Sourdough Whole Wheat Bread

* Exported from MasterCook *

SOURDOUGH WHOLE WHEAT BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

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

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



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