1 cup warm water

1¼ teaspoons active dry yeast

1½ cups unbleached all-purpose or bread flour

1 tablespoon granulated sugar

¼ cup hot water

¼ teaspoon salt

⅛ teaspoon mustard powder

Pinch dried lemon granules, crushed

¼ cup brown sugar

1½ tablespoons Spectrum Naturals Organic All-Vegetable Shortening

1½ cups whole-wheat flour

• Add the yeast to the warm water. Stir in the all-purpose flour and granulated sugar. Beat the mixture until smooth, either by hand or with a mixer. Set the mixture in a warm place to “proof” until it becomes foamy and bubbly (up to 1 hour).

• Combine the hot water, salt, mustard powder, lemon granules, brown sugar, and shortening; stir. Allow to cool until lukewarm. (Stirring until the brown sugar dissolves should be sufficient to cool the water; test to be sure, because adding liquid that's too warm can “kill” the yeast.) Add to the bubbly flour mixture (the “sponge”). Stir in the whole-wheat flour and beat until smooth, but do not knead.

• Divide the dough into 2 loaf pans treated with nonstick spray; cover and set in a warm place until doubled in size. Preheat oven to 350° and bake for 50 minutes.

Feeding the Yeast

Bread recipes need some sugar or sweetener, such as honey, to “feed” the yeast. This helps the yeast work, which in turn helps the bread rise.