Pandan Wholemeal Loaf


bread flour 200g 
wholemeal flour 50g 
instant yeast 3g
I used molasses sugar 20g 
salt 3/4 tsp
milk powder 10g 
water 160g  ( I mixed 90g natural pandan extract + 70g milk) 
unsalted butter 15g 

Combine all ingredients except butter into a dough. Rub in the butter and continue to knead until window pane stage. Set aside to proof for 1 hour or until the dough doubled its original size. Deflate and rest 15mins. Shape and proof inside the bread loaf tin until it reaches 80% of the tin. 

Bake in preheated oven at 180d for 30mins. 

(Recipe tweaked and adapted from  跟爱和自由一起做面包) 

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