55
Whole Grain Wheat Bread
1
⁄3 cup (80 ml) plus
1 tablespoon
(15 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 teaspoons (10 ml)
salt
1
⁄3 cup (80 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
(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 on page 52. 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 (204°C) for 15 minutes. Reduce oven
temperature to 350°F (177°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 pro, 19 g carb,
3 g fat, 2 mg chol, 146 mg sod.
