Friday, 17 July 2009

Tyler's Whole Wheat (not really a) Pullman Loaf

Ok, I know you are staring at that loaf of bread and saying to yourself, "that is not a Pullman loaf!". Yes, you would be correct. A traditional Pullman loaf refers to the shape of the loaf and it's resemblance to a Pullman railcar. This bread is baked in a loaf pan, as per Tyler's directions and what I had on hand. I don't yet own a Pullman pan, but it is on the list. (The list is very long, as you might imagine.)
To ooh and aah over a traditional shaping of the Pullman loaf, check out my friend and fellow Bread Baking Babe, Tanna of My Kitchen in Half Cups, who has made this particular recipe her own and crafted a beautifully shaped loaf. Check out that pan too, I want one. Did I say that already?
Anyway, what I have here is a loaf of whole wheat bread. A transitional loaf, as Peter Reinhart would call it, as it has both whole wheat and white flour in it. Either way, it is delicious sandwich bread and pretty darned healthy. Now, if only those little flaxseeds would stay on when I sliced it. Sigh, I might have to start putting them right into the dough... toasted first of course.

Whole Wheat Pullman Loaf
Tyler Florence, Stirring the Pot

2 1/2 tsp active dry yeast
1 cup water, warmed (110 to 115F)
1 cup whole milk
3 cups whole wheat flour
2 cups all purpose flour
1 tbsp kosher salt
1/2 stick butter, room temperature
1/4 cup honey
2 tbsp flaxseeds

In a large bowl, combine yeast and warm water.
Set aside for 5 minutes to dissolve and activate.
Stir milk into yeast mixture.
Combine both flours and salt in a kitchen stand mixer bowl.
Add butter and, using your fingers, rub it into the flour mixture until the butter is fully incorporated.
Make a well in the middle of the flour and add the honey and the milk mixture.
Using the dough hook attachment on the mixer, knead the dough about 5 minutes on low speed, until smooth and elastic.
Form the dough into a ball and place in a greased bowl.
Cover with a kitchen towel and set in a warm place for approximately 1 hour until the dough has doubled in volume.
Turn out dough onto a lightly floured surface.
Fold dough over onto itself a couple of times to form a cylinder shape, tucking the ends under so you have a smooth surface on top and the seam underneath the loaf.
Place dough in an 8.5 x 4.5 inch loaf tin, seam-side down.
Cover once more and let rest for 40 to 50 minutes, until it doubles in volume again.
Preheat oven to 400F.
Sprinkle loaf with flaxseeds.
Bake loaf about 1 hour (I needed less time, about 45 minutes), until bread forms a crust and begins to pull away from the sides of the pan.
Cool on a wire rack.

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