KITCHENAID 9706634D - Manual (Page 51)

51
Whole Grain Wheat Bread
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
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
mixture and mix about 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, see “Shaping a Loaf”
section. Place in greased 8
1 ⁄
2
x 4 1 ⁄
2
x 2 1 ⁄
2
" 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.
Yield: 32 servings (16 slices per loaf).
Per serving: About 112 cal, 4 g protein, 19 g
carb, 3 g fat, 2 mg chol, 146 mg sodium.