Sourdough Whole Wheat Bread
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Sourdough Whole Wheat Bread
  Sourdough    Bread  
Last updated 6/12/2012 1:23:44 AM. Recipe ID 56961. Report a problem with this recipe.
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      Title: Sourdough whole wheat bread
 Categories: Breads
      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.
  




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Recipe ID 56961 (Apr 03, 2005)

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