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51
Whole Grain Wheat Bread
1
⁄3 cup (75 mL) plus
1 tablespoon
(15 mL) brown sugar
2 cups (500 mL) warm
water (105°F to
115°F [40°C to 46°C])
2 packages active dry
yeast
5-6 cups (1.25 to 1.5 L)
whole wheat flour
3
⁄4 cup (175 mL)
powdered milk
2 teaspoons (10 mL)
salt
1
⁄3
cup (75 mL) oil
Dissolve 1 tablespoon (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 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
(125 mL) 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 as directed on page 48. Place in
greased 8
1
⁄2x4
1
⁄2x2
1
⁄2-inch (21x12x6-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 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 pro, 19 g carb,
3 g fat, 2 mg chol, 146 mg sod.