Sourdough Wheat Bread

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Sourdough Wheat Bread

 

1 package dry yeast

3 cups whole wheat flour

1/4 cup dark molasses

2 teaspoons salt

1/2 teaspoon baking soda

1 1/2 cups warm water (110 degrees F)

1 cup sourdough starter

3 tablespoons softened butter

2 1/2 to 3 cups unbleached white flour or all-purpose flour

 

In a large mixing bowl, soften yeast in warm water. Blend in whole wheat flour,

sourdough starter, molasses, butter and salt.

Combine 1 cup of unbleached white flour and baking soda. Stir into flour and

yeast mixture. Add enough remaining flour to make a moderately stiff dough. Turn

out onto floured surface and knead 5 to 6 minutes or until smooth. Shape into a

ball. Place in a greased bowl, turning once. Cover with a cloth. Set in warm

place free from drafts and let rise 1 1/2 to 2 hours, or until doubled in size.

Punch down and divide in half, cover and let rise 10 minutes. Shape in 2 loaves

and place in 2 greased loaf pans; cover and let rise about 1 hour or double in

size.

Bake at 375 degrees for 35 to 40 minutes.

Makes 2 loaves.