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Whole Grain Wheat Bread

Source of Recipe


KitchenAid Recipe Book



List of Ingredients



• 1/3 cup plus 1 Tbsp brown sugar, divided
  
• 2 cups warm water (105° to 115° F)
  
• 2 packages active dry yeast
  
• 5 to 6 cups whole wheat flour
  
• ¾ cup powdered milk
  
• 2 tsp salt
  
• 1/3 cup oil
  






Instructions



1. Dissolve 1 tablespoon brown sugar in warm water in small bowl. Add yeast and let mixture stand.
   
   
2. 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 mixture and mix about 1½ minutes longer. Stop and scrape bowl, if necessary.
   
   
3. Continuing on Speed 2, add remaining flour, ½ cup at a time, and mix until dough clings to hook* and cleans sides of bowl, about 2 minutes. Knead on Speed 2 about 2 minutes longer.
   
   
4. 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.
   
   
5. Punch dough down and divide in half. Shape each half into a loaf. Place in greased 8½ x 4½ x 2½-inch loaf 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.
   
   Yield: 32 servings (16 slices per loaf)
   
   






Final Comments


* 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.