Honey Malt Pecan Whole Wheat Bread

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by MM
(Austin)

Honey Malt Pecan Whole Wheat Bread Machine Bread

Ingredients:
125 gm King Arthur Whole Wheat flour
375 gm King Arthur White Whole Wheat flour
300 gm distilled water
7 Tbsp honey
4 Tbsp Vital wheat gluten
3 Tbsp unsalted butter
3 Tbsp diastatic malt powder
1 tsp malt powder
2½ tsp salt
1 cup chopped pecans (adjust quantity to your preference)
1 Tbsp SAF yeast

Directions:

Make a sponge with 1 cup of the flour, 3/4 cup of the water, half of the honey and all of the yeast. Combine in a bowl, cover with plastic wrap and let sit until it has doubled in volume.

Dump the other ingredients in the bread maker and when the sponge is ready dump it on top and start the whole wheat baking cycle. The bread may be slow to rise and the cycle may need to be interrupted to allow up to 30 minutes extra final rise time.

Slice thinly because this is a high protein content bread and is quite filling.