Ingredients

The following ingredients have 4 Servings
  • 470 g Whole wheat flour
  • 225 g Bread flour
  • 250 g Hot milk ((almost boiling))
  • 120 g Warm water ((110 °F ) )
  • 14 g Instant dry yeast
  • 45 g Honey
  • 30 g Olive oil (Olive or cooking)
  • 100 g Eggs
  • 12 g Kosher salt
  • 45 g Butter (unsalted, room temperature)
  • 370 g Whole wheat flour
  • 125 g Bread flour
  • 150 g Whole milk ((almost boiling) )
  • 60 g Warm water ((110F))
  • 90 g Large Eggs
  • 9 g Instant dry yeast
  • 30 g Honey
  • 15 g Olive oil
  • 7 g Kosher salt
  • 30 g Butter (unsalted, room temperature)

Instruction

  • Autolyze - In the bowl of a stand mixer combine the whole wheat flour and bread flour. Pour the hot, almost boiling milk and stir to combine. Leave it alone for 30 minutes until it becomes warm or close to room temperature. Pro tip - The hot milk will soften the gluten in the whole wheat flour, which gives us a nice soft bread.
  • Yeast mixture - In the meantime, in a mixing bowl or measuring cup, add warm water, yeast, eggs, honey, and oil. Combine well and set aside for a few minutes.
  • Knead - When the flour mixture is barely warm, add the yeast mixture. Turn the mixer on with the paddle attachment and knead on medium-high speed for about 7 minutes or by hand for 10 minutes.Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
  • Butter - Next, gradually add the salt and soft room temperature butter. Knead for another 4 minutes until you have a smooth, soft, elastic, but slightly sticky dough. Pro tip - The dough will split and break apart when you add the butter but it will come together as you continue to knead.
  • Rise - Transfer the dough to an oiled bowl. Cover with plastic wrap or a clean kitchen cloth and leave to rise in a warm place for about 90 to 120 minutes until double in volume.Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
  • Divide - Once double in size, remove the dough onto a lightly floured surface. Degas or remove air then divide the dough into 4 portions Pro tip - At this point, there is no need for additional flour. So use a light dusting of flour.
  • Shape - Shape each portion into a ball then shape each ball into a sausage. - Flatten each ball into a dough disc- Then the two sides into the middle. - Roll from the top towards the bottom like a log to the same size as the width of the loaf pan. - Place the four sausages into a greased or sprayed loaf life.
  • Proof - Place the four sausages into a greased or sprayed loaf life. Cover the loaf pan with plastic wrap or clean kitchen cloth and leave it in a warm place for about 45 to 90 minutes or until it almost doubles in volume. Pro tip - You can also place the loaf pan in the fridge to slow proof for about 14 to 16 hours.
  • Oven - About 20 minutes before baking preheat the oven at 350°F / 177°C / Gas Mark 4.
  • Egg wash - Brush the bread with a beaten egg. You can even sprinkle with some sesame or poppy seeds. Pro tip- Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can't use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.
  • Bake - Place the loaf in the oven and bake until you have a nice golden brown color. The 13-inch loaf pan will take about 70 to 90 minutes and the 9-inch 40 to 55 minutes. If the top starts to get too dark, tent with an aluminum foil sheet. Pro tip - When baked, the internal temperature of the bread should be about 195 F. The bread will have a hollow sound on the bottom when tapped.
  • Cool - Remove from the oven and cool in the pan for no more than 10 minutes. Pro tip - Do not leave the loaf on the loaf pan for too long as the steam will make the bread soggy on the bottom.
  • Keep warm - Cover the loaf with a clean kitchen cloth to keep it soft. Let the bread cool completely for at least 15 minutes before you slice. Pro tip - Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out.
  • Enjoy!