PR's Wholewheat Sandwich Bread
I purchased some Pakistani Wheat (for Atta) , and i wanted to see how it fairs in Peter Reinhart's Wholegrain Recipes. I'am not sure of the protein content of This wheat, but i read that Atta flour is between 11.5% to 13% Protein. I milled the berries, and found them to be medium hard. The resultant flour made a coherent smooth dough, and delayed fermentation helped strengthen the dough even more.
Adding Milk, Butter and Honey, helped soften the dough further, and the result was a pliable soft dough that passed windowpane test.
PR's Recipe for this sandwich bread is a real winner, as this 100% wholewheat is transformed into a very fluffy and light loaf which was a true treat, especially when toasted!
I shaped my dough into a tight sandwich load in the manner that Txfarmer does hers as i wanted that shredable texture. My shaping needs improvement.
The flavor was Superb!