This is a new and, I think, improved version of the whole wheat sourdough recipe. This recipe makes for a more chewy and flavorful bread and takes about 24 hours.
1 Cup lukewarm water
1 Cup sourdough starter
Whole wheat flour
Unbleached bread flour
Optional: 1/2 Cup rye flour
(I usually use an equal mix of white flour and whole wheat flour along with ~1/2 cup rye flour.)
2 Teaspoons salt
2 Tablespoons blackstrap molasses
Start in the evening – Mix water, sourdough starter, and just enough flour mix to still be quite sticky. Put in bowl, cover with a damp cloth, and rise in the refrigerator overnight.
In the morning add the salt and molasses and enough additional flour to knead well (at least 8 minutes) until it no longer sticks to board or counter. Let rise until ~3pm (if you like to go to bed by 10pm, longer if you don’t) then knead again and divide into two loaf pans or you can make round loaves on a cookie sheet. Let rise until doubled. Bake at 350 degrees for 30 minutes.