Sponge Method Whole Wheat Loaf
Makes 1 loaf
1 cup warm water (100o to 110oF)
1 envelope FLEISCHMANN’S Active Dry Yeast
1 / 2 cup all-purpose flour
1 / 4 cup warm milk (100o to 110oF)
2 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon salt
3 to 3-1 / 2 cups whole wheat flour
Place water in large bowl. Sprinkle in yeast; stir until dissolved. Add 1 / 2 cup all-purpose flour; stir until smooth. Cover; let rise in warm, draft-free place until light and spongy, about 1 hour.
Stir sponge down; add milk, oil, honey, salt, and 1 cup whole wheat flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; turn out on to lightly floured surface. Roll dough to 12 x 8-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Serving size: 1 slice (1 / 12 of recipe)
Serving weight: 2.4 ounces (69 grams)
Calories 160; Total fat 3 g; Saturated fat 0 g; Cholesterol 0 mg; Sodium 200 mg; Carbohydrates 31 g; Dietary fiber 4 g (1.7 g / oz); Sugars 3 g; Protein 5 g