Makes delicious toast! I did a couple of things differently and it still came out great. I used bread flour for the main portion of all-purpose flour. I used all all-purpose for the kneading process. I used flax seed instead of bulgur because I didn't have bulger. Flax seed tastes great and is also high-fiber. When I prepared the initial sponge I only added white flour to the mix because I read the recipe wrong so all the whole wheat flour got added to the sponge with the rest of the white flour. I didn't really detect a problem with this. I was amazed at how how the sponge rose especially because it started out quite watery due to the omission of the wheat flour. This recipe calls for more yeast than I've ever used but it makes a couple of really good-sized loaves. I just received a 2-lb bag of instant yeast which I don't think I've ever used before. This was one of the few times I've managed to resist the temptation to cut into the loaf before it had a chance to cool and rest. I actually let them sit overnight. Next time I make this bread I'm going to try some of the batch in my Pullman pan to see if I can get some nice sandwich bread. Pros: Easy to mix.
Lots of rising makes it light I've been looking for a healthy bread that doesn't weigh a ton and could possibly used for sandwiches. We found the ingredients easily at our local co-op. I was surprised at how fluffy it seemed (until cutting the slits made it fall some). The texture and taste was great. I added raisins to 1/3 of the dough. Looking forward to trying again. Pros: Easy to mix Cons: The 3 slits at the end caused some collapse
