Wholemeal Loaf ~ Naturally leavened 天然酵母 全麦吐司

This is a real soft and moist wholemeal loaf now enjoy by my whole family. :D 

I modify from my usual loaf over here.

Ingredients:
250g  Bread flour
50g    Wholemeal flour

15g   Milk Powder
30g   Sugar
3g      Salt

170g Natural yeast
150g Iced cold water

34g   Unsalted butter


Method
1.  Knead dough till window pane stage.
2.  1st proofing - till double in size.Took  1h 30 min
3.  Punch and divide into 3 equal size. Cover and 1st bench rest: 15 mins
4.  Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15 mins
5.  Flatten and roll into swiss roll style and put into a Pullman's tin.
6.  Cover with a damp cloth and final proofing in a warm place till 80% full.
7.  Bake in a preheated oven at 210 deg C for 40 minutes. Done!

Wholemeal Loaf (Using Instant Yeast)

Ingredients:
250g   bread flour
50g     wholemeal flour

12g     milk powder
24g     sugar
3g       salt

3g      Instant Yeast (or 3/4 teaspoon)
195g   iced cold water

30g     unsalted butter

Method
1.  Knead dough till window pane stage.
2.  1st proofing - till double in size.
3.  Punch and divide into 3 equal size. Cover and 1st bench rest: 15 mins
4.  Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15 mins
5.  Flatten and roll into swiss roll style and put into a Pullman's tin.
6.  Cover with a damp cloth and final proofing in a warm place till 80% full.
7.  Bake in a preheated oven at 210 deg C for 40 minutes.

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