Pullman Pan Whole Wheat Bread made with Fresh Milled Flour

Cutting back on processed food and trying to save money by making foods from scratch as much as possible.

3 pound loaf of Wheat Bread for a 13x4 inch Pullman Pan or 2 regular bread pans

2 cups (490g) milk/buttermilk
3 Tbsp (43g) butter
1 Tbsp (9g) yeast
**Mix and allow the yeast time to activate
1/3 cup (111g) honey
6 cups (679g) hard wheat freshly milled/store bought wheat flour
**only add 4 cups of the flour to start Mix, cover and let rest 20 minutes to allow the wheat to hydrate. This will help soften the bran
3 tsp. (15g) salt
**Mix in and slowly add the final two cups of wheat flour.
-Knead 8-10 minutes.
-Cover, and let rise 45-60 minutes
-Shape into one long loaf or two regular sized loaves, cover and let rise until 1/2 inch from the top of the pan if baking a pullman loaf. Otherwise allow the dough to rise about 1 inch past the top of the pan.
-Bake at 400ºF/205ºC 30 minutes with the lid on the loaf and 5-10 minutes with the lid off.
-Remove from the pan and allow to cool before slicing