30% Whole Wheat Loaf❤️: 100% Sponge Method❤️ with Healthy Yogurt

🍞Ingredients:

🎈Sponge (Chongzhong): Thick yogurt (I happened to have nonfat unsweetened yogurt on hand, though full-fat yogurt tastes even better) 190g (do not add all at once; hold back 30g to add gradually), bread flour 190g, whole wheat flour 80g, instant dry yeast 3g.

🎈Main Dough: Egg 25g, sweetened condensed milk 10g, sugar 20g, salt 3g, milk 10g (flour absorption varies, so add only as needed), instant dry yeast 1g, milk powder 10g, butter 20g.

🍞Method:

1️⃣Mix all sponge ingredients into a rough ball, let rest for 30 minutes, then knead briefly until relatively smooth. This sponge dough is on the firm side. Let it ferment at room temperature for 1 hour (my room temperature was 18°C; shorten the time if your kitchen is warmer), then refrigerate overnight. See Photo 3.

2️⃣The next day, tear the chilled sponge into small pieces and place in the mixer bowl with all main dough ingredients except the butter. Mix on low speed until combined. At first the pieces may look slightly separated; I press them together by hand a few times and then let the stand mixer knead until it quickly reaches the thick membrane stage. Add the butter and mix on low, medium, and then low speed again. The dough will turn supple, bouncy, and well-hydrated, as shown in the top-left of Photo 4, stretching into a thin windowpane membrane.

3️⃣Lightly dust your work surface with flour, as the high yogurt content makes the dough slightly tacky. Divide into 3 equal pieces, shape into tight balls, and bench rest for 10 minutes before rolling out, coiling, and placing in the pan. See Photo 4.

4️⃣Proof in a warm, humid place until the pan is 80% full.

5️⃣Bake at 190°C on the lower-middle rack for about 35 minutes, tenting with foil partway through.

❤️Friendly Tips:

1 This loaf has a mild tang, largely because I used very tart nonfat unsweetened yogurt. Skip this recipe if you dislike any tanginess in your bread.

2 However, if you need to use up leftover yogurt and enjoy that lightly tangy flavor, give it a try! Both yogurt and whole wheat are wonderful, healthy ingredients.

3 Thanks to the generous amount of yogurt and the 100% sponge method, the crumb is moist, tender, and very pleasant to eat, making great sandwiches.