1 envelope active dry yeast
1 1/2 c. warm water (105 to 115 degrees)
3 1/4 c. whole wheat flour
1 c. "Herman" starter
3 tbsp. each molasses and butter, softened
1 1/2 tsp. salt
About 2 1/2 c. all-purpose flour, divided
1/2 tsp. baking soda

In large bowl, dissolve yeast in the warm water. Stir in whole wheat flour, starter, molasses, butter, and salt. Combine 1 cup of the all-purpose flour with the baking soda. Stir into yeast mixture. Stir in remaining all-purpose flour, 1/4 cup at a time until a stiff dough forms and leaves sides of bowl. On lightly floured surface, knead dough 5 to 7 minutes or until smooth. Shape in ball; place in greased bowl; turn to grease top. Cover; let rise in warm draft- free place about 1 to 1 1/2 hours or until doubled. Punch down; divide dough in half. Shape in 2 loaves; place each in a greased 9 x 5 x 3 inch loaf pan. Cover; let rise in warm draft-free place about 1 hour or until doubled. Bake in preheated 375 degree oven about 35 minutes or until browned and loaves sound hollow when tapped on bottom. Remove from pans to rack to cool. Makes 2 loaves, 18 slices each.