Sponge:
55 g all-purpose flour
15 g whole wheat flour
5 g yeast
70 g water
Porridge:
200 g water
90 g PRO 1000GB
Dough:
295 g all-purpose flour
85 g whole wheat flour
9 g salt
20 g Organic Liquid Demerara Sugar
36 g melted refined coconut oil
130 g water
Sponge
Porridge
Preparation:
- Sponge: Combine all the ingredients and let ferment for 30 to 60 minutes, or until doubled in size.
- Porridge: Combine all the ingredients in a saucepan and cook over medium heat for 5 minutes, or until the mixture starts to pull away from the bottom of the pan. Set aside.
- Dough: Place all the ingredients in a bowl and mix well.
- Once the dough is smooth, transfer it to a work surface and knead for 10 minutes. Return it to the bowl, cover with plastic wrap, and let rise for 1 hour.
- Grease a 22 × 11 × 6 cm loaf pan with butter and set aside.
- Transfer the risen dough to a work surface. Gently press it with your fingertips to release the air, then roll it up into a log. Pinch the seam firmly to seal it and place it in the prepared loaf pan, seam side down (smooth side facing up).
- Cover with a damp cloth and let rise for 45 minutes, or until the dough rises above the rim of the pan.
- Brush demerara sugar over the entire surface of the loaf and sprinkle a little whole wheat flour on top.
- Bake in a preheated oven at 180°C (350°F) for 40 minutes.
- Remove from the oven, take the loaf out of the pan, and let it cool for 20 minutes before serving.