Title: Organic whole wheat sandwich bread with oats and pecans
 Categories: Baker
      Yield: 2 Servings
 
           Sponge starter bread---
      1 ts Active dry yeast
    1/4 c  (2 ounces) very warm water
           (105 to 115 degrees F)
  3 3/4    Cups, or more if necessary
           (18 1/2 ounces) organic
           Whole wheat flour
  2 3/4 c  (12 1/2 ounces) organic
           Unbleached all-purpose flour
      2 c  (6 ounces) organic
           Old-fashioned rolled oats
      2 tb (3/4 ounce) Kosher salt
  1 1/2 c  (12 ounces) Sponge Starter
  2 1/2 c  (20 ounces) cool water ( 75
           Degrees F)
      3 tb (1 1/2 ounces) honey
      3 tb (1 1/2 ounces ) molasses
      2 tb (1 ounce) Canola oil (or
           Other vegetable oil)
      2 c  (8 ounces) pecan pieces,
           Toasted
           Additional rolled oats for
           Topping
           Two 9 by 5-inch loaf pans,
           Oiled
 
  Place the yeast and warm water in a large bowl and stir with a fork to
  dissolve the yeast.  Let stand for about 3 minutes. Whisk the whole
  wheat flour, unbleached flour, oats, and salt together in a medium
  bowl. Add the sponge starter, cool water, honey, molasses, and oil to
  the yeast mixture. Mix with your fingers for 1 to 2 minutes, just
  long enough to break up the sponge (the mixture should look milky and
  be slightly foamy). Add the flour mixture to the bowl and stir with
  your fingers to incorporate the flour, scraping the sides of the bowl
  and folding the dough over itself until it gathers into a shaggy
  mass. Don't be concerned if the dough feels very sticky at this
  point. Lightly flour a work surface. Remove the dough from the bowl
  and knead it for 6 to 8 minutes, until it becomes compact and
  elastic. It should be very moist but not mushy. If it feels too stiff
  to knead, add water 1 tablespoon at a time until you have a soft,
  malleable dough. If it's sloppy wet and impossible to knead, add
  another 1/4 to 1/3 cup (1 1/4 to 1 2/3 ounces) of whole wheat flour.
  Shape the dough into a loose ball and let it rest, covered with
  plastic wrap, on the lightly floured work surface for 20 minutes.
  (This rest period is the autolyse.) Flatten the dough and stretch it
  gently into a rectangle about an inch thick.  Spread the pecans and
  raisins evenly over the dough. Fold the whole mass into an envelope
  and knead and fold it gently until the nuts are well distributed,
  about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes
  and then continue kneading. Some of the nuts may pop out of the
  dough, but they can easily be incorporated again after the first
  rise, when the dough has softened. Shape the dough into a loose ball
  and place it in a lightly oiled bowl, along with any loose nuts.
  Turn the dough to coat the top with oil, and cover the bowl tightly
  with plastic wrap. Let the dough rise at room temperature (75 to 77
  degrees F) until it has doubled in volume, about 2 1/2 to 3 hours.
  (You can also refrigerate this dough overnight and shape it and bake
  it the next day: Let it rise for 1 hour at room temperature, or until
  it looks slightly puffy but not doubled, before refrigerating. The
  next day, let it rise for 2 hours at room temperature before shaping
  it.) When the dough has doubled, loosen it from the bowl with lightly
  floured hands and gently pour it onto a floured work surface. Press
  any loose pecans into the dough and divide it into 2 equal pieces.
  Shape each piece into a log. Spread the oats for topping on a flat
  plate or baking sheet. Use a pastry brush or a plant sprayer to
  lightly moisten the top of each log with water, then roll the tops of
  the loaves in the oats. Place each loaf seam side down in an oiled 9
  by 5-inch loaf pan. Cover them with plastic wrap and allow to rise
  for about 2 hours, or until they have doubled in size (a finger
  pressed into the dough will leave an indentation). Thirty minutes
  before baking, preheat the oven to 425 degrees F. Place a baking
  stone in the oven to preheat and place an empty water pan directly
  below the stone. When the loaves have doubled, place the pans on the
  baking stone. Quickly pour 1 cup of very hot water into the water pan
  and immediately shut the door. After 1 minute, using a plant sprayer,
  mist the loaves quickly 6 to 8 times then shut the oven door. Repeat
  the misting procedure 1 minute later. Bake for 15 minutes, then
  reduce the oven temperature to 375 degrees F and bake for 20 to 25
  minutes longer, until the loaves sound slightly hollow when tipped
  out of the pan and tapped on the bottom. The sides and bottom of the
  loaf should feel firm and slightly crusty. If the tops are browned
  but the sides are still somewhat soft, place the loaves directly on
  the stone to bake for 5 to 10 minutes longer. Transfer the loaves
  from the pans to a rack and allow to cool completely before slicing.
  ~Comments: Mildly sweet and slightly crunchy, our version of whole
  wheat oatmeal bread is great for tuna sandwiches. Cut in thick
  slices, it's perfect for French toast. Shape it into rolls for a
  dinner party or a family picnic. For variety, add one and a half cups
  (seven and a half ounces) of golden raisins to the dough and shape
  half of it into twists; crusty and delicious, they're good for
  breakfast-on-the-go and afternoon snacks. This versatile bread is
  sure to become one of your favorites.