For the Sponge:

• ▢ 1 cup cold water
• ▢ 1/2 cup cornmeal
• ▢ 1 1/2 cups boiling water
• ▢ 1 1/4 tablespoons active dry yeast
• ▢ 1/2 cup honey or molasses or a combination of both (see notes above for selection)
• ▢ 1/2 cup warm water
• ▢ 3/4 cup dry buttermilk powder (if unavailable, use milk powder plus 1 tbsp vinegar for a buttermilk substitute)
• ▢ 1/2 cup wheat bran
• ▢ 2 cups whole wheat flour

For the Dough:

• ▢ 1/3 cup olive oil
• ▢ 2 tablespoon sesame seeds
• ▢ 1 cup whole wheat flour
• ▢ 3 – 31/2 cups bread flour
• ▢ 1 1/2 teaspoons fine sea salt

• **Prepare the Sponge:** In a large bowl, whisk together the cold water and cornmeal until well combined. Allow this mixture to sit for 5 minutes, giving the cornmeal a chance to hydrate. Then, carefully add the boiling water and whisk thoroughly. Let this cornmeal mixture stand for another 10 minutes. Meanwhile, in a separate, smaller bowl, sprinkle the active dry yeast over 1/2 cup of warm water, along with 1 teaspoon of honey or molasses to feed the yeast. Let this stand for 5 minutes until foamy, indicating the yeast is active. Now, return to the cornmeal mixture: add the dry buttermilk powder (if using milk powder, combine it with 1 tablespoon of vinegar first, then add), the remaining honey or molasses (adjusting according to your preference, as discussed in the main text), wheat bran, and the 2 cups of whole wheat flour. Pour in the activated yeast mixture. Mix everything together vigorously until a rough, sticky dough forms. Cover the bowl loosely with plastic wrap or a clean kitchen towel and set it aside in a warm place for one hour, allowing the sponge to double in size. This initial fermentation step is crucial for developing flavor and texture in your mountain bread.
• **Forming the Dough:** After the sponge has doubled, uncover it and sprinkle in the olive oil, salt, and sesame seeds. Gently fold these ingredients into the sponge. Begin adding the bread flour, about 1/2 cup at a time, mixing well after each addition. Continue adding flour until a soft, shaggy dough begins to form that mostly pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface. Begin kneading the dough. It will be exceptionally sticky at first – do not be tempted to add too much additional flour, as this will result in a dense loaf. Instead, lightly flour your hands and the work surface as needed, using a dough scraper to manage the stickiness. Knead for approximately 2-4 minutes, or until the dough becomes smoother and more elastic, though it will still retain a considerable stickiness. This sticky quality is essential for the bread’s unique texture and is a hallmark of this recipe. Rest assured, it will be significantly less sticky after its first rise. Once kneaded, lightly coat a large clean bowl with olive oil, place the dough in it, turning once to coat, and cover again. Let the dough rise in a warm, draft-free place for 2 1/2 to 3 hours, or until it has doubled in volume. This long, slow rise further enhances the flavor.
• **Shaping and Second Rise:** Gently turn the risen dough out onto your work surface, trying not to deflate it too much. Divide the dough into four equal portions. Working with one piece at a time, roll each portion into a tight, round ball. You may need to lightly flour your hands and the surface again, as the dough might still be slightly sticky. Prepare a baking sheet by lining it with parchment paper and sprinkling it generously with cornmeal; this prevents sticking and adds a nice texture to the bottom of the loaves. Place the shaped dough balls about 4 inches apart on the prepared baking sheets. Sprinkle the tops of the loaves with a bit more wheat bran for a rustic finish and added texture. Cover the loaves loosely with a clean kitchen towel and let them rise for their second proof, about 45 minutes, or until noticeably puffy and slightly increased in size.
• **Baking the Mountain Bread:** While the loaves are on their second rise, preheat your oven to 400°F (200°C). For best results and a beautiful crust, consider placing a shallow dish of water on the bottom rack of the oven when you turn it on. This creates steam inside the oven, which helps the bread to achieve a better “oven spring” – a rapid rise in the first few minutes of baking – and contributes to a crispier crust. Once the oven is preheated and the loaves have risen, carefully transfer them to the oven. Bake for 10 minutes at 400°F. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 25-30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. If you notice the tops of the loaves browning too quickly towards the end of the baking time, loosely tent them with a piece of aluminum foil to prevent over-browning. Once baked, remove the loaves from the oven and transfer them to a wire rack to cool completely before slicing and serving. Enjoy the unparalleled taste of your homemade Whole Wheat Mountain Bread!