Almost Whole Wheat Bread
By: Lani
Published: Wednesday, October 13, 2010 - 9:28am

Ingredients




For the Yeast Dough
120 grams whole wheat flour (1 cup)
85 grams bread flour (¾ cup)
4 grams yeast (1 teaspoon, I used active dry yeast)
130 milliliters water (½ cup)
For the Dough
85 grams bread flour
15 grams sugar (1 tablespoon)
5 grams salt (1 teaspoon)
10 grams milk powder (2 teaspoons)
50 milliliters water
15 grams unsalted butter

Preparation

1 Combine﻿ the yeast dough  in a bowl and whist to blend. Knead to smooth the dough, then cover with plastic wrap for the first rise to double its size for about 90 minutes. 2 After 90 minutes, in a yeast dough add the dough ingredients (except butter) and whisk to blend, then add butter. Knead until the dough creates a sheer sheet when pull out, cover again with plastic wrap for the second rise for about an hour. 3 Punch down the dough and divide the dough into 3 portion, let the dough rest for 15 minutes. 4 Roll the dough into long oval and fold into three. Turn upside down, roll the roll into much longer, then roll the dough up from one side gently. Arrange the dough into mold, bake for 25-30 minutes in an oven. ( I baked it for 45 minutes using ordinary oven toaster) for 170°C (about 340°F).