Soft Wheat Sandwich Bread

"This honey wheat bread has a wonderful flavor, texture and aroma".

Makes 1 large loaf or 2 small loaves or rolls or buns

1 1/2 cups warm water or milk

1/2 cup firm sourdough starter (optional)

2 teaspoons instant yeast

1 tablespoon sugar

2 1/2 cups bread flour

3 tablespoons butter, melted

2 tablespoons honey

1 tablespoon lecithin granules (optional)

2 teaspoons sea salt

2 cups whole wheat flour

1. In a large bowl, mix warm water, yeast, and sugar. Add starter and bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

2. Mix in 3 tablespoons melted butter, honey, lecithin, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky, just pulling away from the counter, but still sticky to touch, about 5 -7 minutes. This may take an additional 1/2 cup of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

3. Punch down, and divide dough. Form loaves, dust with whole wheat flour, and place in 2 greased 9 x 5 inch loaf pans, and allow to rise until dough has doubled.

4. Bake at 350 degrees F  for 30 -35 minutes. If overbrowning tent with foil.                                          Remove from pans and cool completely, on a rack.