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Traditional Soaked Whole Wheat Bread.

traditional rustic bread at its' finest
4.92 from 12 votes


  • 3 1/2 cups whole wheat flour
  • 1 teaspoon sea salt
  • 1 1/2 cups of milk
  • 2 tablespoons of vinegar I use raw apple cider.
  • 3 1/2 cups whole wheat flour for sponge
  • 1/4 teaspoon yeast for sponge
  • 1 1/2 cups of filtered water for sponge
  • 2 tablespoons of vinegar for sponge
  • 1 teaspoon sea salt
  • 2 tablespoons of softened butter
  • 5 tablespoons of rapadura or sweetener of choice…though I’ve read honey will make it denser
  • 2 1/4 teaspoons of yeast


  • For the Soaker: In a small bowl, combine 3 1/2 cups whole wheat flour, 1 teaspoon sea salt, and 1 1/2 cups of milk plus 2 tablespoons of vinegar (I use raw apple cider).
  • For the Sponge: In your stand mixer, combine another 3 1/2 cups whole wheat flour, 1/4 teaspoon yeast, and 1 1/2 cups of filtered water plus 2 tablespoons of vinegar. Mix for five minutes. Let rest for five minutes, allowing the wheat to hydrate. Mix for 1 more minute.
  • Cover both of the bowls with a plate or plastic wrap and set aside until the next day.
  • Combine all of the soaker and all of the sponge in your stand mixer. Add in 1 teaspoon sea salt, 2 tablespoons of softened butter, 5 tablespoons of rapadura (or sweetener of choice…though I’ve read honey will make it denser), and 2 1/4 teaspoons of yeast. Knead for 6-8 minutes in your mixer, or 10-15 minutes by hand.
  • At this point, you may need to add a bit more flour to get the bread to the right consistency. I added about 1/2 cup of extra flour. You want the dough to be pulling cleanly off the sides of the mixer but still be sticking to the bottom of the bowl.
  • When the dough is kneaded and to the right consistency, transfer it to a buttered bowl, cover, and let rise for about 1 1/2 hours, or until you poke it with your finger and the hole doesn’t fill it.
  • Divide the dough into two equal pieces. On a floured surface, gently shape the dough into a loaf, tucking the sides and ends under.
  • Place each loaf in a buttered bread pan and allow to rise for another 45 minutes-1 hour, depending on the warmth of your home.
  • When the loaves have risen to your liking, place in a preheated 350 degree oven for 35-45 minutes, or until they are a dark golden and sound very hollow when tapped with your finger.
  • When the bread is finished, remove it from the oven and transfer to a wire rack until cool.