A Short Disclaimer: All of these recipes have been converted from grams to more user friendly measurements. These recipes have not been tested for accuracy so there may be slight variations needed. However, the original grams are left available for those folks who have scales at home and can work in grams more easily. We use recipes by gram in the bakery because it’s easier to measure large quantities that way but also because volume measurements for flour can be really inconsistent.
|Water||1965 grams||8 1/3 cups|
|Whole-Wheat Bread Flour||1300 grams||9 1/5 cups|
|Sorgum Molasses||80 grams||1/4 cups|
|Honey||177 grams||1/2 cups|
|Canola Oil||188 grams||3/4 cups|
|Salt||45 grams||3 T|
|Whole-Wheat Bread Flour||1698 grams||12 1/3 cups|
Day 1: Make the “sponge”:
The night before you’re going to make the bread, mix water and active dry yeast together until dissolved. Add first quantity of whole wheat flour. Mix until uniform – it should be a wet batter consistency. Make sure it is in a container at least twice the size of the sponge, because it will grow overnight. Cover with plastic wrap or a lid and leave out overnight.
Day 2: Make the dough:
1. Add molasses, honey, canola oil, and salt to sponge and mix until smooth. Add remaining flour, mixing until flour is mostly absorbed. Turn onto a floured surface and knead for 3-5 minutes, or knead directly in the bowl. Don’t add more flour at this stage, even if the dough is sticky.
2. Place dough in an oiled bowl and cover with a towel or plastic wrap. Let rise for about an hour, or until doubled in size. Just before shaping loaves, preheat oven to 425 F. Shape into loaves, place in oiled loaf pans and press the surface of the loaf down lightly so that as the bread rises it fills the pan more squarely and rounds only at the top of the bread. Proof for about 30-40 minutes. The dough of the loaf should be at least a few inches higher than the pan. To test for readiness, poke the end of a loaf gently with your finger — if the depression your finger created stays, the loaf is ready to go in the oven.
3. Place loaf pans in the oven. Bake for about 15 minutes, then turn oven down to 375. Bake for about another 25 minutes or until done, checking halfway through whether you need to turn them around so they bake evenly.