Whole Wheat Bread

Whole Wheat Bread

Sponge
2 packages yeast — 2 tablespoons
1 cup water — lukewarm
1 drop molasses
2 cups whole wheat flour

Mix
1 cup bulgur — raw
–or use cracked wheat
1 cup boiling water
2 teaspoons salt
1/4 cup margarine
1/4 cup molasses
1/2 cup raisins

Dough
3 1/2 cups whole wheat flour – (3-4 cups)

For the sponge: Dissolve yeast in water. Add molasses, let stand 5 min. Beat in 2 cups flour. Cover with damp cloth, let rise 30-60 min.

For the mix: Combine all mix ingredients and let stand 30 minutes covered and 30 minutes uncovered. Beat mix into risen sponge. This may be difficult but keep at it.

For the dough:
Add 3-4 cups whole wheat flour, 1 cup at a time. Knead for 20 minutes.

Oil a bowl – cover dough in oil, cover with a damp cloth, let rise in a warm place. Let rise about 1 hour, until doubled.

Punch down. Knead 20 minutes.

Grease pans. Shape dough into 2 loaves, let rise until doubled (about an hour).

Bake at 375 degrees for 30-40 minutes.

Nutritional analysis (per Mastercook):
Per slice (12 slices per loaf): 151 calories, 5g fiber, 2.6g fat = 2 pts

Per loaf: 1814 calories, 30.5g fat, 60.5g fiber