Title: Sourdough Whole Wheat Bread
Categories: Bread
Yield: 1 Servings

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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