MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: WHOLE WHEAT SOURDOUGH
  Categories: Breadmaker, Breads
       Yield: 8 servings
  
            -JUDY GARNETT PJXG05A
       2 ts Yeast
       2 c  Whole wheat bread flour
   1 1/3 c  Unbleached bread flour
       2 tb Buttermilk powder
       2 tb Vital wheat gluten
       2 tb Lecithin
       2 ts Salt ;  lite
       2 ts Wheat germ
     1/2 ts Ginger
       2 tb Olive oil
       1 tb Honey
     1/2 c  Whole wheat s/d starter (you
       1 c  Water ; (i use bottled h20)
     1/2    Margarine, room temp.
  
   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
  
 MMMMM

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