100% Whole Wheat Bread

I found this recipe on one of my favorite blogs. It turned out really well. The recipe yields 2 loaves so I made one of them into whole wheat cinnamon raisin bread. Of coarse, the raisin bread turned out better than the regular loaf, but the regular bread will make great sandwiches.

Source: http://vintagevictuals.blogspot.com/
From the The Secrets of Jesuit Breadmaking

1 tablespoon active dry yeast
2 1/2 cups warm water
3 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon molasses
2 teaspoons salt
5-6 cups 100% whole wheat flour (recommended: King Arthur)

Directions:

First, make the "sponge." In a large mixing bowl, combine the yeast and the warm water and stir until the yeast dissolves. Next, stir in the oil, the honey, the molasses, and the salt. Gradually stir in about 2 1/2 cups of the flour. The dough will be wet and soupy, but a bit spongy. Cover with plastic wrap, and let the sponge ferment for 1 hour.Next, stir down the sponge, breaking all the bubbles up with a wooden spoon.

Using an electric mixer, beat the sponge for 10 minutes, gradually adding about 2 more cups of the flour. The dough should become very thick and tacky, and it should begin to pull away from the sides of the bowl.

Turn the dough out onto a lightly floured board. The dough will be heavier than regular white-floured doughs. Knead for at least 8-10 minutes, adding flour as needed to prevent stickiness. It should feel smooth and elastic.

Spray a large bowl with cooking spray. Place the kneaded dough into the bowl, turning it to coat the dough on all sides with the oil. Cover with plastic wrap and allow it to rise for at least 1 1/2 hours in a warm, draft-free place. The dough will double in size.

Meanwhile, grease two 9x5-inch loaf pans. When dough has risen, punch it down gently. Divide the dough in half and shape each into loaves. Place them into the prepared pans. Cover with a tea towel and allow to rise again for about 45 minutes, until doubled in bulk.

Preheat your oven to 350 degrees. Bake the loaves for 40 minutes. Transfer to wire racks to cool. When loaves have cooled completely, then you can slice them up and
enjoy!

For the Raisin Bread:
Follow the recipe exactly until you get ready to place them into the prepared pans for the third rise. Roll out the second portion of dough on a hard surface sprinked with flour. Melt 2 tbsp butter in the microwave and brush on top of the dough. Sprinke the dough with brown sugar, cinnamon and raisins, depending on your preference. Then tightly roll up the dough beginning with the side closest to you. Then let it rise for 45 minuted before baking.