THE SOFTEST 100% WHOLE WHEAT BREAD / NO BUTTER, SUGAR, EGG BREAD

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Whole Wheat Bread
22x10xh9.5 (cm)
Whole wheat flour 400g
Lukewarm water 300ml
Instant dry yeast 5g (1 tsp)
Salt 8g (1 1/2 tsp)
Powdered milk 25g
Olive oil 30g (2 Tbsp)
Honey (maple syrup) 40g
1. First, prepare the Autolyse. Combine whole wheat flour and water in a clean bowl and mix without lumps. Cover the top and let it rest at room temperature for 30 minutes.
2. After 30 minutes, add the remaining ingredients one by one and mix. (Mix powdered milk, olive oil, and honey before adding them.)
3. Move the dough to the workbench and knead it by hand. (About 10-13 minutes) Let dough ferment in a warm place for about 1 hour until it doubles in size.
4. Divide the dough into the desired size and round it. Cover the top and wait for 10 minute.
5. After 10 minutes, use a rolling pin to shape the dough. Transfer it to the prepared pan. Cover the top and let dough rise in a warm place for about 40-50 minutes.
6. Bake in an oven preheated to 170 degrees for about 22-25 minutes.
7. Take the baked bread out of the pan immediately and cut after cooling it completely.
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