KITCHENAID KSMc50 - Manual (Page 54)

52
whole Grain wheat Bread
1 ⁄
3
cup plus 1
tablespoon brown
sugar
2 cups warm water
(105°F to 115°F)
2 packages active
dry yeast
5-6 cups whole wheat
flour
3 ⁄
4
cup powdered milk
2 teaspoons salt
1 ⁄
3
cup oil
Dissolve tablespoon brown sugar in warm water in
small bowl. Add yeast and let mixture stand.
Place 4 cups flour, powdered milk,
⁄
3
cup brown sugar,
and salt in mixer bowl. Attach bowl and Dough Hook*
to mixer. Turn to Speed 2 and mix about 5 seconds.
Continuing on Speed 2, gradually add yeast mixture and
oil to flour mixture and mix about ⁄
2
minutes longer.
Stop and scrape bowl, if necessary.
Continuing on Speed 2, add remaining flour,
⁄
2
cup 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
hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half
into a loaf as directed on page 49. Place in greased
8 ⁄
2
x4 ⁄
2
x2 ⁄
2
-inch baking pan. Cover. Let rise in warm place,
free from draft, about hour, or until doubled in bulk.
Bake at 400°F for 5 minutes. Reduce oven temperature
to 350°F and bake 30 minutes longer. Remove from pans
immediately and cool on wire racks.
Yield: 32 servings (6 slices per loaf).
Per serving: About 2 cal, 4 g pro, 9 g carb,
3 g fat, 2 mg chol, 46 mg sod.
* Dough Hook sold separately for model K4SS.