Sourdough whole wheat bread

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

Similar recipes