Title: Sourdough Wheat Bread
Categories: Bread
Yield: 8 Servings

1	c	Water
1/2	c	Shortening
1	pk	Active dry yeast
1	ts	Sugar
1		Egg
1/2	c	Sugar
1/2	ts	Salt
1	c	Sourdough starter
3	c	Flour
2	c	Whole wheat flour

COMBINE BOILING WATER AND SHORTENING-STIR TO MELT SHORTENING

ALLOW TO COOL TO 105-110 DEGREES

SPRINKLE YEAST AND 1 TEASPOON SUGAR OVER WATER, ALLOW TO SOFTEN FOR 10 MINUTES

STIR TO DISSOLVE YEAST AND SUGAR

ADD EGGS, REMAINING 1/2 CUP SUGAR, SALT, STARTER, AND 2-1/2 CUPS FLOUR

BEAT FOR 2-3 MINUTES ON A MEDIUM SPEED TO BLEND GRADUALLY BEAT IN REMAINING FLOUR AND WHEAT FLOUR

TURNOUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD FOR 5 MINUTES, UNTIL SMOOTH

PLACE INTO A GREASED BOWL AND TURN TO COAT ON ALL SIDES COVER AND LET RISE FOR 1-2 HOURS, UNTIL DOUBLED

DIVIDE DOUGH IN HALF AND PLACE ONTO A LIGHTLY FLOURED BOARD ROLLOUT TO AN 8x18-INCH RECTANGLE

ROLLUP INTO AN 8-INCH LONG LOG, PRESSING OUT AIR BUBBLES AS YOU ROLL

PINCH ENDS TO SEAL

PLACE, SEAM SIDE DOWN, INTO GREASED 9x5x3-INCH LOAF PANS COVER AND LET RISE FOR 45-90 MINUTES, UNTIL DOUBLED

BAKE @ 400 DEGREES FOR 15 MINUTES

BAKE @ 350 DEGREES FOR 20 MINUTES, UNTIL HOLLOW SOUNDING WHEN TAPPED WITH A FINGER OR SPOON

REMOVE FROM OVEN, IMMEDIATELY REMOVE FROM PANS, AND COOL SLIGHTLY SERVE WARM OR AT ROOM TEMPERATURE

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