Whole-Grain Bread

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