Recette de pain de mie complet

Ingrédients

• 1 1/2 cups water ((about 105°F))
• 1/3 cup olive oil
• 1/3 cup honey
• 2 tsp salt
• 1 egg
• 2 Tbsp sunflower lecithin
• 1 tsp vital wheat gluten
• 4 1/2 cups freshly milled whole wheat flour** ((590 grams) of hard red or hard white wheat*)
• 1 Tbsp dry active yeast

Préparation

1. 1

   --- Directions: ---

2. 2

   combine dough ingredients: Combine the dough ingredients in the order given into the bowl of your stand mixer. Mix over low speed until combined.

3. 3

   Knead the dough for 5-6 minutes over medium-high speed until it no longer sticks to the sides. (The dough will be tacky and sticky and will absorb the flour better after rising.)

4. 4

   rise: Place the dough into a greased bowl and allow it to rise covered for 1 hour (or until doubled).

5. 5

   shape: Transfer the dough onto a well-floured surface and knead it into a ball.

6. 6

   form into loaf: Pat the dough to a 9-inch oval shape and roll it up from the widest end, jelly-roll style. Pinch down the ends and place into a lightly greased 12-inch bread pan.

7. 7

   rise dough in the pan: Let it rise for 30 minutes or until it reaches the rim of the pan.

8. 8

   bake sandwich loaf: Bake in a preheated 350°F for 25-30 minutes.

9. 9

   cool and store bread: Cool loaf in the pan for 10 minutes then remove and cool on a wire rack for 1-2 hours. Slice and store in a bread bag at room temperature for 1-2 days or freeze.