Recently I’ve been playing with my newly purchased pullman loaf pan. The advantage of using lidded bread pan is that it constrains the rising of the dough, resulting in loaves with a fine, tight crumb as well as perfectly square corners. Last week I made a tangzhong pullman loaf with 40% whole wheat flour, and this time I substituted half of the amount with kamut flour. The addition of kamut flour produced a bread that was more yellowish in color. The texture was smoother and I liked it better than the previous one.
Kamut is the registered trademark for khorasan wheat, an ancient wheat that originates back to ancient Egypt. It has a buttery taste and, according to Kamut International, the nutritional value of kamut is higher than modern wheat as it contains more protein, amino acids, vitamins and minerals such as selenium, zinc and magnesium. All Kamut brand wheat is certified organic, unmodified and non-GMO. For more information, feel free to visit Kamut International.
The recipe below was a modification of my Tangzhong Pai Bao. I replaced part of the bread flour with whole wheat as well as kamut flour. I also used organic maple syrup which I bought from Costco last month. As different brands of flour may have various hydration level, the amount of liquids (milk in this case) required may vary. Make sure you keep extra liquid handy during the kneading process and adjust the dough consistency as needed.
Whole Wheat & Kamut Pain de Mie (Tangzhong Method)
For 9”x4”x4” Pullman loaf pan
For the Tangzhong
25 g bread flour
125 g water
For the Dough
210 g bread flour
75 g whole wheat flour
75 g kamut flour
120 g tangzhong
40 g maple syrup (I used organic maple syrup)
1/2 tsp salt
1-2/3 tsp instant yeast
55 g egg
90 to120 g milk
30 g cold pressed, virgin coconut oil
For the Tangzhong 湯種
Mix flour and water in a saucepan until thoroughly combined. Cook over low heat while stirring frequently until the mixture thickens and the starches are gelatinized. Remove from heat and scrape mixture into a bowl. Keep covered and let cool to room temperature.
For the Main Dough 主麵糰
Add milk, egg, syrup and tangzhong into the bread pan. In order to control the dough consistency, reserve 1 to 2 tablespoons of milk to be added later. Add in the flours and start the machine until a shaggy dough without any dry patch is formed (it took about two minutes for my bread machine). Stop the machine and let rest for 20 minutes to fully hydrate the dough.
After the autolyse process is completed, add in the salt and yeast then press the dough function. When a smooth dough starts to develop, add in the coconut oil. Resume kneading process until a thin translucent membrane can be seen if you stretch a piece of dough. Let the dough perform its first rise in the bread machine until doubled in size.
Scrape dough onto a lightly floured work surface. Gently deflate the dough. Divide the dough into 3 equal portions. Shape each into a ball. Keep covered and let rest for 10 minutes.
Flatten a dough and roll it into an a long oval. Fold the lower third up then the upper third down as in folding a letter. Give the dough a quarter turn. Flip dough over and roll into a long oval again. Flip over then roll dough into a log. Repeat with the rest of the doughs. Transfer the logs, seam side down, into the pullman loaf pan.
Cover pan with plastic wrap and let rise in a warm place for 40 to 60 minutes until the pan is 4/5 full (I proofed mine in my steam convection oven with the steam setting set at 100℉/38℃ for 45 minutes).
Remove plastic wrap and slide on the lid. Bake in a 350℉/180℃ preheated oven for 30 minutes or until the internal temperature of the bread registers 190 to 195℉ (88 to 90℃) on an instant-read thermometer. Remove pan from oven and take off the lid. Let cool for 5 minutes then take bread out from the pan. Cool completely on a cooling rack before slicing
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