The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% Whole Wheat Bread

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