Whole Wheat Pullman Loaf

Published on April 1, 2021 | Updated on July 8, 2024 | by Nathan Crane

Multiple rise yeast whole wheat Pullman loaf featured image 1

Pullman pans are just fun to use, and they make for a pretty impressive loaf when you bring one to the table. The pan is nearly twice as long as a normal pan, slightly narrower with taller very straight sides. It makes great sandwich bread and toast with the nice uniform shape.

You can also get a lid for it, making Texas Toast, or any squared off bread you want. Using a lid will slightly compress the bubbling at the top of the bread, but if you have proofed it well enough the consistency will be just fine.

Whole Wheat

Whole wheat, WW, will typically make a more dense bread, or ‘hearty’ as the nicest term goes. The ratio of WW to white flour is the most impactful aspect of the density. Second is the amount of sugars used. Then there are some techniques that can help, among other factors.

We’ve used a sponge in this series exploring bread. This time we will use it with the wheat flour. This will give it even more time to soften up and release glutens. We also used WW bread flour which pushes up the glutens as well.
 

Multiple rise yeast whole wheat Pullman loaf featured image 1

Long Loaf of Whole Wheat recipe

Total Time 5 hours
Course Side Dish
Cuisine American
Calories 247 kcal

Equipment

  • Large bowl
  • Pullman pan
  • Razor/Sharp knife
  • Paper towel

Ingredients
  

  • 2 Cups Very water
  • 2 ½ Cups Whole wheat bread flour
  • ¼ Cup Cup brown sugar
  • 3 ½ Cups All-purpose flour
  • 2 Tablespoons Vegetable oil
  • 1 Teaspoon Salt

Instructions
 

  • In your mixing bowl;
    2 cups very water, 2 ½ cups whole wheat bread flour, ¼ cup brown sugar
    Let cool until just warm, about 100 degrees. Stir in one packet, or two teaspoons, instant yeast. Let sit for two hours creating your sponge.
    Long Loaf of Whole Wheat recipe loaf dough pre-sponge
  • Add to sponge;
    3 ½ cups all-purpose flour, 2 Tablespoons vegetable oil, 1 teaspoon salt
    Long Loaf of Whole Wheat recipe loaf dough sponge
  • Knead with dough hook 2-5 minutes (depending on the hook style) until the dough is pulled away from the sides.
    Long Loaf of Whole Wheat recipe dough before kneading in machine
  • It’s always a good idea to give it a few turns on the board to insure it is smooth enough. So transfer the dough from the bowl onto a floured counter or board. Knead a few moments until elastic and smooth.Shape into a ball.
    Long Loaf of Whole Wheat recipe
  • Shape into a ball. Lightly oil a large bowl, place the dough in the bowl, then turn over so that the top has a light oil coating.
    Long Loaf of Whole Wheat recipe dough before rise
  • Let rise for 90-120 minutes, until dough has doubled in size. Punch the dough down, let rest 10 minutes.
    Long Loaf of Whole Wheat recipe dough after rise
  • Lightly oil the Pullman pan, usually a spray spread thoroughly with a paper towel is perfect.Put the dough on a lightly floured counter or board and shape into one long even cylindrical shape. Place it in the pan and let rise for 90 minutes or until doubled in size.
    Long Loaf of Whole Wheat recipe loaf after proof
  • Preheat the oven to 350 degrees. Use a razor or sharp knife to make a shallow cut the length of the loaf (or make angled cuts across the loaf every couple inches).
    Long Loaf of Whole Wheat recipe loaf with cut ready to bake
  • Bake until the loaf sounds hollow when tapped on the bottom of the pan, or the internal temperature has gotten above 190 degrees, about 35 minutes. Cool for 5 minutes then remove from the pan. The loaf should just slide from the pan onto its side on a counter, then you can put it on a rack to cool for at least 10 more minutes before slicing.
    Long Loaf of Whole Wheat recipe loaf temperature

Nutrition

Calories: 247kcal
Tried this recipe?Let us know how it was!
About the Author Nathan Crane

I love to eat and I love to cook. I’ve been getting roped into Jacob’s business ideas for decades now, and Cookware Junkies is the best of the lot. Here at the site, I help with the test kitchens and videos, and do most of the write-ups. [Read More]

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