Ingredients
BAKER’STIME Whole Wheat Bread Flour – 1000 g
Instant Yeast – 20 g
Sugar – 50 g
Salt – 15 g
Milk Powder – 60 g
Cold Water – 580 g
Shortening – 60 g
Method
Mix the BAKER’STIME whole wheat bread flour, yeast, sugar, salt, and milk powder together using a dough hook on low speed.
Gradually add cold water while mixing on low speed until no dry flour remains. Continue mixing on medium speed until a homogeneous dough forms.
Add shortening and continue mixing until the dough is smooth and can be stretched into a thin film (windowpane test).
Shape the dough into a round ball, cover with plastic wrap, and let it rest for 45–60 minutes.
Divide the dough into portions weighing 850 grams. Shape each portion into a ball, cover with plastic wrap, and let rest for 15 minutes.
Roll out each piece into a sheet, then roll into a cylinder. Place into a greased loaf pan (4x9x4 inches).
Proof until the dough rises to the edge of the pan.
Bake at 190˚C for 35 minutes.
Remove from the pan and let cool on a rack.
