Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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 | Molasses |
| 2 tablespoons | Polyunsaturated margarine |
| 1½ teaspoon | Salt |
| ½ teaspoon | Baking soda |
| 1¼ \N | To 1 3/4 all-purpose flour |
Makes 1 loaf
Sponge
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.
Bon Appetite