SOURDOUGH WHOLE WHEAT BREAD
(Milam County 4H)

Starter:
1 cup water, warm
1 cup flour
1 package dry yeast

Mix water, flour, and yeast in a one gallon glass container and allow it to stand in a warm place for at least 24 hours. It will be bubbly and smell yeasty. After each use, feed it with 1/2 cup flour and 1/2 cup warm water. Stir well.

Bread:
4-5 cups white flour
1 cup whole wheat flour
1 cup instant oats
1 package dry yeast
1 tsp. salt
2 cups warm water
1/4 cup molasses
4 tbsp. corn oil
1 cup starter

Filling:
2 tbsp. margarine, melted
2 tsp. cinnamon
1/4 cup sugar

Mix 2 cups all-purpose white flour, the whole wheat flour, oats, yeast, and salt in a very large bowl. Stir in water, molasses, oil, and starter. Gradually add the remaining white flour and stir until the dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and knead until the dough becomes elastic, about 3 to 5 minutes. Put the dough in a lightly oiled bowl, cover with a clean dish towel, and allow to sit in a warm, draft-free place until doubled in size, about 1 hour. After dough has risen, punch it down and allow it to rest for about 5 minutes. Then cut the dough into two equal sized pieces. Roll each piece out into a 12"x 15" rectangle. Spread with 1 tablespoon melted margarine. After mixing the cinnamon and sugar, sprinkle 1/2 of this mixture over the margarine.

Roll up jelly roll fashion and tuck under each end. Place on a lightly oiled 12"x 16" cookie sheet. Allow to rise about 30 minutes. At this time, preheat the oven to 350 degrees. After dough has risen the second time, place in the oven and bake for 35-45 minutes or until it has a hollow sound when it is tapped.
Yield: 2 loaves. Each loaf makes 10 slices or servings.