Heart of the Wheat Pan Loaves · Crust & Crumb Academy

Heart of the Wheat Pan Loaves

‘Heart of the Wheat Pan Loaves.'

‘Heart of the Wheat Bread’ is yeasted whole wheat bread with the addition of wheat germ and bran. It has a minimal amount of fat that results in a lighter, more open crumb.

This is my favorite Whole Wheat bread.

Note: A recipe with 100% Whole Wheat will be very dense and have minimal oven spring. I use 80% King Arthur Bread flour and 20% King Arthur Whole Wheat flour.

The recipe is scaled to fit a 2-pound loaf pan, that is, a 9 x 5 meatloaf or quick bread pan or a 9 x 4 x4 small Pullman pan.

Each loaf has the following:

Total weight each: 1,021 grams; Total flour weight: 550 grams; KA AP flour: 80%, KA Whole Wheat flour 20%, Water 72%, Salt: 2%, Honey 5%, Olive oil 3%, Wheat germ 2%, Wheat bran 1%, Instant yeast 1.5%.

Baked in two ‘Zyliss’ 2-pound loaf pans.

Method:

1. Mix all dry ingredients

2. Mix all wet ingredients; use warm water

3. Mix wet into dry

4. 20-minute rest

5. Knead on the #2 setting of a stand mixer with a dough hook for 8 minutes

6. Proof to double: at 75°F it will take about 1 hour.

7. Shape into a tight log and place in loaf pan, seam down

8. 2nd proof to double or about 1 inch over the rim of the loaf pan.

9. Egg wash & wheat germ on top

10. Bake at 425°F for 30-40 minutes, about 202-206°F internal temp.