1 pkg. active dry yeast
3 c. whole wheat flour
1 c. Sourdough Starter
1/4 c. dark molasses
3 tbsp. butter, softened
2 1/2 to 3 c. unbleached white flour
1/2 tsp. baking soda

In large mixer bowl, soften yeast in 1 1/2 cups warm (110 degree) water. Blend in whole wheat flour, Sourdough Starter, molasses, butter and 2 teaspoons salt.

Combine 1 cup of the white flour and soda; stir into flour-yeast mixture. Add enough remaining unbleached flour to make a moderately stiff dough. Knead on floured surface until smooth, 5 to 8 minutes. Shape in ball. Place in greased bowl, turning once.

Cover and let rise until double, 1 1/2 to 2 hours. Punch down; divide in half. Cover; let rest 10 minutes. Shape in 2 loaves; place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover and let rise until double, about 1 hour. Bake at 375 degrees for 35 to 40 minutes. Remove from pans; cool. Makes 2 loaves.