Old Fashioned Whole Wheat Bread

Twitter

Old Fashioned Whole Wheat Bread

Sponge:
3 cups warm water, 105F to 115F
1 cup buttermilk powder
2 tablespoons active dry yeast
3/4 cup honey
3 cups fine to medium grind whole wheat flour, preferably stone ground

Dough:
1/2 cup vegetable oil
1 1/4 tablespoons salt
5 to 5 1/2 cups fine to medium whole wheat flour, preferably stone ground
rolled oats, for sprinkling

To prepare the sponge: In a large bowl, whisk together the water, buttermilk powder, yeast, honey and the 3 cups whole wheat flour and beat until smooth. Scrape down the sides with a spatula. Cover with plastic wrap and let stand in a warm place until foamy and doubled in bulk, about 1 hour. Gently stir it down with a wooden spoon. In a large bowl using a whisk or in the bowl of a heavy duty electric mixer fitted with the paddle attachment, add the oil, salt, 2 cups of the flour and the sponge. Beat hard until smooth, about 1 minute. Add the remaining flour, 1/2 cup at a time, using a wooden spoon if making by hand, until a soft dough that just clears the sided of the bowl is formed. Turn the dough out onto a lightly floured work surface and knead until smooth and springy, yet slightly tacky, about 5 minutes, dusting with the flour only 1 tablespoon at a time as needed to keep the dough from sticking. If kneading by machine, switch from the paddle to the dough hook and knead for 4 to 5 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand. Do not add too much flour, as the dough must retain a definite sticky quality, which will smooth out during the rising process. The dough will also have a slightly abrasive quality from the whole grains. Place the dough in a greased container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until puffy and almost doubled in bulk, 1 1/2 to 2 hours. Turn the dough out onto a flour work surface. Grease or parchment line a baking sheet and sprinkle it with rolled oats.

Divide it into 3 equal portions. Form each portion into 3 round balls and place them at least 4 inches apart on the baking sheet. Cover loosely with plastic wrap and let rise until not quite doubled in bulk, about 45 minutes. Twenty minutes before baking, preheat the oven to 375F. Place the baking sheet in the center of the oven and bake 40 to 45 minutes or until deep brown and the loaves sound hollow when tapped with your finger. Place a piece of aluminum foil over the tops to slow browning, if needed. Transfer the loaves immediately to a cooling rack. Cool completely before slicing.