Sourdough Half and Half Bread

Sourdough Half & Half Bread

By Rita Davenport

2/3 cup powder milk

2 cups warm water

1 package active dry yeast

3 cups whole wheat flour

3-4 cups all-purpose flour

¾ cup starter

¼ cup molasses

1 tablespoon salt

3 tablespoons butter, softened

1 teaspoon baking soda

In a large bowl, combine milk powder and water. Stir in yeast. Set aside to soften 5 minutes. Stir until yeast dissolves. Stir in whole-wheat flour, 1 cup all-purpose flour and sourdough starter. Beat until thoroughly combined. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until doubled in size. Stir down dough. Stir in molasses, salt and butter; set aside. Add baking soda to 1 cup remaining flour. Stir into whole-wheat mixture. Gradually stir in enough remaining all-purpose flour to form a medium-stiff dough. Turn out onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 8 to 10 minutes or until smooth and elastic. Place kneaded dough in greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place fee from drafts. Let rise 1 to 2 hours or until doubled in size. Generously grease two 9”x5” loaf pans; set aside. Punch down dough. Shape into 2 loaves and place in prepared pans. Cover with a cloth and set in a warm place free from drafts. Let rise about 2 hours or until doubled in size. Preheat oven to 375˚. Bake 45 minutes or until loaves sound hollow when tapped with your fingers. After 30 minutes, if loaves are golden brown, cover with a tent of foil to prevent further browning. Turn out of pans. Cool top side up on a rack. Makes 2 loaves. *Glenda’s note: I use only 1 teaspoon salt instead of 1 tablespoon. Also I make into 2 round loaves and bake on cookie sheet that has been greased with cornmeal sprinkled on.