Buttermilk And Honey Soft Wheat And Bran Bread by rouvi

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Buttermilk And Honey Soft Wheat And Bran Bread
Submitted by Rouvi on April 25, 2014 at 5:55 pm

DESCRIPTION
Soft and tender with great whole wheat flavor

SUMMARY
Yield 16 loaf Source Adapted from Buttermilk and Honey Whole-Wheat Sandwich Bread from http://www.thefreshloaf.com File under yeast bread

INGREDIENTS
3 1/2 cups KAF organic whole wheat flour
1/2 cup unprocessed wheat bran
1/4 cup KAF potato flour
1 tablespoon KAF vital wheat gluten
1 tablespoon KAF granular lecithin
1 1/2 teaspoons sea salt
2 teaspoons instant yeast
1 cup + 2 tablespoons water warm
7/8 cup buttermilk at room temperature
2 tablespoons pure clover honey
1 tablespoon unsalted butter melted and slightly cooled

INSTRUCTIONS
Combine the dry ingredients in the bowl of a stand mixer and stir to blend. Add the wet ingredients and stir on low speed until the dough begins to pull away from the sides of the mixing bowl. Let dough rest 20-30 minutes before kneading. Knead rested dough for 6-8 minutes, dough ball will be slightly sticky. Place dough in an oiled bowl and let rise until doubled in volume, about one hour.

Gently punch down dough and knead with lightly oiled hands for 2-3 minutes. Form dough into a rectangular loaf and place loaf in a greased 9x5" loaf pan. Cover loosely with oiled plastic wrap and let rise until dough crests 1" above the side of the loaf pan. Remove plastic wrap and gently tent the loaf with non-stick foil. Bake at 350 degrees for 25 minutes. Quickly remove foil and continue to bake until the internal temperature reads 180 degrees, approximately 10-15 minutes. Brush the top of the loaf with butter if desired, and cool loaf in loaf pan for 10 minutes. Remove loaf from pan and let cool on a wire rack to room temperature before slicing.

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