Whole Wheat Bread

Recipe #149707

Note: The pictures were taken the day after they were made coz the digital camera was with them in Tagatay. This recipe was from NERAK of Country life From: "Recipes from the Old Mill - Baking With Whole Grains" by Sarah E. Myers and Mary Beth Lind.

YIELDS: 21 rolls, moist are mini. Around 7 are normal sized

COMMENT: Light , soft and fluffy (maybe because of powdered milk). Rolls that were rolled in oil had an "oil" taste to it

CHANGES: halved the recipe
1 1/2 c warm water= 3 c
1/2 T instant yeast = 3 1/2t
2T & 2 t honey and oil @ = 1/3 c
1/2 c powdered milk = 1 c
1/2T salt = 1T
4 - 4 1/2 c WW = 8-9 c
dough enhancer, same amt

EQUIPMENT:
Mid rack = L nonstick
L rack = burnt sheet, insulated
325º - 1-5min
350º - 5-10 min, rotating halfway
Smaller rolls, bake for only 10 min. Turned off oven and left the larger roll to bake around 14min total bake time

PROCEDURE:
1. Divide WW 3 c(360g) & 1 1/2c (180g). Put 360g & 80g together with other dry in mixer. Reserve 100g
2. Pour honey, oil then H2o (120-130º). Use scraper to mix (semi dry dough compared to
KA WW bread's recipe
3. Rest 35min. It somewhat 'bulked' in size
4. Knead using dough hook. Adding some of remaining 100g WW but didnt use all
5. Knead for about 10min. It doesn't look as wet as
KA WW bread's recipe
6. Greased table (1st time using the gr method) and hands (doesn't stick but oily hands, thus, hard to form). Flopped the dough, weren't as wet as
KA WW bread's recipe
7. Shape 1 roll using only oil = uneven shape coz i didn't roll well into a ball.. too oily
8. Cut bigger chunk of dough, fold envelope style & cut a-la pan de sal style. Made 6 out of that dough
9. The rest of rolls, i fomed using the extra flour left (still didn't used all)
10. Rest the shaped rolls around 50min
11. Bake , rotating halfway, exchanging mid and lower pan so won't burn at bottom

RECIPE:
3 cups warm water
2 (1/4 ounce) packages active dry yeast (or 3-1/2 t. if using instant yeast)
1/3 cup oil
1/3 cup honey
1 cup instant nonfat dry milk powder
1 tablespoon salt
8-9 cups whole-wheat flour

1. Combine some of flour, yeast, salt,dough enhancer.
2. Combine water, oil, honey. Add to dry. Mix until well distributed. Rest for 15-20min til double.
3. Add the rest of flour. Mix using mixer until it cleans the sides of bowl. Add flour if needed.
4. Knead until soft and smooth. About 10-15min.
5. On floured surface, shape in 3 (7 1/2" loaf) place in greased loaf. Cover, rise until double.
6. Bake at 350 30-35 minutes. I made them in rolls, baked for around 10-15 min depending on how small/big your rolls are.