The Fresh Loaf

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100% Whole Wheat Bread

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Bob S.'s picture
Bob S.

100% Whole Wheat Bread

100% Whole Wheat Bread

The dough was mixed in a KitchenAid model K5SS (5 qt.) vertical mixer equipped with a replacement spiral hook for a KA 6 quart mixer. Batch was mixed on a 15 ounce (425 g) flour basis.

 

Formula:

100%         Whole Wheat Flour

    5%          Honey

 3.3%         Shortening

    5%          Malted Milk Powder

 2.5%         Vital Wheat Gluten

0.19%        Granulated Lecithin

           2%   Salt

  0.8%        Instant Dry Yeast

   78% Water (variable)

 

The vital wheat gluten contained vitamin C (ascorbic acid). This resulted in a 66 ppm level of ascorbic acid, which is in the acceptable range.

Method:

All ingredients (except for salt and honey) were mixed at slow speed for six minutes. The dough was then fermented in the mixing bowl for 2½ hours. The honey and salt were then added and the dough was re-mixed to optimum condition (5 minutes as speed setting 2). After a short rest, the dough was moulded and panned. A standard loaf pan was used (8.5” x 4.5” x 2.5”).

 

Pre-oven weight 1lb. 12.7 oz.

Finished weight           1lb. 10.7 oz.

Bake-out loss               7%

Antilope's picture
Antilope

I see you put malted milk powder in your wheat bread. So do I, it adds a fuller flavor. I started with Nestle-Carnation malted milk powder. Then I tried Ovaltine Original. I like both, but the Ovaltine Original adds more flavor per Tbsp.

I also noticed you use a spiral dough hook. Those are great. I replaced the "J" hook on my Kitchenaid and it makes a world of difference. 

aecummingsII's picture
aecummingsII

Your Whole wheat loaf is really beautiful! I've never used malted milk powder suitable for making a glass of, well chocolate malted milk, in bread before. I bought it once but thought it had to be wrong. I will definitely give your formula a try. Thanks for posting your successful bake!

Phyllis

Antilope's picture
Antilope

it's the original flavor (at least the one I buy and use in bread). Walmart carries all of them.

Carnation Malted Milk, Original

http://www.amazon.com/Carnation-Malted-Milk-Original-13-Ounce/dp/B001EQ4HVC/

Here's a link to the chocolate flavor I don't use in bread

http://www.amazon.com/Carnation-Malted-Milk-Chocolate-13-Ounce/dp/B001EQ4IJS/

I also use Ovaltine Classic Malt (not the chocolate) which has a stronger malt flavor

http://www.amazon.com/Ovaltine-Classic-Beverage-12-Ounce-Canisters/dp/B001M050VQ/

dabrownman's picture
dabrownman

100% whole wheat bread baking thing cornered. Well done indeed and

Happy baking

cjjjdeck's picture
cjjjdeck

Beautiful loaf!  What kind of whole wheat flour did you use, store bought or milled yourself?

Bob S.'s picture
Bob S.

I used Pillsbury whole wheat flour (the cheapest brand on the grocery store shelf).

Since so many people are commenting on malted milk powder, I will add a few things. Malted milk powder boosts volume. It also supplies nourishment for the yeast during fermentation. This must be from maltose in the product, or from diastase that is still active in the malt enzyme extract.