From the KitchenAid Mixer Recipe Book. The best Whole wheat bread I've made yet. Calculated using 6 cups King Arthur whole wheat flour and vegetable oil
- 1/3 Cup, plus 1 TBL Brown Sugar
- 2 Cups warm water (105-115 deg F)
- 2 pkg (4.5 tsp) active dry yeast
- 5-6 Cups whole wheat flour
- 3/4 Cup powdered milk
- 2 tsp kosher sea salt
- 1/3 cup oil
Preparation time 135mins
Cooking time 180mins
Adapted from recipes.sparkpeople.com
Dissolve 1TBL 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 and mix on speed 2 for 15 seconds. Continuing on Speed 2, gradually add yeast mixture and oil to flour mixture and mix about 1 1/2 minutes longer. Scrape bowl if necessary.
Continuing on speed 2, add remaining flour 1/2 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.
Place dough in greased bowl, turn to grease top. Cover and let rise in warm, draft free place about 1 hr or until doubled in bulk.
Punch down dough and divide in half. Shape into loaf and place in greased 81/2X41/2X21/2-inch loaf pan. Cover and let rise in warm place 1 hr or until doubled in bulk.
Bake @ 400 F for 15 min. Reduce oven to 350F and bake 30 min longer. Remove from pans immediately and let cool on wire racks.
Number of Servings: 32