This Christmas do you want to eat a healthier panettone? So I leave you this exquisite recipe for how to make homemade panettone with whole wheat flour. And you can make at home surprising your family this Christmas. And if you are tired of the traditional and want to vary a bit, it is also a good idea.
A good panettone, whatever the recipe you want to make, takes time. Because its leavening has to be slow, which is what will give it that fluffiness that characterizes it, in addition to the humidity and concentration of flavors. So I advise you not to expose the dough to high temperatures to speed up the process. If you are in cold climates, keep the dough in a warm but not hot environment.
Another thing that is good about making homemade whole wheat panettone is that you choose the quality of the ingredients to use. Also, the type of filling that you like, and the amount of them. So you can add as much as you want. It would support the same amount of filler as its dough weight. In particular, I like it with an intermediate quantity, because I like to appreciate the dough also, which is very delicious and worthy of distinction.
One more advantage, and for obvious reasons, is that in addition to choosing the ingredients to use, we do not add any type of preservatives or additives in the preparation. So it will be a healthier panettone for our body. In addition, it is made with whole grain ingredients that provide a large amount of fibers to our body.
Doughs made with whole wheat flour tend to grow slowlier than refined flours and also this time having fruit in its composition as a filling, its time to rise is prolonged even more because it is a heavy dough.
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- Previous Dough:
- Whole wheat flour 150 g / 5.29 oz / 1 ¼ cup
- Instant dry yeast 5 g - Fresh yeast 15 g
- Milk 120 ml / 8 tbsp
- Whole wheat flour 350 g / 12.35 oz / 3 cup
- Eggs M 3
- Whole cane sugar 100 g / 3.53 oz / ½ cup
- Instant dry yeast 10 g - Fresh yeast 15 g
- Salt 4 g / 0.14 oz
- Liquid sweetener 1 tsp
- Honey 10 g / 0.35 oz / 2 tsp
- Butter 100 g / 3.53 oz / 2 ½ tbsp
- Orange blossom water 2 tbsp
- Vanilla essence 1 tbsp
- Lemon essence / Lemon zest 1 tbsp
- Rum or Mistela 1 tbsp
- Almonds, walnuts, raisins, hazelnuts, chocolate chips, candied fruits, etc.150 - 250 g / 5.29 - 8.82 oz / 1 ½ cup
- In a bowl place the whole wheat flour, milk and yeast. Unite and form a uniform dough, if necessary, add a little more milk (feel free to do so), since whole wheat flour usually needs a little more liquid than refined flours. Cover and store in the refrigerator. This is called a previous dough, and it is one of the steps to give that distinguished flavor and moisture to this homemade whole wheat panettone. For better flavor, make a day before, if not possible, 1 hour before its preparation.
- Place the remaining whole wheat flour, eggs, sugar, yeast, salt, liquid sweetener, honey and previous dough on the table or in a kneading machine. Aromatize with orange blossom water, lemon essence, vanilla and rum to taste. Unite everything.
- Finally add the butter. With a little patience (this dough sticks to your hands a lot), knead until integrated. Form a smooth and uniform dough. Cover and leave to rise until doubled in volume.
- Degas the dough. Roll out the dough into a rectangular shape and sprinkle with nuts, chocolate chips, candied fruits, etc. Cut slices and place one on top of the other, overlapping, pressing (it will be a good way to spread the fruits, so they are not all in the same place) Knead a little and make a bun.
- Weigh the dough and divide it according to the type of panettone mold you want to use. If you don't have a scale, try to get the dough to cover half panettone paper mold. Take the portion of dough, make a bun and place in the bottom of the mold, crush the dough with the fingers so the dough takes the shape of the mold. Let rise until the dough grows 1 cm outside the mold.
- Brush with egg. Bake in a preheated oven at 150 - 160 °C / 302 - 320 °F for 30-40 minutes (for 500 g / 1.10 lb molds)
- Let cool and cover with lemon glaze and some fruits of desire.
For a panettone good taste you have to take into account:
- The previous dough
- The type of fat used.
- Hydrate dehydrated fruits before using
- Ideal internal temperature 86 ºC / 186.8 ºF
- The filling can be the same amount of its weight in dough (weigh the dough and then add filling to taste).
- You get a panettone of 1 kilo or two of 1/2 kilo, approximately.
- For young children, change honey for glucose.
Paper Baking Molds:
- Weigh the dough together with the filling and use a mold accordingly.