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32
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 “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.