Yeast breads can be time consuming. This one is a little quicker than most but still involves several hours. What I like best is that the time is somewhat flexible due to the first step-the sponge. In baking, a sponge allows the yeast mixture to interact with the flour. In this case the whole wheat flour.

Flours differ in refinement. Whole wheat needs more water and time to incorporate into a recipe. So a sponge is perfect. My Wholesome Sandwich Bread recipe calls for a flexible time period of 1-4 hours for the sponge to bubble. If you are only using all-purpose flour the sponge can be eliminated.

Another key to consider is the age of the dry yeast. If using individual packets, check the expiration date. Those using jars need an additional check, the time period since the jar was opened. In both cases, if the yeast is not fresh, additional sugar, up to a teaspoon needs to be added into the sponge or batter.

Place yeast and sugar in small bowl. Cover with 1/3 cup warm water (105°F-110°F) and let stand at least one hour. When liquid bubbles through, carefully cover wet area with dry flour.

Scrape sponge into mixing bowl. Add 2 cups of all-purpose flour and one cup warm water. Mix at lowest speed with dough hook until dry flour is fully incorporated. Mixture will be sticky. Cover top of bowl with towel and let rest 20 minutes.

Beat at a low speed for 5 minutes. Scrape into greased loaf pan and let rise until even with the top of the pan. The loaf will continue to rise once in oven. Pre-heat oven to 350° F. Bake for 45-50 minutes. (Adjust for your personal oven.) Let cool before slicing.