KitchenAid Mixer Whole Grain Wheat Bread

My friends love whole grain wheat bread, and one version I've been making lately is this old recipe from the KitchenAid mixer manual. It's made with 100% whole wheat flour and has a great flavor and texture. Plus it's not dense, which can sometimes be an issue with breads made with whole wheat.

Why This Recipe Works So Well

Sometimes breads made with 100% whole wheat flour come out a little dense rather than fluffy. The bran kernels in the wheat cut through the gluten strands and the dough can't trap gas as well. But I didn't have any issues with this recipe thanks to two things -- 1) letting the dough sit before kneading, which softens the bran kernels and 2) A lot of milk powder! The protein in the milk powder strengthens the gluten strands. So I think the milk powder is key. Plus the dairy helps keep the bread tender and adds flavor. For this bread, I do not recommend substituting milk because you need it in its more concentrated form.

Don't Use Too Much Flour

I think you will really love this bread. The recipe makes two regular size loaves, but if you like giving it away to friends you can divide it among 4 cube shaped loaves, which is what I did with the last batch. Just be careful not to use too much flour because the dough can be a little tricky. As you add the flour, it will firm up and seem ready, but when you start kneading it again with the hook it will become sticky again. Don't be tempted to add more flour. When you scrape the dough out onto the mat, it should be a little sticky and soft, but feel bouncy and have an elastic snap to it.

If you try the bread or if you already have this recipe and love it, let me know! I think I like this one as much or maybe more than my usual whole wheat bread recipe.

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Recipe

KitchenAid Mixer Whole Grain Wheat Bread

Anna

Made with 100% whole wheat flour

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Breakfast

Cuisine American

Servings 12

Ingredients

 

• 2 cups warm water 110°F / 43°C
• 4 ½ teaspoons active dry yeast 2 packets
• ⅓ cup plus 1 tablespoon brown sugar divided use (about 75 grams total)
• 5-6 cups whole wheat flour, start with 5 (625 grams) plus up to 125 grams more
• ¾ cup nonfat dry milk powder 75 grams
• 2 teaspoons salt
• ⅓ cup vegetable oil such as sunflower
• 1 tablespoon honey optional but recommended

Instructions

 

• In a mixing bowl, combine warm water and 1 tablespoon of the brown sugar. Sprinkle yeast over the top and let stand for 5-10 minutes, or until foamy.
• Add 4 cups of the whole wheat flour, remaining brown sugar, milk powder, salt, oil, and honey or vinegar (if using). Mix on low speed with the dough hook just until combined, about 15 seconds.
• Let the mixture rest for 20-30 minutes. This step helps soften the bran and improves texture.
• Resume mixing on speed 2 and gradually add remaining flour ½ cup at a time until the dough forms a soft mass.
• Continue kneading on speed 2 until dough clings to the hook and snaps off the side of the bowl when you scrape it. This should take about 5 or 6 minutes. Don't be tempted to add more flour or the dough will be too dry and the bread too dense. This dough should be a little bit soft and sticky, but should snap.
• Place dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place for about 1 hour, or until doubled.
• Grease two 8½ x 4½ inch loaf pans. Punch down dough and divide in half.
• Roll each half into a rectangle, then roll up tightly, pinching seams to seal. Place in pans.
• Cover loosely with greased plastic wrap and let rise for 45-60 minutes, or until the dough crowns about 1 inch above the pan.
• Preheat oven to 375°F.
• Bake for 35 minutes, or until golden brown and internal temperature reaches about 200-205°F.
• Let cool in pans for 10 minutes, then remove and cool completely before slicing. The cooling step is important. If you make it late in the day, you may want to let cool and then chill before slicing. You can store at room temperature if using right away, or cut it into slices, wrap slices in pairs and freeze.

Keyword Sandwich Bread

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