Soft & Fluffy 100% Whole Wheat Sandwich Bread

Method

1. In a large bowl, combine the sponge ingredients: 1 cup whole wheat flour, 1 cup warm water, maple syrup, and yeast. Mix for 2-3 minutes until you have a smooth batter and you can feel the gluten developing—it will start to become slightly stringy.
2. Cover the bowl and let it sit in a warm place for 1 hour. Use a large bowl because the sponge will triple in volume.
3. Transfer the sponge to a stand mixer. In a separate bowl, mix the salt into the 2 cups of whole wheat flour. Add the flour mixture to the sponge and start kneading on low speed. Add the oil, cumin, lemon juice, and water, and continue kneading for 5 minutes. Let the dough rest for 5 minutes, then check the consistency—it should be soft and smooth, not stiff or sticky. Add a little more water if needed.
4. Knead for another 5-8 minutes. The dough should not tear immediately when you pull a small piece. (If using a stand mixer, knead on setting 2.) At this point, you can let the dough rest for 15-20 minutes.
5. Shape the dough into a fat rectangle, about 9 by 5 inches. Fold in the 5-inch side, then roll the longer side like a jelly roll. Seal the seam by pinching. Roll the log gently to even out the thickness. Place it in a parchment-lined or well-greased 9x5-inch bread pan. Spray water on top, sprinkle with sesame seeds or oats if desired, and spray water again. Cover with a towel and let rise for 50 minutes to 1 hour, or until it doubles in size and domes over the pan edge. Spray water and then oil on top.
6. Preheat the oven to 350°F. Bake the bread for 40 minutes.
7. Remove the pan from the oven and brush the top with oil or vegan butter. After 5-10 minutes, remove the bread from the pan and let it cool completely on a wire rack before slicing with a serrated knife.
8. Store in a bread container at room temperature for up to 2 days, or refrigerate for up to a week.