Title: Sourdough Bread -- Wholewheat
Categories: Bread Primitive Natural
Yield: 2 Loaves

1	c	Wholewheat starter
2	c	Warm water
1		To 4 T. raw honey
1	tb	Sea salt
1/2	c	Unrefined oil
6	c	Whole wheat flour

Feed your starter the night before. Let it sit overnight. Use a large ceramic or crock bowl. Beat all the ingredients except the flour together. Add the flour. Mix well, by hand if necessary. Cover the dough and let it rise 3-4 hours or until dobled. In summer it may take less time. Shape the dough into 2 loaves, kneading a little as you shape them. Place in oiled loaf pans. Let rise 1-2 hours until doubled. The bread will rise a little more while cooking. Bake 30-40 minutes at 350 degrees. Turn out on a rack to cool.

Source: "THE NATURAL FARMS COOKBOOK", from Deaf Smith Organic Farms, Inc., 1978

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