1 c Sourdough Starter
2 c Warm Water
2 c Warm Milk
1 tb Butter
1 pk Active Dry Yeast
1/4 c Honey
7 c Unbleached Flour
1/4 c Wheat Germ
2 tb Sugar
2 ts Salt
2 ts Baking Soda
Mix the starter and 2 1/2 Cups of the flour and all the water the
night before you want to bake. Let stand in warm place overnight.
Next morning mix in the butter with warm milk and stir in yeast until
until dissolved. Add honey and when thoroughly mixed, add 2 more cups
of flour, and stir in the wheat germ. Sprinkle sugar, salt, and
baking soda over the mixture. Gentlypress into dough and mix
lightly. Allow to stand from 30 to 50 minutes until mixture is
bubbly. Add enough flour until the dough cleans the sides of the
bowl. Then place the dough on a lightly floured board and kead 100
times or until silky mixture is developed. Form into 4 1-lb loaves,
place in well-greased loaf pans 9 x 3 size. Let rise until double,
about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees
F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20
minutes longer or until thoroughly baked. Remove from pans and place
loaves on rack to cool. Butter tops of loaves to prevent hard
crustyness. Makes 4 1-lb Loaves
Yields
18 Servings