Slow-rising Whole Wheat Bread

Makes two 9×5-inch loaves.

Combine in a large mixing bowl:

• 1 teaspoon active dry yeast
• 1 1/2 cups bread flour
• 1 1/2 cups whole wheat flour
• 1 tablespoon soft butter, margarine or vegetable oil
• 2 tablespoons honey or brown sugar
• 1 tablespoon salt
  

Add and mix until all the flour is wet.

• 2 1/4 cups cold water
  

Gradually add 1/2 cup at a time until dough is moist but not sticky:

• 3 to 3 1/2 cups bread flour
  

Knead for about 10 minutes by hand until dough is smooth and elastic (passes “windowpane” test).

Transfer dough to oiled bowl and turn it over to coat. Cover with plastic wrap and refrigerate overnight.

Remove dough from the refrigerator and let rise at room temperature, about 6 hours. Dough is fully risen when finger impression remains on the dough.

Grease two 9 x 5 inch loaf pans.

Punch down (degas) the dough and divide into two equal portions. Shape into loaves and place seam side down in the pans. Cover loosely with oiled plastic wrap and let rise until doubled in volume, 60 to 90 minutes.

Preheat oven to 450F. Bake the loaves for 10 minutes. Reduce the heat to 350F and bake until the bottoms of the loaves sound hollow when tapped – about 30 minutes more.

Remove the loaves from the pans and cool on a cooling rack.