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”.

One loaf makes 16 slices of 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.

Home made 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

A hearty whole wheat bread, excellent for toast; makes 2 loaves and easily kneaded in the mixer.

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.

After removing bread from the pan, I put the bread back into the oven, heat turned off, to brown on the bottom for about 3-5 minutes.——————————-Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experiences. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com
All rights reserved.

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2020 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.