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 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