Whole-Wheat Bread


  • 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
  1. 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.

  2. 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.

  3. 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.


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

History Lesson

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.

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