Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

Honey Wheat Sourdough Bread




Source of Recipe


RC


List of Ingredients




1 tablespoon active dry yeast
1 cup warm milk -- (110'-115')
3 tablespoons butter or margarine -- softened
2 tablespoons honey
2 tablespoons molasses
2 cups Sourdough Starter -- (see Recipe)
3 tablespoons wheat germ
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup whole wheat flour
3 1/4 to 3-3/4 cups all-purpose flour
Vegetable oil

Recipe



In a mixing bowl, dissolve yeast in warm milk. Add the butter, honey, molasses, Sourdough Starter, wheat germ, sugar, baking soda, salt, whole wheat flour and 2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 mintues. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, 1 hour. Brush with oil. Bake at 375' for 25-30 minutes or until browned. Remove from pans to wire racks to cool.