2 1/2 cups white flour
2 1/4 cups whole wheat flour
(we use fresh ground red hard wheat)
3 tablespoons white sugar
2 1/2 teaspoons salt
1 package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 1/2 cups sourdough starter
In a small sauce pan combine milk and butter, warm to 105 to 110 degrees and set aside. In a large bowl, combine 1 cup white flour, sugar, salt, and dry yeast. Add milk mixture and sour dough starter. Gradually mix in the rest of the flours, you may need more depending on your climate.
Turn dough out onto a floured surface, and knead for 5 to 8 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume. Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
Brush egg wash (1 large egg & 1 tablespoon warm water, mixed together) over tops of loaves. Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.