sprinkle yeast over warm water with one teaspoon honey and stir to dissolve. Let stand a few minutes until foamy.
- To the cornmeal mixture, add the rest of the honey and sponge ingredients (milk powder, bran, whole wheat flour).
- Add the yeast mixture, mix well with a wooden spoon or spatula, cover with plastic wrap and let it double and be bubbly, about 1 hour depending on the temperature of your kitchen.
For the dough:
- Gently stir the dough down with a wooden spoon or spatula.
- Attach the bowl to the stand mixer, and add the oil, salt, ground seeds, and whole wheat flour.
- Attach the dough hook and mix on low speed, adding white flour, ½ cup at a time. When you have added 1 ½ cups of bread or all-purpose flour, knead for a minute or two at medium-low speed.
- Continue adding bread flour by tablespoons until you have a soft dough that is still a bit sticky but just clears the sides of the bowl. It should not be batter-like but not stiff either. You might need ¼ to ½ cup more bread flour than stated in the recipe. The total kneading time should be about 5 to 7 minutes.
- Transfer dough to a greased bowl, turn to coat all sides, cover and let rise until doubled in a warm place, about 2 hours.
- Turn the dough onto a lightly floured surface. You will see that it is much less sticky.
- Divide the dough in two equal portions.
- Shape each one into as tight a ball as possible, and roll them in wheat bran to coat completely.
- Transfer to a cornmeal-sprinkled baking tray, cover with a clean kitchen towel and let rise until almost doubled, about 45 minutes to 1 hour. They won't double in size.
- Preheat oven to 400ºF/200ºC about 20 minutes before you're going to bake the bread.
- When ready, bake the loaves in the center of the oven for 10 minutes.
- Decrease the tº to 350ºF /180ºC and continue baking for 25 to 35 minutes, until golden and bottoms sound hollowed when tapped with your fingers. Switch the position of the baking tray halfway through to ensure even baking.
- Transfer to wire racks to cool.
- The bread can be frozen (I slice it first), wrapped in foil or plastic, for at least a month.
Notes
For the cinnamon tequila fig jam: follow the recipe for the grand marnier spiked jam, adding 1 stick cinnamon to the fig, sugar and orange juice while it cooks. After removing from heat, add 2 Tbs tequila or more to taste. Can according to directions.
- Prep Time: 15 minutes
- Resting time: 4 hours
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: International
Adapted from Bread for all Seasons, by Beth Hensperger
Cocoa and Lavender says
Paula, I need you to come and teach me how you do is so beautifully! These loaves are stunning and I can see they taste as good as they look! I must try this, lose my fear of yeast! Were you ever afraid of yeast? I know I wil be making this before the pandoro, in fact I might just got get the flour now. ~ David
Laura Dembowski says
That bread looks fantastic for any meal. When I was in school I never ate breakfast because it was way too early. Now that my schedule is more flexible, I really enjoy breakfast after I've been up for at least an hour. But I think you have to do what works for you.
Gourmet Getaways says
I love freshly baked bread... the aroma is just amazing, and your fig jam WOW! I have to make that too... what a great story, thanks for sharing.
Pop over to my site and say hi when you have the chance 🙂
Jamie says
Wow what a stunning and perfect loaf! Beautiful and I am so impressed! I love the addition of the seeds to the dough. But breakfast? I'd be nibbling on this all day!
Deb says
I need my breakfast, or I'm a cranky disaster! I am best fueled with whole grains and a bit of protein. Your irresistible whole wheat bread would be perfect!
Janice Pattie says
Beautiful bread. So glad to have found your blog and following on RSS and Twitter.
mividaenundulce says
This is a great recipe...!!! I love breakfast, but on business days it's impossible to have time to enjoy it, so we only ave Saturdays and Sundays to sit all the family to have a very big breakfast. Don't know if you are familiar with Peruvian food, but we love to eat...!!!
Kathy says
Gorgeous, Paula! I never eat as soon as I wake…I usually have my tea, read or listen to the news…and then finally get around to eating!! This bread looks perfect for breakfast!
Angie's Recipes says
I need BREAKFAST. The whole day I would have felt lost if I didn't have a proper breakfast. Fiber is something good for you to kick start the day.
Jeanette says
Wow, I love all the whole grains and seeds in this beautiful loaf!
thelittleloaf says
I'm one of those people who has to eat pretty much as soon as I've woken up - I would never have the patience to wait for a loaf of bread to bake before eating it, I'd have to make it the night before! These look lovely 🙂
Purabi Naha says
Wow, this bread looks perfect! Wonderful photography!!
Dipti Joshi says
I can't imagine my mornings without breakfast. I am amazed with people who can go without having breakfast after getting up. I like your whole wheat bread. I can not bake it in the morning for breakfast, no patience.....I have to bake it during the day...:)
yummychunklet says
The slice with cheese and jam looks amazingly good!
Renee says
I'm a breakfast eater. I have to eat something within an hour after I wake up. Most days it is right after I wake up. I'm always amazed though with people who can go without eating, it's something my body just won't adapt to. Now your hearty bread is something I would love to have for breakfast or any time of the day. I do enjoy a good wheat bread.
Carol | a cup of mascarpone says
You continue to amaze me with the food items you create, Paula! This is no exception! What a gorgeous bread! Can I have a slice, or more, please? 🙂
TZ says
Oh my .. this looks great. I need more practice on bread .. you guys make such lovely loaves. Great job!
Guru Uru says
Your bread looks stunning my friend 🙂
Cheers
Choc Chip Uru
Liz Berg says
I adore WW bread, and yours looks outstanding! And such gorgeous photos with the jam (YUM! I remember seeing Kathy's recipe)!
Alice @ Hip Foodie Mom says
Paula!
I love this bread! and I am totally with you! I wake up extra early so I can have my coffee in silence and by myself. . I must have my coffee. . no one should even attempt to talk to me until I have had at least 2 cups, like you.
It also takes another hour or 2 before I'm hungry. . so I'm the same way. I know this is bad b/c breakfast is "the most important meal of the day" . . I still have it, just later 🙂 I usually wake up around 6:30am and don't eat until 9:30am or 10am. is that bad? probably is. .
This bread looks so hearty and comforting. . like a good bread should! Love it!