Whole Grain Wheat Bread

13 cup plus

1tablespoon brown sugar

2cups warm water (105°F to 115°F)

2packages active dry yeast

5-6 cups whole-wheat flour

34 cup powdered milk

2teaspoons salt 13 cup oil

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

Place 4 cups flour, powdered milk, 13 cup 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 112 minutes longer. Stop and scrape bowl, if necessary.

Continuing on Speed 2, add remaining flour,

12 cup 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, see “Shaping a Loaf” section. Place in greased 812 x 412 x 212" baking pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Bake at 400°F for 15 minutes. Reduce oven temperature to 350°F 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 protein, 19 g carb, 3 g fat, 2 mg chol, 146 mg sodium.

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KitchenAid 9706634D manual Whole Grain Wheat Bread

9706634D specifications

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