Is there anything more delectable than the aroma of a kitchen when homemade bread is baking?  And hey, making bread isn’t as daunting as you might think, and the rewards far outstrip the time and effort.  This recipe produces a lovely, wholesome, nutlike loaf with just a hint of honey sweetness.

Step 1. The Ferment:   1 tablespoon dry active yeast 1/4 cup honey 1/4 cup whole wheat flour 1/2 cup warm water Place all in a large bowl and mix well.  Cover with a clean cloth and leave sit in a warm place until it is bubbling.

Step 2.  The Sponge:   To the ferment add:   1 ½ cups of warm water 2 cups of whole wheat flour   Mix well, cover with a clean cloth and leave in a warm place until the mixture is bubbling and spongy.

Step 3.  The Dough:   To sponge add:   2 cups of 8, 9, or 10 grain cereal 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1/4 teaspoon powdered ginger 1/4 teaspoon powdered cloves

Whole wheat flour

Combine the sponge, cereal and spices and mix well.  Begin adding the flour, one cup at a time and working in well after each addition.  When it becomes too stiff to stir, turn it out onto a floured surface and begin kneading and slowly adding more flour, kneading it in well after each addition.  Continue to add flour in this manner until you have achieved a soft dough that is no longer sticky.  You will probably need about 1 ½ to 2 cups of flour.  The amount will vary slightly depending on the weather and brand of flour. Continue to knead for about five minutes.  Wash the bowl thoroughly and oil lightly with vegetable oil. 

Form the dough into a ball and place in the oiled bowl.  Cover with a clean cloth and leave in a warm place until it has risen to about double its original bulk.  After it has risen, turn it out onto a lightly floured surface, punch it down and very lightly knead again.  Form into a ball and return to the bowl, cover and again, allow it to rise until it is double in bulk.

When it has risen the second time, turn it out onto a lightly floured surface and form it into one large or two smaller loaves.  Place the loaves on a baking sheet lined with Bakers' Parchment.  Using a very sharp knife or a razor blade, make several diagonal slashes, about 1/4 inch deep in the top of the loves.  Set in a warm place and allow to rise until nearly double in bulk.

While the loaves are rising, preheat the oven to 350°f.  When the loaves are ready, place them in the center of the oven and bake for about thirty-five to forty-five minutes, or until they sound hollowish when tapped.  Remove from the oven and allow to cool.  For a crisp crust, allow to cool uncovered.  For a tender crust that is easy to slice, wrap in clean cloths while cooling.

Fresh, warm bread is a real treat to eat, however, if you are going to store it, always to cool completely before storing.  If bread is warm when it is stored it will sweat and mold more quickly.