I was asked multiple times for the recipe I used to make the bread shown in my previous post. So, here it is! I hope you enjoy it as much as I do! Happy Baking!
Whole Grain Wheat Bread
from pg. 68 of Instructions and Recipes for your KitchenAid Stand Mixer, 2006.
Ingredients:
1/3 cup, plus 1 Tbsp. brown sugar, divided
2 cups warm water (105-115*F)
2 pkgs. active dry yeast
5 to 6 cups whole wheat flour
3/4 cup powdered milk
2 teaspoons salt
1/3 cup oil
Directions:
Dissolve 1 Tbsp. 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. 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 until dough clings to hook* and cleans sides of bowl, about 2 min.
Knead on speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place (80-85*F), free from draft, about 1 hour, or until doubled in bulk.
Punch dough down and divide in half. On a lightly floured surface roll each half into a rectangle, approximately 9x14 inches. a rolling pin will smooth the dough and remove gas bubbles.
starting at short end, roll the dough tightly. Pinch to seal seam.
Pinch the ends and turn them under. Place the dough, seam side down, in greased 8.5x4.5x2.5-inch loaf pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Bake at 400* for 15 minutes. Reduce oven temperature to 350* and bake 30 minutes longer. Remove from pans immediately and cool on wire racks.
*Note: Dough may not form a ball on the hook. However, as long as hook comes in contact with the dough, kneading will be accomplished. Do not add more than the maximum amount of flour specified, or a dry loaf will result. When the dough clings to the hook, and cleans the sides of the bowl, enough flour has been added. May not need to use all flour in range specified.
