Whole Wheat Pullman Loaf

Ingredients

Main Dough

• 500g (4 cups) whole wheat flour (white whole wheat preferred)
• 280g (1¼ cups) warm whole milk (105-110°F / 40-43°C)
• 85g (⅓ cup + 1 tbsp) warm water (105-110°F / 40-43°C)
• 70g (¼ cup) honey
• 56g (4 tbsp) unsalted butter, softened
• 9g (1½ tsp) fine sea salt
• 7g (2¼ tsp) instant yeast
• 14g (2 tbsp) nonfat dry milk powder (optional)

Total flour: 500g

Hydration: 73%

Pro tip: White whole wheat flour (milled from hard white wheat) produces a milder, less bitter flavor than traditional red whole wheat. If using regular whole wheat flour, consider adding 2 tablespoons of orange juice to the liquid to mellow any bitterness.

Equipment

• Digital Kitchen Scale
• Stand Mixer with Dough Hook (optional)
• 13" x 4" x 4" Pullman Pan with Lid
• Instant-Read Thermometer
• Bench Scraper (optional)
• Wire Cooling Rack

Method

Mix the Dough

Combine all ingredients to form a soft, slightly tacky dough. Whole wheat dough will never become as smooth as white flour dough, and that's okay.

1. Combine wet ingredients. In the bowl of a stand mixer, combine the warm milk, warm water, and honey. Sprinkle the yeast over the top and let sit for 5 minutes until foamy.
2. Add dry ingredients. Add the flour, dry milk powder (if using), and salt. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.
3. Rest the dough (autolyse). Cover the bowl and let the dough rest for 20 minutes. This allows the whole wheat flour to fully hydrate and makes kneading easier.
4. Add butter. Add the softened butter and mix on low speed until incorporated.
5. Knead the dough. Increase to medium-low speed and knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. The dough should pass the windowpane test.

Tip: Resist adding extra flour during kneading. Whole wheat dough is naturally tackier than white flour dough. A slightly sticky dough produces a moister loaf.

Bulk Fermentation

Allow the dough to rise until puffy and nearly doubled. This develops flavor and structure.

1. Shape into ball. Turn the dough out onto a lightly oiled surface and shape into a smooth ball.
2. Place in bowl. Transfer to a lightly greased bowl or dough-rising bucket. Cover with plastic wrap or a damp towel.
3. Let rise. Allow to rise at room temperature (75-78°F / 24-26°C ideal) until puffy and nearly doubled, about 1-1.5 hours. The dough should spring back slowly when gently poked.

Wait: PT90M

Tip: If your kitchen is cool, place the covered bowl in the oven with just the light on, or use a proofing box set to 78°F (26°C).

Final Proof

The final rise determines your loaf height and texture. Proper proofing is critical for Pullman bread.

1. Cover the pan. For pullman pans, lightly grease the inside of the lid and slide it mostly closed, leaving a 1-inch gap to monitor the rise. For standard loaf pans, cover loosely with greased plastic wrap.
2. Proof the dough. Let rise in a warm place until the dough reaches: Pullman with lid: about ¾" to 1" below the top of the pan. Standard loaf pan: about 1" above the rim of the pan.
3. Preheat oven. About 20 minutes before baking, preheat to 350°F (175°C).

Wait: PT75M

Tip: Don't overproof! If the dough rises too high, it may collapse during baking or pop the lid off the Pullman pan. Use the poke test: the dough should spring back slowly but not completely.

Shape the Loaf

Properly shaping the loaf prevents air pockets and ensures even rising in the pan.

Pullman Loaf (Square) (recommended)

Creates perfectly square slices ideal for sandwiches. Requires a pullman pan with lid.

1. Prepare the pan. Generously grease your pullman pan (including the lid) with butter or cooking spray.
2. Deflate gently. Turn the risen dough out onto a lightly floured surface. Gently press to deflate without completely degassing.
3. Shape the dough. Pat the dough into a rectangle about 12" wide (for 13" pan). Roll tightly from the short end into a log, pinching the seam to seal.
4. Place in pan. Set the shaped log seam-side down in the prepared pan, pressing gently to fit into the corners. The dough should fill about ⅓ to ½ of the pan.

Standard Loaf (Domed Top)

Traditional loaf shape with rounded top. Works in any loaf pan or Pullman pan without lid.

1. Divide the dough. Divide dough in half for two loaves.
2. Shape each piece. Pat each piece into an 8" rectangle. Roll tightly and pinch seam to seal.
3. Place in pans. Place seam-down in greased pans. Let rise until 1" above rim.

Proof test: Poke test: Gently press your finger about ½" into the dough. If the indentation springs back slowly but doesn't fill completely, the dough is ready. If it springs back quickly, it needs more time. If it doesn't spring back at all, it's overproofed.

Bake

Baking transforms your dough into golden, tender sandwich bread.

Oven: 175°C / 350°F. Internal temperature when done: 88-93°C / 190-200°F.

Pullman Pan with Lid (recommended)

Creates perfectly square slices for sandwiches

Equipment: Pullman loaf pan with sliding lid

1. Close the lid. Slide the pullman pan lid completely closed.
2. Bake covered. Place in the center of the preheated oven. Bake for 25-30 minutes with lid on.
3. Remove lid and finish. Remove the lid and bake for an additional 10-15 minutes until the top is golden brown.
4. Check doneness. Insert an instant-read thermometer into the center. It should read at least 190°F (88°C).

Standard Loaf Pan

Traditional domed loaf shape

Equipment: 9x5 or 8.5x4.5 loaf pan

1. Bake. Bake for 35-40 minutes total.
2. Tent if needed. Tent with foil after 20 minutes if browning too quickly.
3. Check doneness. Internal temp should reach 190-200°F (88-93°C).

Storage

• Room temperature: 4-5 days in a bread bag or wrapped in a clean kitchen towel (5-7 days with tangzhong method)
• Frozen: Up to 3 months. Slice before freezing for easy portioning. Thaw at room temperature or toast directly from frozen.

Do NOT refrigerate—refrigeration accelerates staling in bread.

Frequently Asked Questions

Can I use regular whole wheat flour instead of white whole wheat?

Yes, but the bread may have a slightly denser texture and more pronounced wheat flavor. Consider adding 2 tablespoons of orange juice to the liquid to mellow any bitterness.

My dough seems really sticky. Should I add more flour?

Resist the urge! Whole wheat dough is naturally tackier than white flour dough. A slightly sticky dough produces a moister, softer loaf. If truly unworkable, add flour 1 tablespoon at a time.

The tangzhong didn't thicken properly. What went wrong?

Make sure you're cooking over medium heat and stirring constantly. The mixture should reach 149°F (65°C). If it's too thin, it may not have cooked long enough.

Can I make the dough ahead of time?

Yes! After the first rise, punch down and refrigerate overnight (up to 24 hours). The next day, let the dough come to room temperature for 1 hour before shaping.

My bread collapsed in the middle. What happened?

This usually indicates overproofing. Next time, bake when the dough is ¾" to 1" below the top of the pullman pan, or when it just clears the rim of a standard loaf pan.

Can I add seeds or grains to this recipe?

Absolutely! Add up to ½ cup of seeds (sunflower, sesame, flax) or rolled oats to the dough after kneading. You can also roll the shaped loaf in seeds before placing in the pan.

Why use both milk and water?

Milk adds fat and protein for a softer, richer crumb, while water provides the structure whole wheat needs. Using all milk can make the bread too soft for good sandwich slicing.

Can I use honey substitutes?

Yes. Maple syrup works 1:1. Brown sugar or coconut sugar can be used (use 50g). Molasses creates a darker loaf with old-fashioned flavor.

Nutrition

Per serving (1 slice (about 42g)): 95 calories, 17g carbohydrates, 3g protein, 2g fat, 2g fiber, 150mg sodium. Makes 24 servings.