Sourdough Whole Wheat Bread
|Dry yeast||1 1⁄2 Teaspoon|
|Lukewarm water||1⁄4 Cup (4 tbs) (90°F To 105°F)|
|Sourdough starter||6 Tablespoon (At Room Temperature)|
|Instant nonfat dry milk||3 Tablespoon|
|Lukewarm water||3⁄4 Cup (12 tbs) (90°F To 105°F)|
|Stone ground wheat flour||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Wheat germ||2 Tablespoon|
|Polyunsaturated margarine||2 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
For sponge: Dissolve yeast in 1/4 cup lukewarm water in large bowl and let stand 5 minutes to proof.
Add starter, dry milk and remaining warm water and blend well.
Add wheat flour, all purpose flour and wheat germ and beat 4 to 5 minutes.
Cover with plastic and let stand in warm draft-free area until doubled in volume, about 1 hour.
Add molasses, margarine, salt, baking soda and 1 1/4 cups all purpose flour and beat until dough is stiff, adding remaining 1/2 cup all purpose flour as necessary.
Turn dough out onto very lightly floured surface and knead 10 to 15 minutes.
Transfer to bowl.
Cover dough and let stand in warm draft-free area until doubled, about 1 1/2 hours.
Grease 9 x 5-inch loaf pan.
Punch dough down and shape into loaf.
Transfer to pan.
Cover and let stand in warm draft-free area about 45 minutes.
Preheat oven to 375°F.
Bake until loaf is nicely browned, about 35 minutes.