Whole Wheat Bread

Mix the ingredients for the Sponge: whole wheat flour (1 cup), warm water (1 cup), maple syrup (2.5 tbsp), and active yeast (3 teaspoon) in a large bowl for 2 to 3 minutes until smooth and stretchy. Let it sit in a warm place for 1 hour to triple in size.

Add the sponge to a stand mixer. Mix salt (1 tsp) into whole wheat flour (2 cups) and add to the mixer. Start kneading. Incorporate oil (2 tbsp), lemon juice (1.5 tsp), and ground cumin (0.25 tsp) with water (2 tbsp), and knead for 5 minutes. Rest the dough for 5 minutes. Adjust with more water or flour if needed, until soft and smooth. Start 5m timer

Knead for another 5 to 8 minutes. The dough should not break immediately when a small portion is pulled out. (I knead at setting 2 on my kitchen aid). You can let the dough rest for 15-20 minutes at this point.

Shape the dough into a fat 9 by 5 rectangle. Fold in the 5 inch side. then roll the longer side like a jelly roll. Seal by pinching. Roll the log a little to even it out in thickness. Place in the parchment lined or well greased bread pan (9 by 5 inch). Spray [water] on top. Sprinkle sesame seeds or [oats]. Spray [water] again. Cover with a towel and let rise for 50 minutes to an hour or until it doubles or the bread domes over the pan edge. (You want to give the bread enough time to rise and get airy. the time depends on the ambient temperature.)Spray water, then spray [oil] on the top. Start 60m timer

Pre-heat the oven to 350 degrees F / 180ºC. Bake the bread for minutes (40). Start 40m timer

Remove the bread pan from the oven and brush [oil] or vegan butter on top. Remove the bread from the pan after 5 to 10 minutes. Let it cool completely before slicing with a serrated knife.

Store in a bread container on the counter for upto 2 days or refrigerate for upto a week.