Manual KitchenAid KSM7570 (page 22 of 92) (English, French, Spanish)

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Whole Grain Wheat Bread

1/3 cup plus 1 tbs

(95 mL)

brown sugar

2 cups (475 mL)

warm water

(105°F to 115°F

[40°C to 46°C])

2 packages active

dry yeast

5-6 cups (1.2 to 1.5 L)

whole-wheat flour

3/4 cup (175 mL)

powdered milk

2 tbs (30 mL) salt

1/3 cup (80 mL) oil

Dissolve 1 tbs (15 mL) brown sugar in warm water

in small bowl. Add yeast and let mixture stand.

Place 4 cups (945 mL) flour, powdered milk,

1/3 cup (80 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 1-1/2 minutes longer. Stop and scrape

bowl, if necessary.

Continuing on Speed 2, add remaining flour, 1/2 cup

(120 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 the “Shaping a Loaf“

section. Place in greased 8-1/2 x 4-1/2 x 2-1/2"

(21.25 x 11.25 x 6.25 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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KitchenAid KSM7570 Manual

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