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Preparation:
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Starter: In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Stir in flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and wheaty aroma develops, 8 to 12 hours.
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Stir in 3-1/4 cups (800 mL) of the flour, warm water, honey and salt to make soft sticky dough.
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Turn out onto generously floured surface; knead, dusting with as much of the remaining flour as necessary to prevent sticking, until smooth and elastic, about 8 minutes. Form into ball; place in greased bowl, turning to grease all over. Cover dough with plastic wrap; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
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Grease 9- x 5-inch (2 L) loaf pan; set aside.
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Punch down dough. Shape into ball; cover and let rest for 10 minutes. Press into 11- x 8-inch (28 x 20 cm) rectangle. Starting at short end, roll up into cylinder; pinch along bottom and ends to seal. Fit, seam side down, into prepared pan. Cover with clean tea towel and let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
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Topping: Dust top of loaf with flour. Slash top lengthwise down centre, starting and ending about 1 inch (2.5 cm) from edges of pan. Bake in centre of 375u00b0F (190u00b0C) oven until instant-read thermometer registers 215u00b0F (102u00b0C) and loaf is golden and sounds hollow when tapped on bottom, 50 to 60 minutes. Transfer to rack; let cool.
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Additional Information
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Variations
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Unbleached White Loaf:
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Replace multigrain bread flour with unbleached white bread flour. Replace buckwheat honey with mild liquid honey.
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Whole Wheat Loaf:
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Replace multigrain bread flour with whole wheat bread flour.
