KitchenAid Mixer Whole Grain Wheat Bread
Made with 100% whole wheat flour
Servings 12
Cost 5
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.