Busy People's Bread Recipe

Sponge: 3hours
Dough: 1 1/2 hours to rise 3/4 hour to proof.

Sponge:
2 tsp active dry yeast
1/2 c 110* water

3-4 T honey
1 1/4 C tepid water

4 1/2 c whole wheat flour
6 T milk powder

Dough:
1 C warm water
1 C whole wheat flour
1/3 C soy flour
1 T salt
2-3 T butter
1 C raisins (opt)

To make the sponge

Dissolve the yeast in the warm water, and the honey in the other water measure. Put liquid ingredients into kitchen aid bowl add flour and milk powder, mixing to make a stiff dough. Knead briefly, about 2 min- long enough so the dough has the strength to hold in the gas, but not so long that the gluten in fully developed. Cover the kitchen aid bowl with a plate or plastic rap and put the sponge in a cool place to rise for 3 hours, about 70*. Steam the raisins about 5 minutes, allowing them an hour or more to cool before you add them tot he full dough.

To make the dough

Pour the water measure into the risen sponge. It works best to mix the water into the sponge with your fingers then use the kitchen aid to knead in the flours and salt. Add water or flour as required to make the dough soft, but not excessively soft. Continue kneading to make a smooth, ELASTIC dough.
Half way through kneading you can gently tug and pull a piece of the dough out flabby-thin, The surface will still be plenty rough, with little craters all over; the dough will tear easily
When the dough is fully developed, it will pull into a paper-thin sheet, smooth and bright, very elastic.
Before the dough is fully developed, knead in the cold butter that has been cut into small pieces, then the raisins.(opt)
Form the dough into a ball and place it smooth side up in the bowl. Cover and keep in a warm, draft-free place. after about and hour and a half, gently poke the center of the dough about 1/2 inch deep with you wet finger, if the hole doesn't fill in at all or if the dough sighs, it is ready.
Press the dough flat and divide in two. Round it and let It rest until relaxed, then deflate and shape into loaves. Let them rise in a warm, draft-free place until they arch over the tops of the pans. Bake 45 minutes to an hour. at 350*