Whole Wheat Bread
, About 5 h (mostly rising), Makes 1 loaf
A soft, honey-sweetened sandwich loaf made with a yeasted batter sponge and 100% whole wheat flour.
| prepGrease a 9×5-inch loaf pan | ||||||||
| prepPreheat oven to 350°F / 177°C, rack in lower position | ||||||||
| 240 ml water, warmed to 110°F / 43°C | Whisk water, milk & yeast | Stir in flour; rise 60–90 min | Add honey, butter, lemon, flour, salt | Mix 3 min; knead 8–10 min | Rise 1.5–2 hrs | Shape in pan; rise 45–60 min | Brush egg white, sprinkle oats | Bake 350°F / 177°C, 36–40 min |
| 80 ml whole milk, warmed to 110°F / 43°C | ||||||||
| 7 g active dry or instant yeast | ||||||||
| 260 g whole wheat flour (for the sponge) | ||||||||
| 63 g honey | ||||||||
| 43 g unsalted butter, softened | ||||||||
| 1 tsp lemon juice (or apple cider vinegar) | ||||||||
| 173 g whole wheat flour (for the dough), plus more as needed | ||||||||
| 1 1/4 tsp salt | ||||||||
| 1 egg white, beaten (optional topping) | ||||||||
| 1 tbsp whole oats (optional topping) | ||||||||
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