Yield: 1 servings
|1½ teaspoon||Dry yeast|
|¼ cup||Lukewarm (90 F to 105 F)|
|6 tablespoons||Basic sourdough starter, room temperature|
|3 tablespoons||Instant nonfat dry milk|
|¾ cup||Lukewarm water (90 F to 105 F)|
|1½ cup||Stone-ground wheat flour|
|½ cup||All-purpose flour|
|2 tablespoons||Wheat germ|
|2 tablespoons||Polyunsaturated margarine|
|½ teaspoon||Baking soda|
|1¼ \N||To 1 3/4 all-purpose flour|
Makes 1 loaf
For sponge: dissolve yeast in ¼ 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 1¼ cups all-purpose flour and beat until dough is stiff, adding remaining ½ 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 ½ 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.