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Sourdough Whole Wheat Bread

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Sourdough Whole Wheat Bread
Bon Appetit October 1980

Sponge:
1 1/2 teaspoons dry yeast
1/4 cup lukewarm water (90ºF. to 105ºF.)
6 tablespoons Basic Sourdough Starter, room temperature
3 tablespoons instant nonfat dry milk
3/4 cup lukewarm water (90 to 105 degrees F.)
1 1/2 cups stone-ground whole wheat flour
1/2 cup all-purpose flour
2 tablespoons wheat germ

2 tablespoons molasses
2 tablespoons margarine
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/4 to 1 3/4 cups all-purpose flour

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 a 9-by-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 degrees F. Bake until loaf is nicely browned, about 35 minutes. Makes 1 loaf.
 

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