Whole Wheat Bread (2nd)

Recipe #149707
**2nd time i madet this Whole Wheat Bread (Dec 30,2005)

YIELDS: 1st batch: 2 loaves, 2 rolls
2nd batch: 9 rolls (100g), 2 (approx 75g)

COMMENT: Both loaf pans were brushed with oil but the loaf i formed using oil is harder to remove. The loaf formed with oil is easier. Both has similar texture. Very pourous but soft textre. The rolls are soft too, but i might've underbaked them coz they were pale looking.

CHANGES:
Halved the recipe (made 2 batches) but use 1T dough enhancer for each batch
Instead of 2T, 2t / batch of oil:

• 1ST BATCH : mix with dough 2T,1t and added 2t more to shape 1 loaf (i added addt'l 1t more of oil than the recipe calls for); The remaining 1 loaf and 2 rolls from the halved recipe, i shape using the reserved 100g of WW but didnt use all
• 2ND BATCH: mix with dough 2T,1t . I was suppose to use 1t to shape dough, but i use the reserved 100g of WW instead. STill i didn't use all

EQUIPMENT:
Mid rack 2 loaves, Lowest rack 13 rolls (dark nonstick cookie sheet)

PRECEDURE:
NOTE: 4- 4.5 c of WW (amount of half the recipe) = 480-540g
I divide it to 440g (to mix with the rest of the ingr) and 100 (reserve for add ins) = 540 g

1. 1ST BATCH: Mix dry (440g WW) and wet.
Rest 25min
2ND BATCH: Combined dry only (440g WW)
2. 1ST BATCH: Knead with mixer (10min) while adding more WW from the reserved 100g WW. Place dough on greased table
2ND BATCH: Combine dry and wet. Rest 25min
3. 1ST BATCH: Shape, 1 loaf using oil (more than 12 oz of dough/ loaf pan) I had a hard time shaping into loaf. 1 loaf + 2 rolls, I shaped using the remaing 100 g (but didn't use all). Chill
2ND BATCH: Knead on mixer (10min) while adding more WW from the reserved 100g WW. Shape all 2nd batch into rolls. Once halfway done, I removed the chilled doughs (they rose a bit) . Didn't use all of the remain 100g WW
4. 11 am done shaping all
5. Bake 325º first few minuties. 350º for the rest. When i removed the rolls after 12min. they were pale, but some has brown spots, and bottoms were light brown.
I ten the loaves when start browning and domed (after 15min of baking) After baking at 30min, the top was nicely brown