Sourdough Wheat Bread
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Whole wheat flour||3 Cup (48 tbs)|
|Sourdough starter||1 Cup (16 tbs) (At Room Temperature)|
|Dark molasses||1⁄4 Cup (4 tbs)|
|Butter||3 Tablespoon, softened|
|Unbleached white flour||3 Cup (48 tbs)|
|Baking soda||1⁄2 Teaspoon|
In large mixer bowl soften yeast in 1 1/2 cups warm water (110°).
Blend in whole wheat flour, Sourdough Starter, molasses, butter, and 2 tea spoons salt.
Combine 1 cup of the white flour and soda; stir into flour-yeast mixture.
Add enough remaining unbleached flour to make a moderately stiff dough.
Knead on floured surface till smooth (5 to 8 minutes).
Shape in ball.
Place in greased bowl, turning once.
Cover and let rise till double (1 1/2 to 2 hours).
Punch down; divide in half.
Cover; let rest 10 minutes.
Shape in 2 loaves; place in two greased 8 1/2X 4 1/2 x 2 1/2 inch loaf pans.
Cover; let rise till double (about 1 hour).
Bake at 375°for 35 to 40 minutes.
Remove from pans; cool.