1-First Step: Make the sponge 1. In a medium bowl combine 1 cup (240ml) warm water and 1/3 cup (80ml) warm whole milk, both around 110°F (43°C). Add 2 and 1/4 teaspoons (7g) active dry or instant yeast and stir gently to dissolve. Let sit for 2 to 5 minutes if using active dry yeast to wake it up; instant yeast can be mixed directly. 2. Stir in 2 cups (260g) whole wheat flour until a thick batter forms. The sponge should be pourable but thick. Cover lightly with a towel or plastic wrap and let it double in size at room temperature for 60 to 90 minutes, or up to 2 hours if your kitchen is cool.

2-Second Step: Add the dough ingredients 3. To the risen sponge add 3 tablespoons (63g) honey, 3 tablespoons (43g) softened unsalted butter, and 1 teaspoon fresh lemon juice or apple cider vinegar. Stir to combine. 4. Add 1 and 1/3 cups (173g) whole wheat flour and 1 and 1/4 teaspoons salt. Mix with a dough hook on low or a sturdy wooden spoon until the dough just comes together, about 3 minutes. If the dough is too wet, add more flour one tablespoon at a time until it becomes manageable.

3-Third Step: Knead the dough 5. Knead the dough on medium speed with a dough hook or by hand for 8 to 10 minutes. The dough should become elastic and slightly tacky but still manageable. If kneading by hand, work on a lightly floured surface and fold the dough repeatedly; if using a mixer, stop at the 8 minute mark to check texture. Proper kneading builds gluten which traps gas and gives your whole wheat loaf better rise.

4-Fourth Step: First rise 6. Place the dough in a lightly greased large bowl, turning once to coat. Cover and let rise in a warm place for 1.5 to 2 hours, until doubled in size. Whole wheat dough often needs longer rises because bran and germ weigh the dough down; avoid rushing this step.

5-Fifth Step: Shape the loaf 7. Grease a 9 by 5-inch loaf pan. Punch down the dough gently to release gas. Lightly flour a countertop and a rolling pin, then roll the dough into an 8 by 15-inch rectangle. Roll the dough tightly into an 8-inch log, pinching the seam closed, then place the seam-side down into the prepared loaf pan.

6-Sixth Step: Final rise and oven prep 8. Cover the pan and let the shaped loaf rise again for 45 to 60 minutes, until it is roughly 1 inch above the rim of the pan. Meanwhile preheat the oven to 350°F (177°C) with a rack positioned low. Preheating while the loaf is finishing its rise ensures even oven spring and good crust color.

7-Seventh Step: Optional topping and bake 9. For an oat-topped loaf, brush the risen bread with 1 beaten egg white and sprinkle 1 tablespoon whole oats on top. This is optional but gives a rustic bakery look. 10. Bake for 36 to 40 minutes until the loaf is golden brown. If the top browns too quickly, tent loosely with foil after 25 to 30 minutes. Tap the bottom of the loaf; it should sound hollow. For accuracy, use a thermometer: the center is done at 195 to 200°F (90 to 93°C).

8-Final Step: Cool and slice 11. Remove the loaf from the oven and cool in the pan for a few minutes. Transfer to a wire rack to cool completely before slicing. Cooling allows the crumb to set so the bread slices cleanly. The bread may be cooled fully and then wrapped for storage.