Whole Grain Wheat Bread
- 32 servings (16 slices per loaf)
Ingredients
- 1/3 cup plus 1 tablespoon brown sugar
- 2 cups warm water (105°F to 115°F)
- 2 packages active dry yeast
- 5-6 cups whole wheat flour
- 3/4 cup powdered milk
- 2 teaspoons salt
- 1/3 cup oil
Directions
- Dissolve 1 tablespoon brown sugar in warm water in small bowl. Add yeast and let mixture stand.
- Place 4 cups flour, powdered milk, 1/3 cup brown sugar, and salt in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 15 seconds. Continuing on Speed 2, gradually add yeast mixture and oil to flour mixure and mix abou 1 1/2 minutes longer. Stop and scrape bowl, if necessary.
- Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.
Note: Dough may not form a ball on hook. However, as long as hook comes in contact with dough, kneading will be accomplished. Do not add more than the maximum amount of flour specified or a dry loaf will result. - Place dough in greased bowl turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
- Punch dough down and divide in half. Shape each half into a loaf. Place in greaded 8 1/2 x 4 1/2 x 2 1/2-inch baking pan. Cover. Let rise in warm place, free from draft, about 1 hour or until doubled in bulk.
- Bake at 400°F for 15 minutes. Reduce oven temperature to 350°F and bake 30 minutes longer. Remove from pans immediately and cool on wire racks.
Source: KitchenAid 6 Quart Stand Mixer Instructions and Recipes - 2001, Page 58.