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30% Whole Wheat Bread

Author
JWU College of Culinary Arts

Recipe ID
C00667

Ingredients
US standard
Metric
Water
6lb
60%
Granulated sugar
10oz
6.25%
Dry milk solids (DMS)
10oz
6.25%
Salt
3.25oz
2%
Yeast
4.00oz
2.5%
Bread flour
7lb
70%
Whole wheat flour
3lb
30%
All-purpose shortening
10oz
6.25%
Totals
18lb 5.25oz
183.25%
Mixing Method: Straight dough
Preparation
  1. Gather all the ingredients and equipment.
  2. Calculate final dough temperature for 78°F.
  3. Place water into a mixing bowl.
  4. Scale the next 3 ingredients, blend together, and dissolve into the water.
  5. Add the yeast and dissolve well.
  6. Add the bread flour and the whole wheat flour and mix on low speed until a dough is formed, about 3 minutes.
  7. Add the shortening, change mixing speed to medium, and continue to mix until final clear is achieved. Approximately 10 to 12 minutes.
  8. Turn dough out onto a floured surface, cover with a plastic sheet, and allow to ferment for 60 to 90 minutes.
  9. Divide dough into 4 pound units, round, and place into proofing boxes until the units have doubled in size, approximately 30 minutes.
  10. Divide dough units using the dough divider and allow the individual pieces to bench rest for approximately 20 to 30 minutes.
  11. Shape pieces into appropriate shapes as demonstrated by instructor.
  12. Place made up pieces 5 by 7 onto parchment lined sheet trays.
  13. Egg wash and sprinkle with an assortment of seeds if desired.
  14. Proof at 95°F and 75% humidity for approximately 40 to 60 minutes or until rolls have almost doubled in size.
  15. Bake at 375°F. for approximately 12 to 15 minutes or until a high degree of color has been achieved.