KitchenAid KSM100PSWW Use & Care Guide - Page 69

ENGLISH WHOLE GRAIN WHEAT BREAD YIELD: 32 SERVINGS (16 SLICES PER LOAF) 1⁄3 cup plus 1 tablespoon brown sugar, divided 2 cups warm water (105°F to 115°F) 2 packages active dry yeast 5 to 6 cups whole wheat flour 3⁄4 cup powdered milk 2 teaspoons salt 1⁄3 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, 1⁄3 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 11⁄2 minutes longer. Stop and scrape bowl, if necessary. Continuing on Speed 2, add remaining flour, 1⁄2 cup at a time, and mix until dough clings to hook* and cleans sides of bowl, about 2 minutes. Knead on Speed 2 about 2 minutes longer. 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 66. Place in greased 81⁄2ϫ41⁄2ϫ21⁄2-inch loaf pans. 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. PER SERVING: ABOUT 112 CAL, 4 G PRO, 19 G CARB, 3 G FAT, 2 MG CHOL, 146 MG SOD *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. YEAST BREADS AND QUICK BREADS 67