NB: This is one "unit" of bread; about 2.5 units is good for an ordinary loaf pan. Way at the bottom, I've written in those amounts.
Honey Wheat Bread
Recipe By : John F. Hughes & Charmienne Pohlman
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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FOR THE SPONGE (BIGA)
1/8 teaspoon Rapid Rise yeast
40 grams bread flour
30 grams warm water
FOR THE HONEY WHEAT BREAD
50 grams bread flour
1/2 teaspoon table salt
1/8 teaspoon Rapid Rise yeast
10 grams vital wheat gluten
20 grams oat flour
70 grams warm water -- 110 degrees
20 grams honey
15 grams molasses
Make your starter up to 24 hours (or no later than the night) before you plan to make the bread.
FOR THE STARTER:
Using a spatula or spoon, (spray utensil with cooking spray for ease of mixing) mix flour and yeast together, then add the water, stirring to incorporate all the flour thoroughly. Cover and let stand at room temperature overnight (12 - 24 hours).
FOR THE DOUGH:
In a stand mixer, combine the two flours, salt, yeast, and gluten.
In a separate container measure and mix the warm water, honey and molasses, stirring to dissolve.
Add the water mixture and the starter to the flours and mix on low speed with a dough hook attachment, for 10 minutes. You will have to stop the mixer about 1 minute into this process to scrape down the sides of the bowl so all the ingredients will get mixed into the dough. The dough will be VERY sticky.
(Spray the utensil you want to use to transfer the dough with cooking spray.) Once the mixing is completed, transfer the dough to a large bowl that has been well sprayed with cooking spray (or oiled by hand). Spray the top of the dough with cooking spray. Cover with a clean cloth or plastic wrap and allow to rise in a warm place until doubled in bulk, about 2 hours.
Spray a loaf pan well with cooking spray and transfer the dough, which will still be very sticky, from the bowl to the loaf pan. Spray top of dough with cooking spray. Cover the pan with a clean cloth or plastic wrap and allow to rise, again in a warm place, until doubled in bulk, about 2 hours.
30 minutes before the second rise is complete, preheat oven to 400 ºF.
When the loaf is risen, place the loaf pan in the preheated oven for 30 minutes (longer if making a larger loaf) (or until the internal temperature reaches 210 ºF.)
Remove from the oven and turn out the loaf onto a cooking rack. Allow to cool to enough to handle. Place in a ziptop bag and fold top of the bag over loosely (don't seal closed) and allow to stand until completely cool. When completely cooled, press air out of ziptop bag and seal well until ready to serve.
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Here's the 2.5x recipe, for approximately one full-size loaf pan:
Amount Measure Ingredient -- Preparation Method
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FOR THE SPONGE (BIGA)
5/16 teaspoon Rapid Rise yeast
100 grams bread flour
75 grams warm water
FOR THE HONEY WHEAT BREAD
125 grams bread flour
1 1/4 teaspoon table salt
5/16 teaspoon Rapid Rise yeast
25 grams vital wheat gluten
50 grams oat flour
175 grams warm water -- 110 degrees
50 grams honey
37 grams molasses
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One more version, which I'm experimenting with (Nov. 2019)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MIX
5/8 teaspoon Rapid Rise yeast
225 grams bread flour
1 1/4 teaspoon table salt
25 grams vital wheat gluten
50 grams oat flour
MIX in another bowl to dissolve
210 grams warm water -- 110 degrees
50 grams honey
37 grams molasses
Stir the two together until wetted out. Let sit 12 hours, covered with saran, [chill 3 days in fridge], shape into loaf; let rise 2 hours in warm spot. Bake as above (between 30 and 50 min, until internal temp is about 208-209F) starting with oven at 400, with dutch-oven warming inside it.