KitchenAid KG25H0XOB Use & Care Guide - Page 32

Whole Grain Wheat Bread

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ENGLISH 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 tsp (10 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 11/2 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 81/2 x 41/2 x 21/2" (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. 32 32

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ENGLISH
32
32
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32
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 tsp (10 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 ²Shaping
a Loaf² 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.