Whole wheat flour: 275g， Flour, strong baker's: 138g， Water: 285g， Salt: 8g， Instant yeast: 3g， Honey: 30g， Butter: 28g
1Combine all ingredients in a mixing bow for 5 minutes on 1st speed.
2Increase to 2nd speed for 6-8 minutes.
3Remove from mixing bowl, round up and bulk ferment for 75 minutes.
4Divide to 450g units and pre-shape as loose rectangles. Rest 20 minutes.
5Final shape as pan loaf and deposit into prepared pan. Final proof 60-75 minutes at 27°C, 65%RH.
6Bake at 200°C, approx. 20 minutes.