Recipe Name Honey Wheat Sourdough Bread Submitted by channi Recipe Description This is from Taste Of Home Quantity 0 Quantity Unit Prep Time (minutes) 25 Cook Time (minutes) 20 Ready In (minutes) 45

Honey Wheat Sourdough Bread Sourdough starter Ingredients Amount Measure Ingredient 1/2 package yeast, active dry 1 cup (8 fl oz) water, warm (110 degrees) 1 cup flour, bread, enriched Steps Sequence Step 1 In a 4-qt. non-metallic bowl, dissolve yeast in warm water; let stand for 5 minutes. Add flour; stir until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°-90°) to ferment for 48 hours; stir several times daily (the mixture will become bubbly and rise, have "yeasty" sour aroma and a transparent yellow liquid will form on the top). 2 Use starter for your favorite sourdough recipes. The starter will keep in the refrigerator for up to 2 weeks. Use and replenish or nourish at least every 2 weeks. Yield: about 2 cups. Honey Wheat Sourdough Bread Ingredients Amount Measure Ingredient 1 tablespoon yeast, active dry 1 cup fat free milk 3 tablespoons butter, softened 2 tablespoons honey 2 tablespoons molasses 3 tablespoons wheat germ 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups all-purpose flour, whole wheat 3 1/2 cups bread flour Steps Sequence Step 1 In a large bowl, dissolve yeast in warm water. 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. 2 Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 3 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, about 1 hour. 4 Brush with oil. Bake at 375° for 25-30 minutes or until browned. Remove from pans to wire racks to cool. Yield: 2 loaves (20 slices each).