Yield 4 loaves
- 65 g Fresh Yeast (1/2 if not in a hurry)
- 850 g Water (at 60F)
- 1000 g Whole Wheat Flour
- 200 g Bread Flour
- 85 g Sugar
- 20 g Salt
- 45 g Milk Powder
- 35 g Molasses
- 40 g Vital Wheat Gluten
- 45 g Shortening or Butter
2. Siift the flour and place on top (bran will sift out... add it back)
3. Place the remaining ingredients on top of the flour
4. Using the dough hook, mix on 1st speed just until ingredients come together
5. Turn the mixer to 2nd speed and mix to clean up stage (5-6 minutes approx)
6. Lightly dust the table with flour and round the dough up. Cover with plastic and let rest for 20 minutes or until double in volume.
7. Scale 4 x 550g pieces, round up and let rest for 10 minutes.
8. Shape the loaves and place into bread tins that have been greased and dusted with bran.
9. Water wash the tops of the loaves and dust with bran
10. Proof until the loaf just comes above the top of the pan
11. Bake at 390F for approximately 30 minutes (until inner temperature reads 200F)
NOTES:
-Vital wheat gluten is a natural gluten booster. It is left when the starch is removed from the wheat flour through water washing. It can be purchased in the bulk food stores.
-Instead of adding the vital wheat gluten, you can sift out the bran and add it back to the dough after rising. The bran acts like little razor blades in the dough, and prevents it from rising - that's why a lot of whole wheat loaves turn out dense.
Whole Wheat Cinnamon Buns:
-This dough makes tasty cinnamon buns. Roll out 1 loaf's worth into a rectangle. Spread a mixture of brown sugar, butter, and cinnamon over the rectangle. Roll up, pulling and stretching the dough tightly as you roll. Pinch to seal. Cut into 12 pieces, place in greased muffin tins, proof, and bake as with bread above.