Rising begins with a yeast sponge of whole wheat flour sweetened with honey or maple syrup; olive oil and more flour work in during a long fifteen-minute knead toward a smooth, supple dough.
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Preheat oven to 375°. In large bowl, combine yeast, water, whole wheat bread flour, 1 cup whole wheat pastry flour, and honey or maple syrup. Stir until thick batter is achieved. Cover sponge with plastic and set aside in warm place for 30-45 minutes .
Add olive oil, salt, and just enough of remaining pastry flour to create dough that pulls away from sides of bowl.
Knead dough about 10-15 minutes , adding remaining pastry flour as necessary, until smooth dough is formed.
Transfer dough to clean, lightly oiled bowl and cover with plastic wrap. Proof in warm place for 45-60 minutes or until dough has doubled.
While dough is proofing, prepare bread pans or sheet pans by lining with parchment paper.
Fold/turn dough. Rise one more time.
Divide dough into two, form into loaves, and transfer to loaf pans or on sheet tray for final rise. Cover dough with damp towel and set aside in warm place. Rise until dough has doubled in size, about 10-15 minutes .
Transfer bread to oven and approximately 30-45 minutes or until golden and firm to touch. Internal dough temperature should register between 190° and 205° F.
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