Whole Wheat&Honey Pan Bread

原料

Whole wheat flour: 275g, Flour, strong baker's: 138g, Water: 285g, Salt: 8g, Instant yeast: 3g, Honey: 30g, Butter: 28g

步驟

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.


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