Sourdough Whole Wheat Bread

Recipes Ingredients:

1 1/2 ts Dry yeast
1/2 c All-purpose flour
1/4 c Lukewarm (90 F to 105 F)
2 tb Wheat germ
6 tb Basic sourdough starter,
2 tb Molasses
-room temperature 2
tb Polyunsaturated margarine
3 tb Instant nonfat dry Milk 1
1/2 ts Salt
3/4 c Lukewarm water (90 F to 105
1/2 ts Baking soda
-F) 1 1/4
To 1 3/4 all-purpose flour
1-1/2 c Stone-ground wheat flour

Recipe Instructions:

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