- 1 tablespoon active dry yeast
- 3 tablespoons wheat germ
- 3 tablespoons sugar
- 1 tablespoon salt
- 4 cups bread flour
- 1 1/2 cups sourdough starter
- 3 tablespoons margarine, softened
- 1 cup milk
- 1 tablespoon cornmeal
Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
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Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.