Wholemeal bread 17小时全麦面包

(A) Sponge :
290g bread flour
60g wholemeal graham
1/2tsp instant dried yeast
230g water

- mix well and keep in air tight container, leave in fridge for 17 hours

(B) Dough
150g bread flour (include 3tbsp oats, 2tbsp rye flour)
5tbsp honey or 50g castor sugar
1/4 + 1/8tsp salt
1/2 tsp instant dried yeast
50g egg
75g milk

(C) 40g butter

Filling:
cranberries, walnuts