Whole Wheat Loaf Bread

I've had this recipe bookmarked for the longest time! I didn't want to make the bread because the long proofing times made me a bit impatient. I don't like waiting for bread to proof because I want to know how the bread turns out as soon as possible. But after making the steamed buns and having to wait for 5-6 hours total, I realized that 1 and a half hours isn't too long. So on a school day, I made this wheat bread and some Boston cream cupcakes. Wow, I'm writing the post on August 3 August 13 and that seems like such a long, long time ago.

I liked how the wheat bread turned out. It was soft and it made a very good sandwich bread. The only con was that the bread gets soggy easily. However, this bread recipe is worth keeping. It's a very simple recipe with very good results.


Whole Wheat Loaf Bread
Recipe from Lena of Frozen Wings



My changes in pink.



Ingredients A
120 g Whole wheat flour
85 g Bread flour
4 g Instant yeast ( 1 tsp )
130 g Milk 

Ingredients B
85 g Bread flour
15 g Caster sugar
1 tsp Salt
50 g Milk

15 g Unsalted butter

Directions:
Mix whole wheat flour, bread flour, yeast, and milk together until a ball forms. Cover the bowl with saran wrap and proof for 90 minutes, more or less, depending on the temperature.

After around 90 minutes, when the dough has doubled in size, mix the dough in with the ingredients listed under B. Knead the dough until smooth.

Add in the butter and knead it into the dough until the dough passes the window pane test.

Cover dough and proof for 60 minutes.

Divide the dough into 3 equal pieces, shaping them into balls. Rest the dough for 15 minutes to allow the dough to relax.

Shape the balls into a rectangle 20cm by 10cm.

Rolling up the rectangles like you would a swiss roll. Put the rolls into the pullman loaf tin and proof for 50 minutes.




Bake for 30 minutes at 390*F.

Thank you Lena for sharing this wonderful recipe!