Light Wheat Bread (for KitchenAid) -- Sponge Method
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Yield:  4 standard-sized loaves (using loaf pans)

Sponge:
4 c. bread flour
2 c. whole-wheat flour
4 T. vital wheat gluten
1 c. powdered milk
5 T. sugar
2 T. salt
1 tsp. ground ginger
1/2 tsp. ground cayenne pepper
3 Tbsp. active dry yeast

4-1/2 c. lukewarm water minus 4 Tbsp.
4 Tbsp. lemon juice
1/2 c. dark molasses

Dough:
4 Tbsp. soft shortening
4 c. bread flour
2 c. whole-wheat flour

After Baking:
5 T. unsalted butter

In a very large ceramic or glass bowl, mix sponge ingredients until thoroughly
combined.  Cover; set aside in a warm, draft-free location until the sponge
reaches the top of the bowl and begins to collapse upon itself.

NOTE:  many factors affect the rising time of a sponge.  I like to use this
method in the summer, when I can put the covered bowl out on my shady patio
or garage to rise in the warm summer temperatures.  Ideal temperatures are
anywhere between 80-105 degrees Fahrenheit.  When rising the sponge in my
garage, I usually allow 3-4 hours.

When the sponge has risen and fallen on itself, add the flours, soft shortening,
and any other additions you prefer (e.g., flax seeds, nuts, etc.).  Mix until
all ingredients are blended.  Knead as usual (I generally knead about 10-12
minutes).  Cover lightly with plastic wrap or tea towel; set aside to rise.

Punch down dough; divide into four equal-sized pieces.  Form into loaves and 
place in lightly greased (I use Pam cooking spray) loaf pans.  Cover loosely 
with tea towel or plastic wrap; place in warm, draft-free location until dough 
reaches the top of the loaf pans.

Preheat oven to 500F while dough is rising in loaf pans.

Turn heat down to 375 (or 325 if using convection); immediately uncover loaves 
and place into oven for 25 minutes.  Remove loaves from pans and place back into 
oven, baking for approximately 20 additional minutes, or until crusts are nicely 
browned and loaves test done.  Remove to cooling racks.  As soon as loaves are 
removed from oven, melt butter over low heat and brush lightly over crusts for 
softer crust.

Allow loaves to cool for at least 60 minutes before slicing.  If freezing loaves 
for later use, cool thoroughly (at least 2 hours).

This recipe yields an extremely fluffy, airy loaf with a very pleasant texture 
which is perfect for making toast and sandwiches.


NOTE:  When I make a yeast bread using a sponge method, I usually experiment 
with a recipe until I find the right amounts, etc.  When I begin experimenting, 
I generally start with this formula for the sponge:  half the amount of dry 
ingredients (except for seeds and other such additions -- these should be added
during the final kneading before shaping into loaves), entire amount of liquid 
ingredients.  When the sponge has risen and is ready to mix into dough, I add 
the remaining dry ingredients.