52
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 as directed on page 49. Place in greased
8
1
⁄2x4
1
⁄2x2
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.
Yield: 32 servings (16 slices per loaf).
Per serving: About 112 cal, 4 g pro, 19 g carb,
3 g fat, 2 mg chol, 146 mg sod.
* Dough Hook sold separately for model K4SS.
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