Malted Milk Whole Wheat Bread

Formula Based on Grams of Flour
Baker's Percent
Whole Wheat Flour
Malted Milk Powder
Vital Wheat Gluten
Soy Lecithin
Instant Yeast
Table Salt
        1/4 1/8 1/16 1/32
Select Teaspoon Resolution


  • Cut in shortening into flour with a fork or pastry blender.

  • Add malted milk powder, vital wheat gluten, lecithin, and yeast.

  • Transfer ingredients to mixer bowl. Stir with a spoon.

  • Add water and stir briefly until a ragged dough is formed.

  • Attach bowl and dough hook to mixer. Mix at low speed until all ingredients are fully incorporated (3 to 5 minutes).

  • Dough temperature – 78°F

  • Remove mixer bowl and dough hook. Give the dough a “rounding” and replace in mixer bowl.

  • Cover mixer bowl with plastic wrap and set aside to ferment.

  • Fermentation time: 2.5 hours. Temperature: 76° to 80°F.

  • Pour sugar and salt on top of risen dough as evenly as possible.

  • Attach bowl and dough hook to mixer. Mix at speed setting #2 (KitchenAid™ mixers) until dough is fully developed.

  • Give fully mixed dough a short rest before moulding and panning.

Production Notes:

  • If vital wheat gluten is omitted, reduce water absorption by 3%, from 78% to 75%.

  • Use standard one pound pan (8½” x 4½” x 2¾) for 15 ounces of flour.

  • Use oversize pan (10' x 5” x 3”) for 18 to 20 ounces of flour.

  • Water may need to be reduced if lecithin is omitted.

  • Flour volume is based on 4 ounces of whole wheat flour per cup.

  • If malted milk powder is omitted, substitute 1½% sugar to nourish the yeast during fermentation. For 15 ounces of flour, use 1/4 ounce of sugar (1½ teaspoons).

All material Copyright 2014 by R. L. Saussele

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