Kibbled Wheat Bread (healthy version)

So far, I have baked kibbled wheats for kibbled wheat muffins, kibbled wheat mantou and now for my daily bread too.
Healthy, nutritious,  moist, soft bread.  Wonderful thing is, only whole wheat flour is used here.

Recipe and inspiration from: Martha Rose Shulman 
For the sponge
2 teaspoons instant dry yeast
3 cups lukewarm water
2 tablespoons mild honey
1 tablespoon blackstrap molasses

1 cup cooked kibbled wheat
 ( soak it overnight, rinse well.  Steam for 10 minutes or, until texture is tender, like the texture of the rice. Alternatively, you may cook it like the way you would do to the rice).
2 cups whole wheat flour



For the bread
1/4 cup canola oil
1 scant tablespoon salt
2 cups whole wheat flour, plus additional as necessary for kneading

1 egg, beaten with 2 tablespoons water for egg wash

raw kibbled wheat

cooked 

sponge preparation

well-risen dough

into the pan ready to be baked

Method
 1. In a large bowl, combine the yeast, water, stir until dissolved.
     Stir in the honey and molasses.
     Whisk in the kibbled wheat, then whisk in the flours a cup at a time.
     Stir or whisk until everything very well mixed, about 2 minutes.
     Cover and let it rise in a warm spot for an hour until bubbly.

2. Add the oil to the sponge and fold in using a large spoon or spatula.
    Add the salt and fold in.
    Fold in one cup of whole wheat flour.
    Gradually add all with the second cup of the flour.
    Gentle fold and knead for 10 minutes, adding flour as necessary, until the dough is elastic
    and springs back when you press it with your finger ( it will be dense and tacky).
    Shape the dough into a ball.
    Oil the bowl, place the dough in, cover and let it rise for 1 hour until doubled.

3. Punch down the dough again, cover the bowl and let it rise for another hour.

4. Preheat oven to 375F / 190C. Divide the dough into two  shape into loaves.
    Oil two 9 X 5 inch pans, place the loaves in the pans ( I used a large and a small pan)
    Cover and allow to rise for 30 minutes, or until the middle of the loaves rises above the edges
    of the pans.

5. Brush with egg wash, make two or three 1/2 inch deep slashes across the top of each loaf.
    Bake for 50 to 60 minutes, brush with egg wash agin halfway through.
    When it turns golden brown and responds to tapping with a hollow sound, it is done.
    Remove from the pans, cool on a rack.

moist