Yeast blooms into a thick sponge with whole wheat flours and warm water before olive oil, sea salt, and poppy seeds are worked in; the dough is then kneaded a full 10 to 15 minutes until supple and smooth.
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Preheat oven to 375° F. In large bowl, combine yeast, water, rice syrup, whole wheat bread flour, and 1 cup whole wheat pastry flour and stir until thick like batter. Cover sponge with plastic wrap and set aside in warm place for 30-45 minutes .
Add oil, salt, poppy seeds, and just enough of remaining whole wheat pastry flour to create dough that pulls away from sides of bowl.
Knead dough on table for about 10-15 minutes or until smooth dough has been created.
Transfer dough to large, clean, lightly oiled bowl and cover with plastic wrap. Proof in warm place for 45-60 minutes or until dough has doubled in size.
While dough is proofing, prepare bread pans or sheet pans with parchment.
When dough doubles in size, gently fold and turn dough. Cover with plastic and rise again.
Divide dough into two. Form dough into loaves and transfer to prepared loaf pans or on sheet trays. Cover dough with wet towel and rise one final time (approximately 15-30 minutes ).
approximately 30-45 minutes or until dough is golden and firm to touch.
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