Sponged Honey Wheat Black Bread
 Recipe Source

Author: Bob and Robin Young

Web page: www.rockinrs.com

This bread is adapted and the original recipe is often known as Canadian Brown Bread. It is dark and sweet, but pleasingly so; great with just a plain pat of butter.
 Recipe Type
2 c    Warm water, 100-105F  
2 t    Dry Active Yeast  
2 T    dark Molasses  
2 c    Unbleached Bread Flour  
1 2/3 c    Whole Wheat flour (See "Tips" below for variation)  
1/3 c    Oat flour  
1 T    Cocoa  
  Granulated Sugar  
2 T    Butter, unsalted  
2 t    Instant coffee  
1 t    Salt  
1 Add the yeast to the warm water and dissolve. Add the honey and stir to dissolve. Add the molasses and stir to dissolve. Let this sit until a good bloom is formed, about 10 minutes.
Bread Dough
1 Combine the flours and cocoa in a bowl. Mix with a wooden spoon to combine.
2 Make a well in the center and add the yeast mixture. Pull in a little flour to the yeast mixture (don't use it all at this time) and mix until you get a runny paste. Cover and let sit for 1 hour, until the mixture is bubbly.
3 Add the rest of the ingredients. Place a dough hook on the mixer and mix until the ingredients all come together and form a dough ball. The dough should be soft.
4 Machine knead for about 10 minutes until the mixture becomes smooth. Remove from mixer and place in a well oiled, or buttered, bowl. Cover and let rise for about 1 hour or until the dough has at least doubled in size. Do not exceed 80F for the rise.
5 Divide the dough into 2 pieces. Shape to fit into 2 loaf pans. Cover and let loaves rise for about 1 hour, or until they look "puffy".
6 Pre-heat the oven to 350F
7 When the loaves have risen, bake in the pre-heated oven for about 25 minutes. The loaves will appear darker on the top when they are done. Internal temperature should be about 190F.
8 Remove from the oven and cool on a rack.
Yield: 2 Loaves
Preparation time: 2 hours and 25 minutes
Cooking time: 25 minutes
Ready in: 3 hours
 Cooking Tips
50% hydration is achieved as sponge at 100% flour with .056% yeast.
Do Not use metal utensils. Use a wooden spoon to mix the preliminary batch and crockery or plastic bowls for the rise. Metal utensils are OK in the mixer.
The bread stays moist and delicious for about four days. Try this bread with a pad of butter.
For a crispyer crust, spritz the oven with water as you put the bread in to bake and again about halfway through the baking.
You can vary this recipe in many ways. One way is to reduce the Whole Wheat Flour by 1/3 cup and add 1/3 cup Flax Meal. Just be sure to keep the total amount of flour the same in order to keep the hydration level up for an open crumb.
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