Sourdough Whole Wheat Bread Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Preheat oven to 375 F. Bake until loaf is nicely browned, about 35 minutes.

Bon Appetite

Things You'll Need

  • 1 1/2ts Dry yeast
  • 1/4c Lukewarm (90 F to 105 F)
  • 6tb Basic sourdough starter, room temperature
  • 3tb Instant nonfat dry milk
  • 3/4c Lukewarm water (90 F to 105F)
  • 1 1/2c Stone-ground wheat flour
  • 1/2c All-purpose flour
  • 2tb Wheat germ
  • 2tb Molasses
  • 2tb Polyunsaturated margarine
  • 1 1/2ts Salt
  • 1/2ts Baking soda
  • 1 1/4 To 1 3/4 all-purpose flour

About this Author - Recipes, food and cooking information.