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Sponge
| Ingredients | Baker's % | Total % (grams) |
| Flour, Coarse Whole Wheat | 70.0 | 36.5 |
| Yeast (compressed) | 2.5 | 1.3 |
| Vital Wheat Gluten | 8.0 | 4.2 |
| SSL | 0.5 | 0.3 |
| Mineral Yeast Food, no oxid. | 0.5 | 0.3 |
| Water | 52.0 | 27.1 |
Dough
| Ingredients | Baker's % | Total % (grams) |
| Flour, Fine Whole Wheat | 30.0 | 15.7 |
| Yeast, Compressed | 1.0 | 0.5 |
| Shortening Unemulsified | 3.0 | 1.6 |
| Salt | 2.0 | 1.0 |
| Honey, Light Amber | 7.7 | 4.0 |
| Ethoxylated Monoglyceride | 0.5 | 0.3 |
| Ascorbic Acid | 60 ppm | - |
| Calcium Propionate | 0.25 | 0.13 |
| Water (calculated at 67% total) | 13.7 | 7.1 |
Method
Sponge
Mix the sponge ingredients for one minute at speed one.
Mix again for one minute at speed two.
Fermentation
2.5 hours at 84°F in a covered container.
Dough
Place the dough ingredients in the mixing bowl and mix for 30 seconds at speed one.
Add the sponge and mix for 30 seconds on speed one.
Mix the dough at speed two to optimum gluten development (approximately four minutes).
Floor Time
Allow the fully mixed dough to rest for 10 minutes at 84°F in a covered container.
Scaling weight
18.5 oz. (524g) per loaf (two loaves per batch).
Intermediate Proofing
Divided dough pieces should be allowed to rest for 10 minutes at room temperature.
Molder
Divided dough pieces should be allowed to rest for 10 minutes at room temperature.
Proofing
Place the molded loaves into bread pans and place in proofing cabinet at 110°F with 81.5% relative humidity. Allow the dough to rise to 90 mm total or to 5/8-inch above the top of the pan.
Bake
22 minutes at 420°F
Formulation courtesy of National Honey Board
