50% Whole Wheat Sandwich Loaf

makes 1 loaf
baked in 9x5 pan

INGREDIENTS:
1 cup All Purpose (AP) flour (divided)
1 1/4 cup Whole Wheat flour
1 cup water (divided)
2 tsp of sugar/honey/molasses
1 tbsp shortening
1 tsp salt
1/4 cup milk powder (optional)
1 tsp dry active yeast (divided)

SPONGE stage:
(1) Mix well:
    1 cup AP flour
    3/4 cup water

Leave (1) in fridge for half hour at least to relax it.

(2) Sprinkle in and mix with (1):
    1/8 tsp dry active yeast

Leave (2) in fridge for 2-12 hours.
Take the sponge out of the fridge 1/2 to 1 hr prior incorporating into the dough.

DOUGH stage:
(3) Mix:
    1/8 c hot water (~2m in microwave)
    2 tsp molasses
    1 tbsp shortening
    1 tsp salt
    1/4 c milk powder (optional)

Cool (3) to room temperature

(4) Dissolve:
    1/8 cup of warm water
    7/8 tsp dry active yeast

(5) Mix: (3)+(4)
    Slowly add and mix in: (2)

(6) Mix in: 1/4 c All Purpose flour
    Incorporate: 1 1/4 c whole wheat flour
    
(7) Knead for 10-15 minutes
    
    Fully knead dough should feel:
    - tacky not sticky
    - relatively smooth compared to the shaggy mess you started out with
    - when poking a finger into the dough (good half inch or so), 
      dough bounces back readily (even if not fully)

(8) Let rise 2ce its size (1.5-2hrs)
    Punch thoroughly
    Sit 15 min
    Roll/fold into ball, fit into pans.

(9) Rise until pan is ~80% full (about 1.25 hrs)
    - Check after about 45 minutes with a poke test
    - When poking again a good half inch, the dough should
      fill in the indentation slowly (indentation won't go 
      away entirely). 
      If it fills in too fast, proof longer. 
      If it won't fill in at all, then it's over proofed
      (may your dough never get there)-- hence check after about
      45 min and every 15 minutes thereafter.

(10) Bake at 375 for 40 minutes