Bread - Whole Wheat with Milk 

This is half water because whole wheat just gets too heavy with all milk. Makes 2 regular sized loaves.

This dough should undergo a stretch and fold process. Stretch it with wet hands, tuck it into a ball and put it into a buttered or oiled one gallon jar for rising. AND take it out after 10 minutes to stretch and tuck again a total of 3 times, but be sure it is done within 30 minutes.

Cover gallon jar and refrigerate overnight or for up to 4 days.

Remove the dough from the refrigerator and form into loaves or rolls immediately. Pat with butter or oil. Place a cover over them (plastic wrap over rolls, but very lightly cover them.) Let rise on the counter until they are room temperature (use the lasar gun) probably 1-3 hours. (less time for smaller shapes)

This recipe makes -
- two 9 inch loaves baking for 55 minutes
- four 5 1/2 inch loaf pans baking for 30 minutes.
- rolls (28 - 2 oz) use an egg wash and bake for 15 minutes.
- twenty 2.75 oz 9x13 pan rolls.

Bake on convection roast 350* until the internal temperature is 190*.

- And always cool an hour for loaves or 20 minutes for rolls.
In Bosch mixer with dough hooks combine:
28 oz whole wheat flour
.65 oz salt (1 T)
3 oz brown sugar, or honey or just white sugar(if using honey add it with the water)

Whisk together: (use 1 qt tall stockpot so you can melt it on the stove and warm the liquids to 95*)
2 oz melted butter or any oil
1 egg

10 oz water
10 oz milk
Warm to 95*

Whisk in:
.5 oz yeast until dissolved.

Add milk mixture to the dry ingredients in the mixer bowl.

Mix on #1 for 1 minute.
Let rest 5 minutes.
Mix on #1 for 2 minutes.
Dough should be very supple and slightly sticky. Scrape off the sides so that it forms a clean ball as it kneads the last part.
Mix on #2 for 4 minutes.
Should form a distinct ball, feel strong and very elastic and give you a nice 'windowpane'.

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