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| 4 x ca. 30 g | white bread flour |
| 10 x ca. 30 g | whole wheat flour |
| 1 1/4 Tasse | water |
| 1 Teelöffel | yeast |
| 1 Esslöffel | Malted milk |
| 1/2 Tasse | Oats |
| 2 Esslöffel | milk Powdered |
| 1 1/2 Esslöffel | oil |
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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.
ÒI 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, I've 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.Ó
>From: mark.stephens@gsfc.nasa.gov (mark stephens)
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