Whole Wheat Bread From Sponge Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: White bread flour,
10 ounce: Whole-wheat flour,
1 1/4 cup: Water,
1 tsp: Yeast,
1 tbsp: Malted milk,
1/2 cup: Oats,
2 tbsp: Powdered milk,
1 1/2 tbsp: Oil,
Directions:
Preset machine to WW regular about 15 min before sponge is mixed. Sponge:
Warm water, yeast (sprinkled on top, mixed in) with 4oz bread flour with
about 1/4 cup ww flour. Pour into machines basket. Put in flour next
followed by rest of ingredents. Rise time for sponge is about 15-20 min.
I thought the texture of the white bread was a tad too course. So I tried
making a sponge with the water, about 4oz of flour, 1 Tbs malt and yeast.
Let rise 15min, pour in and add rest of ingredients. Worked like a charm.
Very light and fluffy with even, small holes.
In moving to a more whole wheat bread, Ive tried to use the same
technique, but with the whole wheat setting. This has a 30 min rest before
mixing the ingredients and lets the bread rise/rest three times. I let the
sponge rise 15 min by choosing the WW setting ahead of time.
>From: mark.stephens@gsfc.nasa.gov (mark stephens)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Source from luhu.jp
Warm water, yeast (sprinkled on top, mixed in) with 4oz bread flour with
about 1/4 cup ww flour. Pour into machines basket. Put in flour next
followed by rest of ingredents. Rise time for sponge is about 15-20 min.
I thought the texture of the white bread was a tad too course. So I tried
making a sponge with the water, about 4oz of flour, 1 Tbs malt and yeast.
Let rise 15min, pour in and add rest of ingredients. Worked like a charm.
Very light and fluffy with even, small holes.
In moving to a more whole wheat bread, Ive tried to use the same
technique, but with the whole wheat setting. This has a 30 min rest before
mixing the ingredients and lets the bread rise/rest three times. I let the
sponge rise 15 min by choosing the WW setting ahead of time.
>From: mark.stephens@gsfc.nasa.gov (mark stephens)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Source from luhu.jp