Whole Grain Wheat Bread

1⁄3 cup (75 mL) plus

1 tablespoon

(15 mL) brown sugar

2cups (500 mL) warm water (105°F to 115°F [40°C to 46°C])

2packages active dry yeast

5-6 cups (1.25 to 1.5 L) whole wheat flour

3⁄4 cup (175 mL) powdered milk

2teaspoons (10 mL) salt

1⁄3 cup (75 mL) oil

Dissolve 1 tablespoon (15 mL) brown sugar in warm water in small bowl. Add yeast and let mixture stand.

Place 4 cups (1 L) flour, powdered milk, 1⁄3 cup

(75 mL) 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 11⁄2 minutes longer. Stop and scrape bowl, if necessary.

Continuing on Speed 2, add remaining flour, 1⁄2 cup (125 mL) at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

Note: Dough may not form a ball on hook. However, as long as hook comes in contact with dough, kneading will be accomplished. Do not add more than the maximum amount of flour specified or a dry loaf will result.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down and divide in half. Shape each half into a loaf as directed on page 48. Place in greased 81⁄2x41⁄2x21⁄2-inch (21x12x6-cm) baking pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Bake at 400°F (200°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and bake 30 minutes longer. Remove from pans immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf).

Per serving: About 112 cal, 4 g pro, 19 g carb, 3 g fat, 2 mg chol, 146 mg sod.

4KSMC50S specifications

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KitchenAid 4KSMC50S manual Whole Grain Wheat Bread, ⁄3 cup 75 mL plus Tablespoon ML brown sugar

Models: 4KSMC50S