- 1 package (2½ teaspoons) active dry yeast
- 2 cups warm water
- 3 cups unbleached all-purpose or bread flour
- 2 tablespoons sugar
- ½ cup hot water
- 2 teaspoons salt
- ½ cup brown sugar
- 3 tablespoons shortening
- 3 cups whole-wheat flour
Add yeast to 2 cups warm water. Stir in all-purpose flour and sugar; beat until smooth, either by hand or with mixer. Set in warm place to proof until it becomes foamy and bubbly, up to 1 hour.
Combine ½ cup hot water, salt, brown sugar, and shortening; stir. Allow to cool to lukewarm. (Stirring sugar until it's dissolved should be sufficient to cool water; test to be sure, as adding liquid that's too warm can kill yeast.) Add to bubbly flour mixture. Stir in whole-wheat flour; beat until smooth, but do not knead.
Divide dough into 2 lightly greased pans. Cover; set in warm place until doubled in size. Preheat oven to 350°F; bake for 50 minutes.
YIELDS 2 LOAVES; SERVING SIZE: 1 SLICE
PER SERVING: Calories: 86 | Protein: 2g | Carbohydrates: 17g | Fat: 1g | Saturated Fat: 0g Cholesterol: 0mg | Sodium: 118mg | Fiber: 1g | PCF Ratio: 10-77-13 | Exchange Approx.: 1 Starch
The sponge process of making bread was more popular years ago, when foodstuffs were less processed and the quality of yeast was less reliable. The yeast works in a batter and the dough rises only once. The sponge process produces a loaf that is lighter but coarser grained.