Sourdough Whole Wheat Pan Bread
|Boiling water||1 Cup (16 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Whole wheat flour||3 Cup (48 tbs), unsifted|
|All-purpose flour||5 Cup (80 tbs), unsifted|
|Sourdough starter||3⁄4 Cup (12 tbs) (At Room Temperature)|
|Molasses||1⁄4 Cup (4 tbs)|
|Butter/Margarine||3 Tablespoon (At Room Temperature)|
In a large bowl, combine milk and boiling water; cool to about 110°, then add yeast; let stand 5 minutes to soften.
Stir in whole wheat flour, 1 cup of the all-purpose flour, and starter; beat until smooth and elastic (about 5 minutes).
Cover bowl with clear plastic wrap and let stand in a warm place until mixture is very bubbly and spongy-looking (about 1 hour).
Stir in molasses, salt, butter, and soda.
Gradually mix in enough of the remaining flour (about 3 cups) to form a very stiff dough.
Turn dough out onto a well-floured board and knead until smooth (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (1 to 1 1/2 hours).
Punch dough down, knead briefly on a lightly floured board to release air, and divide in half.
Shape each half into a loaf, and place each in a well-greased 4 1/2 by 8 1/2-inch loaf pan.
Cover and let rise in a warm place until almost doubled (35 to 45 minutes).; Bake in a 375° oven for about 35 minutes or until loaves are nicely browned and sound hollow when tapped.
Turn out on racks to cool.