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SOUR DOUGH WHEAT BREAD 
1 pkg. active dry yeast
3 c. whole wheat flour
1 c. sour dough starter (room temp.)
1/4 c. dark molasses
3 tbsp. butter, softened
2 1/2 - 3 c. white flour
1/2 tsp. baking soda
2 tsp. salt

In large bowl dissolve yeast in 1 1/2 cups warm water. Blend in whole wheat flour, sour dough starter, molasses, butter and salt. Combine 1 cup white flour and soda. Stir into flour-yeast mixture. Add enough remaining flour to make a stiff dough. Knead for 5 to 8 minutes. Shape in ball, place in greased bowl, turn once. Cover; let rise until double. Punch down, divide in half. Cover, let rest 10 minutes. Shape in 2 loaves, place in greased 8 1/2" x 4 1/2" x 2 1/2" loaf pans. Cover, let rise until almost double. Bake at 375 degrees for 35 to 40 minutes. Remove from pan and cool.
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