- 2 and 1/2 tsp. active dry yeast (or one packet)
- 1 Tbsp plus 3 Tbsp honey (you could use real maple syrup or sugar to sweeten)
- 1 Cup warm water (less than 130*) plus 2 cups water
- 1/4 Cup butter (melted)
- 2 tsp salt
- 3 Cups whole wheat flour
- 3 and 1/2 Cups all purpose flour
- 1/2 Cup vital wheat gluten
*Use whatever flour you prefer. I prefer to mix up my flours because we don’t like too much whole wheat flour…and I have found that the vital wheat gluten helps the bread have the consistency of store bought sandwich bread.*
- Proof the yeast. Combine the yeast and 1 Tbsp of honey in a small bowl (or whatever sweetener you prefer). Pour 1 cup warm water over the mixture, stirring once, let it sit for 5-10 minutes, or until bubbles cover the surface.
- Make the sponge. Combine the melted butter, salt, 2 cups of water, 3 Tbsp honey and proofed yeast mixture in a mixing bowl. Add 3 cups whole wheat flour and 1 cup of all purpose flour. Stirring vigorously in one direction, until well combined. Sprinkle remaining flour on top. Do not mix. Cover and set in a warm place for 1-2 hours, depending on the temperature.
- Knead the dough. Stir in the remaining flour. turn out onto floured surface. Knead for 10-15 minutes and set in a greased warm bowl. Cover and allow to rise for 40 minutes (or until it has doubled in size).
- Make the loaves. Punch down the dough, shape into a round and cut it in equal halves. Take each part, roll it out into a rectangular flat shape on a floured surface. Roll it up like a jelly roll. Press out the air in the ends and twist them under. Pinch the seams. Pat into a loaf shape. Place in a greased pan. Repeat with second half. Cover and allow to rise for 40 minutes, or until the loaves are higher than the edge of the pans.
- Bake. Place pans into a preheated 350* oven for 40 minutes. Immediately remove from loaf pans and allow to cool.