Knead the dough:

• Add all ingredients into a kitchen aid mixer, attached with a dough hook.
  250 grams bread flour, 250 grams whole wheat flour, 325 grams water, 20 grams milk powder, 25 grams butter, 25 grams heavy cream, 15 grams kosher salt, 15 grams instant yeast, 25 grams raw honey
• Mix on speed 1 or 2, until a dough starts to form.
• Increase speed to medium (3 - 4) and continue kneading until the dough is smooth, About 12 to 15 minutes.
• To check that the dough developed enough gluten, grab a small piece of the dough. Use your hands to gently stretch until the dough looks translucent without breaking.

Ferment the Dough:

• Transfer the dough into a lightly greased bowl. Cover with plastic wrap. And, optionally drape a clean kitchen towel over the bowl. Set aside for 1 hour until the dough has doubled.
  oil

Pre-Shape and Bench Rest:

• Transfer the dough onto a clean work surface. Degas the dough and pre-shape into a round. Cover with the kitchen towel and bench rest for 10 to 15 minutes.
  Cooking spray

Lightly spray a 13 inches by 3 inches pullman bread pan with cover:

Final Shape and Final Proof:

• Pat the dough to again remove excess gas. Shape into a log about 12 inches by 2.5 inches.
• Place the dough log, seem side down, into the prepared pullman sandwich loaf pan. Cover the pan with the lid. Final proof for 50 to 60 minutes until the dough has almost filled the pan.

Pre-heat oven 350F/177F while the dough is final proofing:

• Bake the bread 40 to 45 minutes.
• Carefully, slide the cover off the pan. Invert the pan with the bread unto a wire rack. Carefully remove the pan. Allow the bread to cool before slicing and enjoying.