Honey Whole Wheat Sandwich Bread

Instructions

2. In a large bowl, dissolve the yeast in the warm water for about 5 minutes. Add the 155 g whole-wheat
3. flour. Let stand for 10 minutes.
4. Blend the milk, honey, and salt into the yeast mixture. Add the softened butter and the bread flour and
5. blend into the dough until all the flour is moistened.
6. Develop the dough on the bench with medium pressure for 3 minutes, then develop the dough with low
7. pressure for 3 minutes. Check for windowpane and taste the dough.
8. Let the dough ferment for 1 hour at 80 F/27 C. Punch and fold the dough once after 30 minutes.
9. Divide the dough into 2 pieces. Form each into a gentle round. Cover and let rest for 10 minutes.
10. Form into pan loaf. Place the loaf into a lightly oiled bread pan (8½ x 4½ x 2½ inches/21.5 x 11 x 6
11. cm). Lightly oil 2 pieces of plastic wrap and drape one over the loaf. Set aside to proof for 40 minutes at
12. F/27 C. Remove the plastic and proof until the dough rises just above the edge of the pan, about 10 to
13. minutes more at 80 F/27 C.
14. Position a rack so the loaf bakes in the center of the oven and preheat to 400 F/205 C or 340 F/170 C
15. convection.
16. Sift whole-wheat flour over the dough. With a serrated knife, cut a ¼-inch (6-mm) slash down the center
17. of the loaf. Spoon the cooled butter down the slash, dividing it between the loaves.
18. Bake for 10 minutes. Carefully vent any accumulated steam from the oven. Reduce the oven temperature
19. to 365 F/185 C or 325 F/165 C convection, and continue to bake until the bread registers 190 F/88 C on
20. an instant-read thermometer, 24 to 29 minutes more. Only if necessary, rotate the loaf after it has
21. baked 13 minutes at the reduced temperature.
22. Let cool in the pan on a rack for 10 minutes. Remove the loaf from the pan and cool on its' side for
23. hour, flipping it to the other side after 30 minutes.