This bread can take 2-3 days to make, is very crusty and close textured with a wonderful whole-grain flavor. While baking in the oven the loaves rise like footballs!





Hands-on Time: 30 minutes
Baking Time: 45 minutes
Total Time: 12-36 hours including rising time
Yield: 2 medium or 1 large loaf


    1. In a large bowl, dissolve yeast in water and milk.
    2. Add sugar and flour, beating until smooth.
    3. Cover loosely with plastic wrap and let stand at room temperature 4 hours to overnight.


  1. Mix the yeast, water, salt, and whole wheat flour into the sponge, beating until smooth.
  2. Add unbleached flour cup by cup beating well after each addition.
  3. Turn out on a floured surface and knead until elastic but still sticky, about 5 minutes.
  4. Place in an ungreased clean bowl, cover with plastic wrap, and let rise at room temperature for 4 hours to overnight.
  5. Divide dough into 2 pieces for two small loaves or one large loaf. Shape into an oblong.
  6. Sprinkle a baking sheet with cornmeal and place loaves on sheet.
  7. Cut 3 diagonal slashes with a sharp knife in the top of each loaf.
  8. Let rise, uncovered, for 1-2 hours.
  9. If you have a baking stone, place in oven and preheat to 400 degrees.
  10. Gently slide the loaf onto a baking stone or place the baking sheet with the loaf in the oven.
  11. Bake 45 minutes or until golden brown.
  12. Cool on rack.