100% Whole Wheat Bread

Last week I had a request for bread that contains no white flour, is vegan, and has no added 'sugary substance'. This recipe is one that I made a couple of times during my blogging hiatus in December.  It draws inspiration from Peter Reinhart's book Crust and Crumb and mostly fits the bill.  While it does not have any added sugar, honey, or syrup, it does contain raisin water.  Raisins are a fantastic source of natural sugar, and raisin juice concentrate can be found in some grocery stores.  I chose to make my own.

100% Whole Wheat Bread

Sponge:
16 oz (about 4 c.) whole wheat flour
2 tsp instant yeast
1 c. cool water

Mix together the sponge ingredients in a large mixing bowl. (It will form a thick paste.) Cover the bowl with plastic wrap and allow the sponge to ferment at room temperature for 4-6 hours. It should rise and then fall.

Raisin water:
2 c. raisins
4 c. warm water

Soak the raisins in the water for one hour. Then, puree the combination in a blender or food processor. Strain the puree and collect the liquid. Discard the pulp. Place the liquid in a saucepan, bring it to a boil, then simmer for about an hour. Upon cooling, this will result in a thick syrupy brown liquid.

Dough:
8 oz (about 2 c.) whole wheat flour
2 tsp. salt
1 tsp. yeast
1/2 c. raisin water
6 oz. (about 1 c.) cooked wild or brown rice
16 oz (about 4 c.) sponge (from above; use all)

In a mixing bowl, combine the flour, salt, yeast, raisin water, and cooked rice.  While mixing, gradually add portions of the sponge. Mix thoroughly to combine, and add flour until the dough pulls away from the sides of the mixing bowl. Turn out onto a floured surface and knead for about 5 minutes, adding more flour as needed. Allow the dough to rest for 10 minutes, then knead again briefly. Lightly grease a bowl with cooking spray. Place the dough in the bowl, spray it lightly with cooking spray, and cover it with plastic wrap. Allow to rise for 1 hour (or until about doubled in bulk).  Punch the dough down and divide it in half.  Knead each half briefly, shape into a round, then gently roll into an oblong loaf.  Place onto a greased cookie sheet.  Let rise for 30 minutes.  Then, bake at 350 ºF for 20 minutes.  Rotate the loaf for even baking.  Then bake another 20 minutes. Turn the oven off, and allow the loaf to remain inside for 10 minutes more.  Cool completely on a cooling rack before slicing.