This will yield an almost 1,000 grams Whole Wheat Loaf and needs a Pullman tin of size 10*4.5*4.5 inches.
- Whole Wheat Flour : 450 grams.
- Honey : 90 grams
- Olive oil : 30 grams
- Salt : 9 grams
- Yeast : 7 grams
- Milk powder : 25 grams
- Vital gluten : 30 grams
- Water : 300 grams
- All Purpose Flour : As needed
Combine all the ingredients except the All Purpose Flour into a shaggy mess. Leave aside for half an hour.
Start kneading and if it is very sticky add All Purpose Flour as needed. Avoid adding too much Flour. Once the gluten network is well developed, rub oil on the dough and keep covered until it almost doubles in size.
Deflate and shape into a ball. Keep it covered for another fifteen minutes.
Butter the insides of the Pullman tin. Shape the bread and put it in the tin. Leave it to rest for about thirty minutes.
Close the tin and bake in a pre heated oven at 180 C for about 45 – 50 minutes. The last ten minutes uncovered. Once baked, remove from the tin so it does not steam inside and get soggy.
Rub a little butter the top of the hot bread and let it cool completely before slicing.