KitchenAid Whole Grain Wheat Bread
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 117.2
- Total Fat: 2.8 g
- Cholesterol: 0.4 mg
- Sodium: 142.4 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 3.0 g
- Protein: 3.6 g
View full nutritional breakdown of KitchenAid Whole Grain Wheat Bread calories by ingredient
Introduction
From the KitchenAid Mixer Recipe Book. The best Whole wheat bread I've made yet. Calculated using 6 cups King Arthur whole wheat flour and vegetable oil From the KitchenAid Mixer Recipe Book. The best Whole wheat bread I've made yet. Calculated using 6 cups King Arthur whole wheat flour and vegetable oilNumber of Servings: 32
Ingredients
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1/3 Cup, plus 1 TBL Brown Sugar
2 Cups warm water (105-115 deg F)
2 pkg (4.5 tsp) active dry yeast
5-6 Cups whole wheat flour
3/4 Cup powdered milk
2 tsp kosher sea salt
1/3 cup oil
Directions
Dissolve 1TBL brown sugar in warm water in small bowl. Add yeast and let mixture stand.
Place 4 Cups flour, powdered milk, 1/3 cup brown sugar and salt in mixer and mix on speed 2 for 15 seconds. Continuing on Speed 2, gradually add yeast mixture and oil to flour mixture and mix about 1 1/2 minutes longer. Scrape bowl if necessary.
Continuing on speed 2, add remaining flour 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on speed 2 about 2 minutes longer.
Place dough in greased bowl, turn to grease top. Cover and let rise in warm, draft free place about 1 hr or until doubled in bulk.
Punch down dough and divide in half. Shape into loaf and place in greased 81/2X41/2X21/2-inch loaf pan. Cover and let rise in warm place 1 hr or until doubled in bulk.
Bake @ 400 F for 15 min. Reduce oven to 350F and bake 30 min longer. Remove from pans immediately and let cool on wire racks.
Number of Servings: 32
Recipe submitted by SparkPeople user POSTALJO.
Place 4 Cups flour, powdered milk, 1/3 cup brown sugar and salt in mixer and mix on speed 2 for 15 seconds. Continuing on Speed 2, gradually add yeast mixture and oil to flour mixture and mix about 1 1/2 minutes longer. Scrape bowl if necessary.
Continuing on speed 2, add remaining flour 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on speed 2 about 2 minutes longer.
Place dough in greased bowl, turn to grease top. Cover and let rise in warm, draft free place about 1 hr or until doubled in bulk.
Punch down dough and divide in half. Shape into loaf and place in greased 81/2X41/2X21/2-inch loaf pan. Cover and let rise in warm place 1 hr or until doubled in bulk.
Bake @ 400 F for 15 min. Reduce oven to 350F and bake 30 min longer. Remove from pans immediately and let cool on wire racks.
Number of Servings: 32
Recipe submitted by SparkPeople user POSTALJO.
Member Ratings For This Recipe
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JENNYBOP
