Tuesday, February 25, 2014

Honey Oat Pullman Loaf or Bread is Easier than You Think

I love Honey Whole Wheat bread, I like a close crumb for sandwiches, so when I found out we own a vintage pullman loaf pan this was my first loaf to try out.
You do not need a special tin for this.  Use what you have, always.
You will need a scale, as I do not bake in cups and tsp.

A couple of notes first:
  • If you have only one loaf pan, put the other half of this dough, covered into the fridge. It will keep it from over-proofing.
  • Don't have any bread flour? Use all AP flour. I had both, I used both.
  • No Wheat Germ? leave it out.
  • Paul Hollywood has taught me that your water does not need to be any certain temperature. Cold water is fine, it gives your bread more flavor because the yeast takes more time to grow.
  • By oat flour, I mean I put 50g of whole oats into my spice/nut grinder.
You got your loaf pan ready?
Here we go.

Honey Oat Pullman Loaf
Makes 2 loaves (don't panic if you only have one pan, put the other half in the fridge.)

200g Whole Wheat Flour
185g Bread Flour
185g AP Flour
50g Oat Flour
10g Wheat Germ
20g Whole Oats
520g Water
10g Instant Yeast
65g Honey
45g Olive Oil
17g Sea Salt

Mix all the flour, wheat germ, oats, water, honey, and yeast until there are no dry lumps.  Let sit, covered, for 1 hour. Mix in the Oil and the Salt.  Knead the dough on a clean surface for 10 minutes.  Put dough back in the bowl and cover.  Let rise 45 minutes.  Cut the dough into two equal pieces.  Shape the pieces into long loaves  tucking the edges underneath to form a smooth, tight top.  Place into your pans, cover with plastic wrap and let rise until they reach 1/2 inch below the rim of the pan. 
If you are using a pullman pan with a lid, bake at 350 for 30 minutes, then remove the lid and bake 5 minutes to reach the desired crust color.  Internal temp should be 190.
If you are using regular loaf pans, bake at 200 for 10 minutes and then 350 for 15 minutes.
Cool on a wire rack for 15-30 minutes.
To store, wrap in wax paper or plastic wrap and place in a plastic bread bag, removing the extra air.

We like to freeze one loaf, then thaw at room temp, or in a low oven if you need it quicker.

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