Sorry about the delay in getting back to you, we've been out of town for a week and I just got back late this afternoon and am playing catch-up. Glad you had good results with the recipe. I give credit to my friend Mildred in Missouri for sharing the recipe with me. 1. I would add the coarser flour to the sponge. Either will work (as you have discovered), but the sponge gives the sharp bits of bran time to soak up the liquid and soften in the coarse flour. Those sharp bits can cut gluten strands. 2. Bread Machine Yeast is a type of fast-acting yeast like SAF-Instant is. You made a good substitute. SAF-Instant is a "super" yeast, and somewhat different from the other brands of fast-acting yeast products (Bread Machine, Rapid-Rise and Quick-Rise). I consider SAF-Instant a superior choice over the other fast-rising yeast products, but that's a personal choice. I've used all of them at one time or another over the years. 3. Pan sizes... A 9x5-inch pan is actually designed for quick breads and holds about 2-pounds of dough. For over two pounds of dough you would need a Jumbo Pan - 10x4-1/2-inch. I personally don't like these over-size loaves, especially when trying to cut thin slices. Small loaves are easier to cut thin than large loaves. Another personal preference. Standard 8-1/2x4-1/2-inch pan holds up to around 1-1/2-pounds of dough. I have a pair of Norpro pans that are just slightly smaller at 7-3/4x4-1/4-inches that works very well for 2 loaves. 7-1/2x3-1/2-inch pans - up to 1-pound of dough. I often divide the dough equally into three of these small loaves. I will also divide the dough into one 1-1/2-pound loaf and the rest for something like an 8-inch pan of dinner rolls, 6 jumbo pecan cinnamon rolls, 6 hamburger or hot dog buns. The cultured milk products (dried or liquid buttermilk, kefir, yogurt) seem to aid in the sponge. My friend, Mildred, often uses up to 24-hours, with half the time in the refrigerator, similar to what you did. A very forgiving recipe, as you've just proven. I also like to add 1/2-cup of coarsely-ground multi-grain mixture, similar to multi-grain cereal (5-grain, 7-grain, 11-grain, etc.), except I mill my own. I add it towards the end of kneading to keep the sharp bits from cutting the gluten strands. I like the "tooth" it adds to the bread. -Grainlady

King Arthur whole wheat flour is higher in gluten and appropriate for yeast breads because of that. If you use it for making quick breads, cookies, pastry, etc. make sure you keep mixing to a bare minimum or you'll develop too much gluten and get a tough baked good. If you use it for pastry, add a little more fat to help coat the flour and shorten the gluten. Whole wheat PASTRY flour, milled from soft wheat varieties, is your best choice for whole wheat pastry. King Arthur whole wheat flour is milled from high-gluten hard wheat varieties and therefore not really the appropriate flour to use. Whole Wheat Pastry Flour is also a better choice for biscuits and cake. I'd never use King Arthur Whole Wheat Flour for cakes. You'll end up with a tough crumb. I mill my own whole grain flours, so I can choose the correct type of grain for each use. If you make quick breads, including muffins, using this flour, stir it in by hand rather than with an electric mixer to avoid developing too much gluten. King Arthur Whole Wheat flour will make wholegrain noodles or pasta, but once again, it's not the correct choice. Pasta and noodles are best made with flour milled from Durum Wheat, not hard wheat. -Grainlady WHEAT AND SESAME TORTILLAS (source: "Natural Meals in Minutes" by Rita Bingham) 2 c. whole wheat flour (you may also use 1/2 ww and 1/2 all-purpose) 3 T. dry milk powder 1/3 c. sesame seeds extra flour for board 2 T. butter or applesauce (I use coconut oil) 1/2 t. salt 2 T. yogurt (I use kefir) 1/2 c. lukewarm water Combine dry ingredients. Use hand or electric beaters to cut in butter or applesauce until mixture resembles fine crumbs (I used a pastry cutter). Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10 minutes (I covered it with a damp towel). Divide and shape dough into 8 balls (I make at least 16 tortillas out of this dough). Remove one ball at a time and roll paper thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas. ------------------- WHOLE WHEAT SUGAR COOKIES http://kansaswheat.org/general.asp?id=470 Found at the Kansas Wheat Commission Web site along with many other recipes using whole wheat. See link below. We love these cookies... 2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 cup butter or margarine 1 cup granulated sugar 1 egg 1 tablespoon grated orange peel 1 teaspoon vanilla extract 2 tablespoons low-fat milk topping 1/2 teaspoon ground cinnamon 2 tablespoons granulated sugar 1 In small bowl, stir together whole wheat flour, baking powder, baking soda, salt and nutmeg. Set aside. 2 In a large mixing bowl, beat butter or margarine with an electric mixer on medium to high speed for 1 minute. Add the granulated sugar; beat mixture until combined. Stir in egg, orange peel and vanilla; beat mixture until well combined. 3 Stir in the flour mixture and milk just until combined. 4 Shape into 1-inch balls and place on ungreased cookie sheet 2 inches apart. Flatten slightly with bottom of a glass dipped in topping mixture. 5 Bake cookies in a preheated 375F oven 8 to 10 minutes or until golden brown. Transfer cookies to a wire rack to cool. nutrition information per serving (one cookie): 74 cal, 3 g fat, 13 mg chol, 59 mg sodium, 12 g carbo, 1 g fiber, 1 g pro, 1 mcg folate.

I have made that bread dough in my machine several times, but just the one-loaf version. I've got a Zojirushi and it does what you describe, Chase. It has a 45 minutes first rise, a stir down, followed by a 22 minutes 2nd rise. So obviously, when I take the dough out & shape it, it gets another, 3rd rise. Regarding leaving whole wheat dough in the fridge, I've done that several times. I don't think there is any problem in leaving it overnight or even one day. I cannot remember if I've left it in the fridge for more than two days though. And as far as the orange juice goes, I bought some frozen orange juice concentrate just for baking. I leave it in the freezer for when I'm making any kind of whole wheat yeast dough. I mix equal parts OJ concentrate with water so that a portion of the liquid called for in the recipe is orange juice. I think King Arthur is right -- it does seem to counteract any bitterness that is usually assoicated with 100% whole wheat baked goods.

I'm waiting for my pizza to get done. It's Lou's dough/sauce and looks wonderful. After dinner, if not too much wine, I'll post the recipe ... OK just found it on this computer. The recipe doesn't tell when to add the egg. I broke it into a small bowl, forked it and added it to the warm liquid. Also, put this in the bread machine. Here it is: HONEY WHOLE WHEAT BREAD INGREDIENTS:  3-1/2 to 4 cups all purpose flour  2-1/2 cups whole wheat flour  2 pkg. active dry yeast  2 tsp. salt  1 cup milk  1 cup water  1/2 cup honey  3 Tbsp. oil  1 egg PREPARATION: In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, the yeast, and salt and mix well. In saucepan, heat milk, water, honey, and oil until a thermometer reads 120-130 degrees F (warm) Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough. Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk. Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes. Bake in preheated 375 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust.