Golden Wheat Bread

This wheat table loaf, crafted using the sponge method—a pre-fermentation technique that develops deep flavors and enhances dough stability—features golden wheat flour for a perfectly balanced taste. Its soft yet sturdy texture is ideal for both sandwiches and toast, ensuring consistently delicious and reliable results.

Ingredients

For the Sponge:

1/2 cup golden whole wheat flour

1/2 cup unbleached bread flour

1 cup warm water( hot water from your tap)

2.5 Tbsp honey

3 tsp fast acting instant yeast

For Bread:

1 cup golden whole wheat flour

1 cup unbleached bread flour

1 Tbsp wheat gluten

1 tsp salt

2 Tbsp olive oil

1 tsp lemon juice

2 Tbsp water

Preparation

For the Sponge

Mix sponge ingredients with a whisk until well incorporated. Cover and let rise in a warm spot for 1 hour.

Add sponge to stand mixing bowl and add the rest of bread ingredients. Mix with a dough hook for 5 minutes. Let rest for 5 minutes then knead with dough hook for another 8 minutes. Shape into a 9x5 rectangle. Fold in 5 inch side and roll 9 inch side and shape evenly before placing in oiled bread pan. Mist with water and cover with a towel and let rise in a warm spot for about an hour or until it doubles in size and is a couple inches over the top of the pan. Spray with water and sprinkle on some oats if desired.. Place into preheated 350 degree oven for 25 to 30 minutes. Let rest then remove from pan after 5-10 minutes. Do not slice bread until after it has cooled as this will release steam and bread will be much drier. Store on the counter and use over the next couple days. Bread will be a little softer and last a little longer if stored in a plastic bread bag.