Best Sourdough Whole Wheat Bread
Sourdough Whole Wheat Bread recipe
yeast, active dry
milk, skim, (non fat) powder
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 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℉ (190℃).
Bake until loaf is nicely browned, about 35 minutes.