Wholemeal Bread

This wholemeal bread is really nice and soft and when i have to slice the the bread, i had to do it very slowly because of its softness. I got the recipe from this book, "????100???". I baked it in a pullman tin but it didnt make it to the top of the tin, therefore, it's not square. Probably I baked it before the dough actually reaches to almost 90% of the tin.Nevertheless, the bread was good.

shaping is a bit out, therefore not equal
Ingredients A
Wholemeal flour 120gm
Bread flour 85gm
Instant yeast 4gm ( 1 tsp )
Water 130gm

Ingredients B
Bread flour 85gm
Caster sugar 15gm
Salt 1tsp
Milk powder 10gm
Water 50gm

Unsalted butter 15gm

Method:
1. Mix all ingredients A until dough is formed . Cover and let proof for 90 mins
2. After proofing, mix this dough into ingredients B and knead until dough is smooth.
3.Add in unsalted butter and continue kneading or beating if using electric mixer until dough surface is smooth.
3. Cover and let 2nd proof for 60 mins.
4. After 2nd proof, divide dough into 3 equal portions and shape into balls. Let rest for 15mins.
5. Take each ball and shape into rectangle 20cm X 10cm and then roll up like swiss roll. Put the dough into the baking tin and proof for another 50mins. Thre should be 3 separate doughs in the baking tin.
6. Bake in a preheated oven at 200C for 30 mins.