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Whole Wheat Bread

Prep Time3 hrs 10 mins
Bake35 mins
Total Time3 hrs 45 mins
Course: Bread
Cuisine: American
Keyword: Whole Wheat Bread
Servings: 4 loaves

Equipment

  • Stand mixer 7 -8 quart
  • Loaf pans 8 x 4 ½
  • digital scale
  • Bench knife

Ingredients

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 BREAD 12.7% PROTEIN
    • 630 g FLOUR WHOLE WHEAT
    • 82 g SHORTENING SOFTENED
    • 14 g VINEGAR WHITE, DISTILLED

    Instructions

    Method:

    • Place flour, Instant Yeast, sugar, salt, and NFDM in mixer bowl.
    • Mix at low speed just enough to blend.
    • Add the water and vinegar slowly.
    • Using dough hook, knead at low/2nd speed, for 5 minutes or until all liquid is incorporated into flour.
    • Add shortening; knead at low/2nd speed for 5 minutes.
    • Add salt; knead at low/2nd speed for 5 minutes.
    • The dough temperature should be between 78 F. to 82 F.
    • FERMENT: Cover and set in warm place, 80 F. until double in bulk.
    • 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.
    • PROOF: At room temp approx. 70° F. until dough dome is 1- ½ inch above pan’s rim.
    • 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 temperature 195 -200°F