Sponge Method Harvest Wheat Bread Recipe # 549

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. Makes 1 loaf

1-1/3 cups warm water (100° to 110°F)
2 envelopes Fleischmann's® Active Dry Yeast
3 to 3-1/2 cups whole wheat flour
1/3 cup honey
1/4 cup vegetable oil
1 teaspoon salt

Place water in large bowl. Sprinkle in yeast; stir until dissolved. Add 3 / 4 cup whole wheat flour; stir until smooth. Cover; let rise in warm, draft-free place until light and spongy, about 1 to 1- 1 / 2 hours.

Stir sponge down; add honey, oil, salt, and 1 cup 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; remove to lightly floured surface. Roll dough to 12 x 8-inch rectangle. Beginning at 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 45 minutes to 1 hour.

Bake at 375oF for 30 to 35 minutes or until done. Cover with foil if bread is getting too dark. Remove from pan; cool on wire rack.

Nutritional Information:  
Per Serving:
Serving size: 1 slice (1/12 of recipe)
Serving weight: 2.6 ounces (74 grams)
Calories 180; Total fat 5 g; Saturated fat 0.5 g;  
Cholesterol 0 mg; Sodium 200 mg; Carbohydrates 32 g;
Dietary fiber 4g (1.5 g/oz); Sugars 8 g; Protein 5 g





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