1 1/4 ounces Nonfat dry milk powder
26 ounces Whole-wheat flour (1 lb. 10 oz.)
18 fluid ounces Water (temperature controlled)
1/2 ounce Active dry yeast
3 ounces Honey
1 ounce Unsalted butter, softened
Yield: 2 Loaves
1. Combine the salt and milk powder with 12 ounces (360 grams) of the flour in a large mixer bowl.
2. Stir in the water, yeast, honey and softened butter. Beat until combined into a thick batterlike dough.
3. Add the remaining flour 2 ounces (60 grams) at a time. Knead on medium speed for approximately 8 minutes until the dough reaches 77°F (25°C)
4. Place the dough in a lightly greased bowl and cover. Let the dough ferment in a warm place until doubled.
5. Punch down, portion and shape as desired.
6. Let the shaped dough proof until doubled. Bake at 375°F (190°C) until firm and dark brown, approximately 1 hour for loaves and 20 minutes for rolls. Brush the top of the loaves or rolls with melted butter after baking if desired.
7. Yield: 2 Large Loaves or 35 Dinner
Notes: Method: Straight dough
Fermentation: 1 to 2 hours. Proofing 30 minutes to 1 hour.
26 ounces Whole-wheat flour (1 lb. 10 oz.)
18 fluid ounces Water (temperature controlled)
1/2 ounce Active dry yeast
3 ounces Honey
1 ounce Unsalted butter, softened
Yield: 2 Loaves
1. Combine the salt and milk powder with 12 ounces (360 grams) of the flour in a large mixer bowl.
2. Stir in the water, yeast, honey and softened butter. Beat until combined into a thick batterlike dough.
3. Add the remaining flour 2 ounces (60 grams) at a time. Knead on medium speed for approximately 8 minutes until the dough reaches 77°F (25°C)
4. Place the dough in a lightly greased bowl and cover. Let the dough ferment in a warm place until doubled.
5. Punch down, portion and shape as desired.
6. Let the shaped dough proof until doubled. Bake at 375°F (190°C) until firm and dark brown, approximately 1 hour for loaves and 20 minutes for rolls. Brush the top of the loaves or rolls with melted butter after baking if desired.
7. Yield: 2 Large Loaves or 35 Dinner
Notes: Method: Straight dough
Fermentation: 1 to 2 hours. Proofing 30 minutes to 1 hour.
