1 1/2 ts Dry yeast 1/2 c All-purpose flour
1/4 c Lukewarm (90 F to 105 F) 2 tb Wheat germ
6 tb Basic sourdough starter, 2 tb Molasses
-room temperature 2 tb Polyunsaturated margarine
3 tb Instant nonfat dry milk 1 1/2 ts Salt
3/4 c Lukewarm water (90 F to 105 1/2 ts Baking soda
-F) 1 1/4 To 1 3/4 all-purpose flour
1 1/2 c Stone-ground wheat 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 9×5-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.
Yields
1 servings
