1 package dry yeast
3 cups whole wheat flour
1/4 cup dark molasses
2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups warm water (110 degrees F)
1 cup sourdough starter
3 tablespoons softened butter
2 1/2 to 3 cups unbleached white flour or all-purpose flour

In a large mixing bowl, soften yeast in warm water. Blend in whole wheat flour, sourdough starter, molasses, butter and salt.

Combine 1 cup of unbleached white flour and baking soda. Stir into flour and yeast mixture. Add enough remaining flour to make a moderately stiff dough. Turn out onto floured surface and knead 5 to 6 minutes or until smooth. Shape into a ball. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise 1 1/2 to 2 hours, or until doubled in size.

Punch down and divide in half, cover and let rise 10 minutes. Shape in 2 loaves and place in 2 greased loaf pans; cover and let rise about 1 hour or double in size.

Bake at 375 degrees F for 35 to 40 minutes.

Makes 2 loaves.