Best Sourdough Whole Wheat Bread

• 1 1/2 teaspoons yeast, active dry
• 1/4 cup water lukewarm
• 6 tablespoons sourdough starter room temperature
• 3 tablespoons milk, skim, (non fat) powder instant, non-fat
• 3/4 cup water lukewarm
• 1 1/2 cups whole wheat flour stone-ground
• 1/2 cup flour, all-purpose
• 2 tablespoons wheat germ
• 2 tablespoons molasses
• 2 tablespoons margarine polyunsaturated
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1 1/4 cups flour, all-purpose

1. For sponge: dissolve yeast in 1/4 cup lukewarm water in large bowl and let stand 5 minutes to proof.
2. Add starter, dry milk and remaining warm water and blend well.
3. Add wheat flour, all-purpose flour and wheat germ and beat 4 to 5 minutes.
4. Cover with plastic and let stand in warm draft-free area until doubled in volume, about 1 hour.
5. 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.
6. Turn dough out onto very lightly floured surface and knead 10 to 15 minutes.
7. Transfer to bowl.
8. Cover and let stand in warm draft-free area until doubled, about 1 1/2 hours.
9. Grease 9x5-inch loaf pan.
10. Punch dough down and shape into loaf.
11. Transfer to pan.
12. Cover and let stand in warm draft-free area about 45 minutes.
13. Preheat oven to 375F (190C).
14. Bake until loaf is nicely browned, about 35 minutes.

yeast, water, milk, water, whole wheat flour stoneground, flour, germ, molasses, margarine, salt, baking soda, flour

Taken from recipeland.com/recipe/v/best-sourdough-whole-wheat-brea-33751 (may not work)