WHOLE WHEAT BREAD

Yield 4 one-pound loaves

Ingredients

Weight in Grams

18 g                 YEAST, ACTIVE, DRY
140 g               WATER, WARM
742 g               WATER
50 g                 MILK, NONFAT, DRY
119 g               SUGAR, GRANULATED
28 g                 SALT
770 g               FLOUR, WHEAT, BREAD
630 g               FLOUR, WHOLE WHEAT
82 g                 SHORTENING, SOFTENED
14 g                 VINEGAR, WHITE, DISTILLED

 

Method:

  1. Place flour, Instant Yeast, sugar, salt, and NFDM in mixer bowl.
  2. Mix at low speed just enough to blend.
  3. Add water, vinegar slowly.
  4. Using dough hook, knead at low/2nd speed, 5 minutes or until all liquid is incorporated into flour.
  5. Add shortening; knead at low/2nd speed 5 minutes.
  6. Add salt; knead at low/2nd speed 5 minutes.
  7. Dough temperature should be between 78 F. to 82 F.
  8. FERMENT: Cover and set in warm place, 80 F. until double in bulk.
  9. MAKE UP: Scale into 4- 600 G pieces; shape each piece into a smooth ball; let rest 15 minutes.  Mold each piece into an oblong loaf; place each loaf seam-side down into lightly greased 8 ½ x 4 ½ (1-pound pan) pan.
  10. PROOF: At room temp approx. 70° F. until dough dome is 1- ½ inch above pan’s rim.
  11. BAKE: Using a convection oven, bake at 325 F. 30 to 35 minutes or until done, 375°F in regular oven35 to 40 minutes. Internal temp 195 -200°F