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49
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 1 tablespoon 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 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
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 46. Place in
greased 8
1
⁄
2x4
1
⁄
2x2
1
⁄
2-inch baking pan. Cover. Let rise
in warm place, free from draft, about 1 hour, or
until doubled in bulk.
Bake at 400°F for 15 minutes. Reduce oven
temperature to 350°F 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.
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