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WHOLE GRAIN WHEAT BREAD
YIELD: 32 SERVINGS (16 SLICES PER LOAF)
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 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, 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 66. Place in greased 8
1 ⁄
2
⫻
4 1 ⁄
2
⫻
2 1 ⁄
2
-inch loaf pans. 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.
PER SERVING: ABOUT 112 CAL, 4 G PRO, 19 G CARB, 3 G FAT, 2 MG CHOL,
146 MG SOD
*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.
67
ENGLISH
YEAST BREADS AND QUICK BREADS
1 ⁄
3
cup plus 1 tablespoon brown
sugar, divided
2 cups warm water (105°F
to 115°F)
2 packages active dry yeast
5 to 6 cups whole wheat flour
3 ⁄
4
cup powdered milk
2 teaspoons salt
1 ⁄
3
cup oil
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