58
Whole Grain Wheat Bread
1
⁄3 cup (75 mL) plus
1 tbs (15 mL)
brown sugar
2 cups (500 mL)
warm water (105°F
to 115°F [40°C to
46°C])
2 packages active dry
yeast
5-6 cups (1.25 to 1.5 L)
whole wheat flour
3
⁄4 cup (175 mL)
powdered milk
2 tsp (10 mL) salt
1
⁄3 cup (75 mL) oil
Dissolve 1 tbs (15 mL) brown sugar in warm
water in small bowl. Add yeast and let mixture
stand.
Place 4 cups (1 L) flour, powdered milk,
1
⁄3 cup
(75 mL) brown sugar, and salt in mixer bowl.
Attach bowl and PowerKnead™ Spiral 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 (125 mL) at a time, and mix about
2 minutes, or until dough starts to clean 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 in “Shaping a
Loaf.” Place in greased 8
1
⁄2 x 4
1
⁄2 x 2
1
⁄2" (21 x 12 x
6 cm) baking pan. Cover. Let rise in warm place,
free from draft, about 1 hour, or until doubled in
bulk.
Bake at 400°F (200°C) for 15 minutes. Reduce
oven temperature to 350°F (180°C) and bake 20
to 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.
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