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Whole Wheat Bread

Formula Hard whole wheat flour, 100 lbs.

Water, 58 lbs. (variable).

Salt, 13/4 lbs.

Malt extract, 4 lbs.

Yeast, 2 lbs.

Milk powder, 3 lbs.

Shortening, 2½ lbs.

Dissolve the yeast and one-quarter of the malt extract in about 3 qts. of water and place to one side. Put the balance of the water, malt extract, salt and milk powder into the mixer and stir to dissolve the ingredients. Add the flour and then add the yeast solution. After these ingredients add the shortening and continue mixing until the dough has been properly developed. The dough should have a temperature of 78 to 80 degrees when mixed.

Fermentation If the conditions of the shop warrant a 334 hour fermentation period it may be divided as follows: First rising, 2 hours; second rising, 1 hour; third hour, 1/2 hour.

Allow the dough to rest 15 minutes, when it can be divided. In making doughs for a whole wheat bread, the particles do not adhere together as they do when a patent wheat flour is used, owing to the granular structure of the flour, which prevents the development of the gluten to some extent. The dough will become more tenacious after it is mixed a while and even more after the dough has gone into the trough where it is to remain during the fermentation period. Molasses has a tendency to make a dark crumb, which many bakers believe is desirable in whole wheat bread.