Best Sourdough Whole Wheat Bread

Directions

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 1½ hours.

Grease 9×5-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℉ (190℃).

Bake until loaf is nicely browned, about 35 minutes.