Whole Grain Wheat Bread

July 4th

David and Paula came for supper again and our usual Game of Thrones evening. Bread #2 was whole grain wheat loaf and it turned out absolutely gorgeous. Amazing texture and so light! There was also blueberry pie tonight-one large and one boat-sized! Best blueberry pie ever! Recipe for pie to follow soon. :-)

Bread #2

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

¾ cup powdered milk

2 teaspoons salt

1/3 cup oil

1. Dissolve 1 tablespoon brown sugar in warm water in small measuring cup. Add yeast and let mixture stand.
2. 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 ½ minutes longer. Stop and scrape bowl, if necessary.
3. Continuing on speed 2 add remaining flour, ½ cup at at time until dough starts to clean sides of bowl. Knead on speed 2 about 2 minutes longer. Never add more than the maximum amount of flour.
4. 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.
5. Punch dough down and divide in half. Shape each half into a loaf. 
6. Place in greased 8 ½ x 4½ x 2½ inch baking pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
7. Bake at 400°F for 15 minutes. Reduce oven temperature to 350°F and bake 20 to 30 minutes longer. Remove from pans and cool on wire racks.

Yield: 2 loaves

Note to self: Take photo of bread before it goes on table, so there's something left to photograph.

As promised, here are the directions for forming a loaf from my KitchenAid manual. Once you've done this you'll understand why some loaves at the bakery have a jelly roll swirl in them!