Whole-Wheat Bread - Sponge Method

Name: Whole-Wheat Bread - Sponge Method
Yield: 3 1-pound loaves
Cuisine: null
Ingredients: 2 1/2 cup hot water, or milk if available; 3 teaspoon salt; 3 tablespoon fat; 7 cup whole wheat flour; 1 cake compressed yeast; 4 tablespoon brown sugar

Yield: 3 1-pound loaves

Ingredients

2 1/2 cup hot water, or milk if available
3 teaspoon salt
3 tablespoon fat
7 cup whole wheat flour
1 cake compressed yeast
4 tablespoon brown sugar

Directions

Use 1 cake of dry yeast.
Break the yeast cake and soak in lukewarm liquid until soft.
Mix the cooled liquid end the softened yeastÂ» and one-half of the flour and let stand to rise overnight at ordinary room temperature.
When the sponge is light stir it well and add the salt, sugar, the melted fat and the remainder of the flour to make a dough.
After the dough is mixed it is handled in the same way as in the straight dough method.