---------- Recipe via Meal-Master (tm) v8.01
       Title: Whole Wheat Sourdough
  Categories: Breads
       Yield: 8 servings
            -Judy Garnett PJXG05A-              2 ts Wheat germ
       2 ts Yeast                             1/2 ts Ginger
       2 c  Whole wheat bread flour             2 tb Olive oil
   1 1/3 c  Unbleached bread flour              1 tb Honey
 	    2 tb Buttermilk powder		   1/2 c  Whole wheat s/d starter
       2 tb Vital wheat gluten                  1 c  Water ; (i use bottled h20)
       2 tb Lecithin                          1/2    Margarine, room temp.
       2 ts Salt ;  lite                   
   I used the whole wheat starter and experimented with your whole wheat bread
   recipe in the DAK today. It turned out great. Basically, I just halved your
   recipe and added a few things. My DAK is a 3 cup flour model, is yours? If
   I'm using whole wheat or rye flour, I can add more flour because it doesn't
   rise as much. Also, whenever I use whole wheat, etc. I add vital wheat
   gluten and lecithin to aid elasticity and to help it rise.
    This is what I put in the DAK and the order I used: Turn the light/dark
   setting to 12 o'clock and set the menu to Sweet Bread (the auto. one, not
   the manual one) Later, at the beeps, I added 3/4 c. pecans (didn't have
   walnuts on hand). I usually add large pieces since they are kind of cut up
   by the B/M while knead ing. We can keep experimenting with this....let me
   know if you try it and what you add or subtract. Have you ever added
   raisins, oatmeal or any kind of seeds? The B/M gives me the lazy way out,
   and I wanted to see what it would do in it. Thanks so much for taking
   precious time to post the recipe. P.S. I have some of the beer s/d starter
   to give you when we get together, but the whole wheat starter is GREAT!.
   Regards, 08/21 11:14 P.M. JUDY/NC PJXG05A Reformatted by nElaine Radis