Soft Whole Wheat Pan Loaf

Method

1. Mix: In a large bowl, combine all ingredients. Mix with a dough hook or by hand until a shaggy dough forms, then knead for 10-15 minutes until the dough is smooth and elastic. Whole wheat takes longer to develop gluten.
2. Bulk Fermentation: Place the dough in a lightly oiled bowl, cover, and let it rise. Since this is an enriched dough, you're looking for a 30-40% rise. This is a great time to use the CrumbScience tracker! Perform two sets of stretch-and-folds in the first 90 minutes.
3. Shape: Gently press the dough into a rectangle. Roll it up tightly into a log and pinch the seam closed. Place the log seam-side down into a greased 9x5 inch loaf pan.
4. Final Proof: Cover the loaf pan and let it proof at warm room temperature for 2-4 hours. The dough should crest about 1 inch over the rim of the pan. It should feel puffy and not spring back immediately when poked.
5. Bake: Preheat your oven to 375°F (190°C). Brush the top of the loaf with melted butter if desired. Bake for 35-45 minutes, until the crust is golden brown and the internal temperature reaches 195-205°F (90-96°C).
6. Cool: Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing. This is essential for a soft crumb.