Whole-Grain Bread

Prep Time
Cook Time
8h 40m
Ready In

"Makes 1 loaf"

Original recipe yields 1 serving


  • Serving Size: 1 (784.1 g)
  • Calories 1472.5
  • Total Fat - 29 g
  • Saturated Fat - 12.4 g
  • Cholesterol - 48.6 mg
  • Sodium - 3787.5 mg
  • Total Carbohydrate - 276 g
  • Dietary Fiber - 37.5 g
  • Sugars - 54 g
  • Protein - 49.9 g
  • Calcium - 322.9 mg
  • Iron - 22.4 mg
  • Vitamin C - 10.7 mg
  • Thiamin - 2.8 mg

Step 1

The Day Before Baking make sponge and Soaker

Step 2

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.

Step 3

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.

Step 4

On Baking Day: Remove the sponge from the refrigerator and allow warm to room temperature before using (about 1 hour).

Step 5

Tear the sponge into small pieces and coat with soaker, before placing them in a large mixing bowl.

Step 6

Put warm water in a small bowl and sprinkle with yeast, let sit till dissolved

Step 7

Add yeast mixture and salt to dough, mixing

Step 8

Add honey and butter and continue mixing

Step 9

Add enough of the whole wheat flour to make dough easy to handle

Step 10

Allow the dough to rest for 10 minutes.

Step 11

Turn dough out onto a floured surface, knead the dough for 8-10 minutes adding water and/or flour as necessary.

Step 12

Form the dough into a ball and place in in a lightly greased mixing bowl. Turn to coat.

Step 13

Cover loosely with a damp cloth and allow to rise about 45 minutes.

Step 14

Form into a loaf. Place in a lightly greased bread pan. Cover and allow to rise again for another 45 minutes.

Step 15

Preheat oven to 400°F.

Step 16

Bake for 30-40 min, or until top is golden brown and loaf sounds hollow when tapped

Tips & Variations

No special items needed.