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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.
