wholemeal bread (pullman)

Made this pullman loaf today, second time I used the pullman loaf pan. This loaf is really soft as i used sponge and dough method. Didnt like those commercial wholemeal bread because i feel that it produce a weird smell....maybe it was just me.


Can see the bread crumb?





After kneading until smooth and elastic.

Yield a 400g loaf.

Sponge and dough method
Ingredients A:
50g bread flour
100g wholemeal flour
150ml milk at room temperature
4g yeast
25g sugar

Ingredients B:
100g bread flour
50ml milk
1 tsp salt

25g butter

Part A - Sponge
1) add together ingredients A until mixed together.
2) cover and proof for 2 hrs.

Part B - Dough
1) stir milk into the sponge in part A.
2) add flour and salt until combine then add in butter and knead till smooth and elastic. (you can use a breadmachine for this)
3) cover and proof for another 1 hr or until double.
4) punch out air, divide dough into 3 equal size and use the rolling pin to flatten the dough.
5) roll up each piece (like a swissroll) to fit into the greased pullman loaf pan.
6) proof the dough until 80% of the loaf pan. (took me 1 1/2 hrs)
7) cover the lid and baked in preheated oven at 200C for 30minutes.
8) unmould and leave to cool before slicing.

Straight dough method (not as soft)
Ingredients:
150g bread flour
150g wholemeal flour
200ml milk at room temperature
4g yeast
25g sugar
1 tsp salt

25g butter

1) dissolve yeast and sugar into the milk.
2) add in wholemeal and bread flour follow by salt.
3) add in butter and knead until smooth and elastic.
4) cover with a towel and proof for 2 hours or until double.
5) knead a few times to punch out the air and rest dough for 15 minutes.
6)divide dough into 3 equal size and use the rolling pin to flatten the dough.
7) roll up each piece (like a swissroll) to fit into the greased pullman loaf pan.
8) proof the dough until 80% of the loaf pan.
9) cover the lid and baked in preheated oven at 200C for 30minutes.
10) unmould and leave to cool before slicing.