Hearty Whole-Wheat Honey Bread

1. Create the Sponge

Combine the bread flour, water, and yeast in a large bowl. Stir until the mixture forms a uniform mass with no dry flour remaining. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 8 to 24 hours.

2. Prepare the Soaker

In another large bowl, mix together the whole-wheat flour, wheat germ, and milk until you achieve a shaggy mass. Transfer the mixture to a lightly floured counter and knead it for 2 to 3 minutes until it becomes smooth. Place the soaker back in the bowl, cover with plastic wrap, and let it rest at room temperature for 8 to 24 hours.

3. Make the Dough

Tear the soaker into small pieces and place them in the bowl of a stand mixer fitted with a dough hook. Add the sponge, softened butter, honey, additional yeast, vegetable oil, and salt. Mix on low speed for about 2 minutes until the ingredients start to come together. Then, increase the speed and knead for 8 to 10 minutes until the dough is smooth and elastic. Form the dough into a ball and let it rise in a lightly greased bowl, covered with plastic wrap, for about 45 minutes or until it has doubled in size.

4. First Rise

Once the dough has risen, gently deflate it and give it a few folds with a rubber spatula or bowl scraper. Cover it again and let it rise for another 45 minutes.

5. Shape the Loaves

Shape the dough into two loaves by gently pressing it into a rectangle and rolling it tightly from one short end to the other. Place each loaf into a greased 8½ by 4½-inch loaf pan. Cover the pans with greased plastic wrap and let the loaves rise for 1 to 1½ hours, or until they have risen about 1 inch above the lip of the pans.

6. Bake the Bread

Preheat your oven to 375 degrees Fahrenheit. Place a baking stone on the middle rack and an empty loaf pan on the lower rack. When the loaves are ready, bring some water to a boil. Using a serrated knife, slash the tops of the loaves to allow for expansion. Carefully place the loaves on the baking stone and pour the boiling water into the empty loaf pan to create steam. Bake the bread for 40 to 50 minutes, or until the crust is a deep brown and the internal temperature reaches 200 degrees Fahrenheit.

7. Cool the Bread

After baking, remove the loaves from the pans and let them cool on a wire rack for at least 2 hours before slicing. Enjoy your hearty whole-wheat honey bread!