This is a good basic recipe brown or whole wheat bread.  This recipe makes one loaf of approximately three pounds or two 1 ½ pound loaves.  Use one now and freeze the other.

The Ferment:   ¼ cup warm water 1 tablespoon dry active yeast ¼ cup sugar   Place all in a small bowl, mix well, cover with a clean cloth and leave in a warm place until it is soft and bubbling, ten to twenty minutes, depending on temperature and humidity.

The Sponge:   The ferment plus, 1 ¾ cups warm water 1 ¾ cups whole wheat flour   Place the ferment in a large bowl with the water and flour.  Mix well, cover and leave in a warm place and leave until bubbling, light and spongy.  This can take between thirty minutes and an hour depending on temperature and humidity.

The Dough:

The sponge plus,

Approximately 3 cups of whole wheat flour

When the sponge is ready, begin adding additional flour, stirring it in well after each addition, until you have achieved a soft dough.  The amount of flour needed can vary somewhat.  When the mixture is too stiff to stir with a wooden spoon, turn it out onto a lightly floured surface and knead in the remaining flour.  Continue kneading until the dough is smooth and elastic. 

Form into a ball and place in a lightly oiled bowl, cover with plastic and leave in a warm place until at least double in bulk.  Punch down, knead lightly, form into a ball and return to the ball.  Allow to rise again until double in bulk.

After the second rising, punch down, knead lightly and form into one or two loaves.  Place the loaves on baking sheets that have been lined with baker’s parchment.  Paint the surface lightly with an egg that has been beaten with a tablespoon of cold water.  Using a sharp knife, make several diagonal slashes in the top of each loaf.  Leave in a warm place until double in bulk.  Place in a preheated 350° oven and bake for about thirty-five to fifty minutes, depending on size, or until golden brown and the loaves sound hollow when tapped.

Remove from the oven.  For a crisp crust, place on wire racks and allow to cool in the air.  For a soft and tender crust that is easier to slice, wrap the loaves in clean cloths and allow to cool.