There are several bread recipes in the recipe list. I like bread and toast and I like the making of bread. I enjoy the kneading of the dough and the competition with myself to see how close to “store bought” I can make it without all the preservatives. It doesn’t mold, we don’t have it long. To that I thank my husband, he likes fresh home-made bread.
The Rise of Mixer Whole Wheat Bread
Yes, I like the kneading of the bread, however, I wanted to be a little speeder and have less aches and pains from carpel tunnel and arthritis in my hands. I found a Basic White Bread recipe which I adapted to the whole wheat bread, kneading with the mixer. For lack of a better name and to quickly identify the recipe is the “Mixer Whole Wheat Bread”.
I changed the sugar to honey, the butter to olive oil, and make a blend of all-purpose flour and whole wheat flour with a tablespoon of milled flax seed added. It makes two 9 x 5 loaves. It will also made 1 loaf and 10 hot dog buns.
Granted they aren’t “perfect” buns, but the hot dog did fit into some of them. Next time I will perfect the shaping. I used a link from King Author Flour to learn the shaping, which was helpful.
Mixer Whole Wheat Bread
- 2 cups whole wheat flour
- 3 -4 cups all-purpose flour
- 1 tablespoon milled flax seed
- 2 teaspoons sea salt
- 1/2 cup 2% milk
- 1 1/2 cups water
- 3 tablespoons oil
- 3 tablespoons honey
- 4 1/2 teaspoons dry active yeast or 2 packages of dry yeast
- In a medium bowl, sift together 2 cups whole wheat flour, 2 1/2 cups all purpose flour and salt.
- In a bowl combine the milk, water, oil and honey.
- Heat in the microwave 40 seconds, test for temperature and reheat as needed to 105-115 degrees F.
- Heat the bowl of the mixer with hot water to warm it before adding the heated liquid.
- Check the temperature of the liquid before adding yeast.
- Sprinkle the yeast into the milk/water mixture, stir briefly, allow to set 10 minutes to proof, that is to bubble up.
- Add the 4 1/2 cups of flour. Mix with the mixer on low (2 on Kitchenaid mixer) for 1 minute,.
- Begin adding the remaining flour, 1/2 cup at a time, mixing another 2 minutes.
- Mix the dough until it rolls into a ball cleaning the sides of the bowl. It may needed push down off the hook and under the dough.
- Continue "kneading" for another 2 minutes.
- Oil a large bowl, put the ball of dough in bowl, rolling it around to oil it all over.
- Cover with plastic wrap, place in a warm spot to rise for 1 hour or double in size.
- Grease 2- 9 x 5 inch bread pans.
- When dough is doubled, punch down.
- Pour dough onto a lightly floured bread board, let rest 5 minutes.
- Divide dough in half.
- Form each half into a rectangle 9 x 14, roll up in jelly roll fashion.
- Seal the bottom and the ends.
- Place into the pan, with the ends touching the pans.
- Cover with plastic wrap.
- Place in a warm place to rise near double in bulk, about 45 minutes.
- Preheat oven 400 F.
- Gently brush the top of the bread with oil before baking.
- Bake in oven for 25-30 minutes until golden brown and the sides pull away from the pan.
- Remove to a rack, take out of the pan to cool.
- Brush again the top and sides with oil to get a softer crust.
- Wrap in towel until completely cool.
- When cool, wrap in aluminum foil.
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