Bluebird Kitchen’s Classic Whole Wheat Loaf

Compliments of: Bluebird Grain Farms
Yields 2 loaves

The Sponge:
2 ½ Tbs active dry yeast
1 Cup lukewarm water
1 tsp. molasses
2 Cups whole wheat bread flour (Hard Red, Hard White, or Emmer (bread will be denser with emmer flour, you can also blend a ½ Cup Rye Flour for a stronger flavor).

Dissolve yeast in water, add molasses; let stand 5 minutes. Beat in flour. Cover, and let rise 30-60 min.

The Mix:
1 Cup cracked red or emmer wheat
1 Cup boiling water
2 tsp. Salt
¼ Cup sweet butter
¼ Cup molasses
½ Cup brown flax seed

Combine all ingredients. Let stand 30 minutes covered and 30 minutes uncovered. Beat mix into risen sponge.

Flour:
Add About 3-4 Cups of additional whole wheat ½ cup at a time, graduating from wooden spoon to hand mixing , as the dough thickens. When all the flour is added, turn out the dough onto a floured surface. Knead 15 minutes, add small amounts of flour if the dough persists in stickiness. Return the kneaded dough to an oiled bowl and cover with a towel until its bulk has doubled (about 1 hr.)

Punch down the risen dough, turn it out onto a floured surface, and knead it again for 10 minutes. Form your desired loaves place them in a pan, cover with a towel and let rise until doubled in bulk one more time.

Preheat oven to 375.
Brush with melted butter just before, and after, baking.

Bake 30-40 minutes or until the loaves sound hollow when tapped. If using bread pans, remove the loaves right away so the crust can crispen. Let loaf cool before diving in! (Is this possible?)

See our other Yeast Bread recipe: