Whole Wheat Sourdough Bread

• 2 cups Whole Wheat Flour
• 4 cups White Bread Flour
• 1/2 cups Wheat Germ
• 1 teaspoon Salt
• 1 Tablespoon Flaxseed Meal
• 1 cup Sourdough Starter
• 1-1/2 cup Warm Water
• 1/2 cups Oil
• 1/3 cups Sugar OR 1/4 Cup Honey
• 2 Tablespoons Sunflower Seeds

1. Combine flours, wheat germ, salt, and flaxseed in a large bowl and whisk together. Add starter, water, oil and sugar and knead bread well either by hand on a lightly floured surface or with a large stand mixer and bread hook until smooth and elastic.
2. Let rise in an oiled bowl (just spray well with cooking spray), covered with plastic wrap, overnight (or for around 12 hours) in a warm draft free place. The inside of your oven with the light turned on works well. Then gently deflate the dough and shape into two oiled loaf pans.
3. Lightly press sunflower seeds on top and cover with oiled plastic wrap. Let those rise for 6-8 hours and bake at 350 degrees for 30 minutes. Let cool in the pan for 5 minutes and then tap out onto a cooling rack. When cool, cut with a serrated knife and enjoy.
4. Any bread made with starter will keep longer than a loaf made with commercial yeast. That's why the settlers and homesteaders like using sourdough!

whole wheat flour, white bread, salt, starter, water, oil, sugar, sunflower seeds

Taken from tastykitchen.com/recipes/breads/whole-wheat-sourdough-bread/ (may not work)