Whole Wheat Bread
Wonderful whole wheat bread to have frozen at all times.
Servings 2 loaves
Ingredients
For the sponge:
- ½ cup tap water
- ¼ cup yellow cornmeal
- ¾ cups boiling water
- 1 ¾ teaspoons dry yeast
- ¼ cup honey
- ¼ cup warm water warm, at 105ºF to 115ºF
- 4 tablespoons dry milk powder
- 1 cup whole wheat flour
- ¼ cup wheat bran optional
For the dough:
- 3 tablespoons olive oil
- ½ tablespoon salt
- 1 tablespoon sesame seeds ground
- 1 tablespoon flax seeds ground
- 1 cup whole wheat flour
- 2 cups bread flour or all-purpose flour, estimated amount
- 3 tablespoons 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 ½ cup tap waterand ¼ cup yellow cornmeal. Whisk and let stand 5 minutes. Add ¾ cups boiling water, while whisking and let stand another 10 minutes.
- Meanwhile, in a small bowl, sprinkle 1 ¾ teaspoons dry yeast over ¼ cup warm water with 1 teaspoon of the honey and stir to dissolve. Let stand a few minutes until foamy.
- To the cornmeal mixture, add the rest of the honey and 4 tablespoons dry milk powder, 1 cup whole wheat flour and ¼ cup wheat bran.
- Add the yeast mixture, stir well with a wooden spoon or spatula, cover with plastic wrap and let stand for about 1 hour until doubled and bubbly.
For the dough:
- Gently stir the sponge down with a wooden spoon or spatula.
- Attach the bowl to the stand mixer, and add 3 tablespoons olive oil, ½ tablespoon salt, 1 tablespoon sesame seeds, 1 tablespoon flax seeds and 1 cup whole wheat flour.
- Attach the dough hook and mix on low speed, adding 2 cups bread 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, it will be much less sticky. Divide the dough into two equal portions.
- Shape each one into as tight a ball as possible, and roll them in 3 tablespoons cornmeal (or 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 temperature 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.
