Whole Grain Wheat Bread

By khojnicki

Ingredients

• 1/3 c plus 1 tbsp brown sugar, divided
• 2 c warm water
• 2 packages active dry yeast
• 5-6 c whole wheat flour
• 3/4 c powdered milk
• 2 tsp salt
• 1/3 c oil

Details

Servings 32

Preparation

Step 1

Dissolve 1 tbsp brown sugar in warm water in small bowl. Add yeast and let mixture stand.

Place 4 c flour, powdered milk, 1/3 c 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 c at a time and mix dough until it clings to hook, about 2 minutes. Knead on speed 2 for 2 minutes longer.

Place dough in greased bowl and cover. Let rise in warm place, free from draft, about 1 hour or until doubled in bulk.

Punch down dough and divide in half. Shape each half into a loaf. Place in loaf pans. Cover and let rise in warm place until doubled in bulk.

Bake at 400 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F and bake 30 minutes longer. Remove from pans immediately and cool on wire racks.