Honey Whole Wheat Multigrain Milk Loaf | Direct Method

🌼This was my first time baking lidded Pullman loaves in my new oven. At 175°C for 30 minutes, the crust browned a touch too much, so I will dial it back next time.

🌼Even though the crust was slightly over-baked, I still want to share this formula because it is fantastic: 1. The dough handles like a dream and feels great to work with. 2. As it bakes, the aroma of milk, toasted grains, and honey fills the kitchen. 3. The crumb texture is fine, soft, and moist inside despite the dark crust. 4. Combining several whole grain flours makes it extra nutritious.

🍞Ingredients: (Makes two 450g Pullman loaves; halve all ingredients for one loaf)

Bread flour 410g, spelt flour 30g, barley flour 30g, whole wheat flour 30g, 1 handful of ground flaxseed meal, milk 320g, milk powder 20g, honey 30g, sugar 30g, egg 60g, salt 6g, instant dry yeast 5g, butter 40g.

🍞Method:

1️⃣Place all ingredients except the butter and ground flaxseed meal into the mixer bowl. Put the sugar, salt, and liquids in the bottom first, add the flours, and place the yeast on top last so it does not come into direct contact with the salt and sugar. Knead until the dough reaches the thick membrane stage (medium gluten development), add the butter, and knead to about 90% gluten development. Add the ground flaxseed meal and mix on low speed until evenly combined. Shape the dough into a tight ball, cover, and place in a warm, humid spot for the first proof (bulk fermentation).

2️⃣Once doubled in size, gently degas to release large air pockets, divide into 6 equal pieces, shape into tight balls, cover, and let bench rest for about 15 minutes.

3️⃣Roll out once, coil up, and place into the loaf pans (if you are unsure about the shaping technique, check my video post on loaf shaping). Place in a warm, humid spot for the second proof.

4️⃣Proof until the pans are 70% to 80% full. Bake at 175°C for 30 minutes. Always adjust the oven temperature and time according to how your oven runs: in my built-in Bosch oven this recipe takes 37 minutes, whereas 30 minutes in my countertop Breville oven today was already slightly too long.

🌼These loaves have a noticeable pleasant sweetness. If you prefer a less sweet loaf for savory sandwiches, reduce the honey and sugar slightly.

🌼If you do not have barley flour or spelt flour, you can substitute an equal weight of whole wheat flour.

🌼Regarding the egg: a large egg weighs about 60g without the shell. If your egg is smaller (around 50g), you do not need to crack a second egg; simply add an extra 6-7g of milk.

🌼Because different flours absorb liquid differently, adjust the milk quantity as needed.

🌼Photo 4 shows the brands of specialty flours I used.

🌼Pans: Sanneng 450g gold corrugated Pullman loaf pans. Oven: Breville. Stand mixer: KitchenAid.

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