Whole Grain Wheat Bread
1⁄3 cup (75 mL) plus
1 tbs (15 mL) brown sugar
2cups (500 mL) warm water (105°F to 115°F [40°C to 46°C])
2packages active dry yeast
3⁄4 cup (175 mL) powdered milk
2tsp (10 mL) salt 1⁄3 cup (75 mL) oil
Dissolve 1 tbs (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 PowerKnead™ Spiral 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 starts to clean 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 in “Shaping a Loaf.” Place in greased 81⁄2 x 41⁄2 x 21⁄2" (21 x 12 x
6 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 20 to 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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