July 27, 2017
Breads, Budget-Friendly, Brunch,
Fall/Autumn, Winter, Oven Bake, No Eggs, Vegetarian, Make it from scratch, Yeast Bread, Flour, Kosher Dairy more
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"Makes 1 loaf"
The Day Before Baking make sponge and Soaker
Sponge: Mix all sponge ingredients together to form a ball of dough. Knead with wet hands or for about 2 minutes, then allow to rest for 10 minutes. Knead again for another 1 -2 minutes. Cover and refrigerate immediately for at least 6 hours.
Make the Soaker: Mix all of the soaker ingredients together to form a loose, wet ball. Cover and leave at room temperature for 6 to 24 hours.
On Baking Day: Remove the sponge from the refrigerator and allow warm to room temperature before using (about 1 hour).
Tear the sponge into small pieces and coat with soaker, before placing them in a large mixing bowl.
Put warm water in a small bowl and sprinkle with yeast, let sit till dissolved
Add yeast mixture and salt to dough, mixing
Add honey and butter and continue mixing
Add enough of the whole wheat flour to make dough easy to handle
Allow the dough to rest for 10 minutes.
Turn dough out onto a floured surface, knead the dough for 8-10 minutes adding water and/or flour as necessary.
Form the dough into a ball and place in in a lightly greased mixing bowl. Turn to coat.
Cover loosely with a damp cloth and allow to rise about 45 minutes.
Form into a loaf. Place in a lightly greased bread pan. Cover and allow to rise again for another 45 minutes.
Preheat oven to 400°F.
Bake for 30-40 min, or until top is golden brown and loaf sounds hollow when tapped
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