*  Exported from  MasterCook  *
 
                        SOURDOUGH WHOLE WHEAT BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   ts           Dry yeast
      1/4   c            Lukewarm (90 F to 105 F)
    6       tb           Basic sourdough starter,
                         -room temperature
    3       tb           Instant nonfat dry milk
      3/4   c            Lukewarm water (90 F to 105
                         -F)
    1 1/2   c            Stone-ground wheat flour
      1/2   c            All-purpose flour
    2       tb           Wheat germ
    2       tb           Molasses
    2       tb           Polyunsaturated margarine
    1 1/2   ts           Salt
      1/2   ts           Baking soda
    1 1/4                To 1 3/4 all-purpose flour
 
   Makes 1 loaf
   
   Sponge
   
   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 and let stand in warm draft-free area until
   doubled, about 1 1/2 hours.
   
   Grease 9x5-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.
   
   Bon Appetite
  
 
 
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