Whole Wheat Loaf Bread

Here was my first attempt EVER to make bread. This is a whole wheat loaf bread (sandwich bread). I got out my super awesome new KITCHAID stand mixer and attached my bread hook and flour guard. P.S. I picked this mixer out because of the flour guard, cause every time I bake the mixer, counters, me, and the dogs all end up white since I send flour flying EVERYWHERE. I also got out all my bowls for ingredients cause I like the way it looks to have the ingredients measured in different bowls. Highly unnecessary, but it makes you feel like a real cook.

What you need:

1/3 cup brown sugar

1 tbs. brown sugar

2 cups warm water (105® to 115®)

2 packages active dry yeast

5 to 6 cups whole wheat flour

2 tsp. salt

1/3 cup oil

Spray oil aka PAM

2 loaf pans

1 large bowl to let bread rise

Water/Yeast Mixture... YUMMM

1.) Dissolve 1 tbs. brown sugar in warm water in small bowl… by small that means can hold at least 3 cups NOT a cereal bowl (tried that a mess ensued). Add yeast and let the mixture stand (until ready for use). Stir once or twice. 

2.) Place 4 cups flour, powdered milk, remaining brown sugar, and salt in mixer. Mix on low 15 senconds-ish or until well mixed.

3.) Gradually add yeast mixture and oil to the flour mixture and mix 1 1/2 minutes. Scrap bowl if you need to do so.

Best Attempt at a Smooth Ball Shape

4.) On low, add remaining flour 1/2 cup at a time. (I only used 1 more cup instead of 2.) DO NOT ADD MORE FLOUR THAN 2 CUPS!!! Mix. The bread should hang on to the hook and the sides of the bowl will be clean, 2 min. Knead on low for 2 more minutes.

Bread Cover in Oven

5.) Spray large bowl with PAM.

6.) Form bread into a smooth ball. Place in bowl, and turn so that the top is grease too. Cover with a damp HOT towel. Let rise in warm place with no draft until bread doubles in size, about an hour. (I had finished baking dinner about 30 minutes before so I put my bread in the semi-warm oven. By no means was it hot or even fairly warm, but a bit warmer than the room.)

Bread after rising and after punching

Bread after rising in loaf pans

7.) Punch down dough and divide in half. Place each half in a loaf pan 8 1/2 x 4 1/2 inch. Cover with warm towel. Let rise in same place until bread has doubled in size, about another hour.

8.) Bake 400® for 15 minutes. Reduce heat to 350 and bake 25 minutes more. Remove from pans immediately and cool on wire rack.

Finished Bread

Recipe adapted from KitchenAid Best-Loved Recipes: Appetizers, Entrees, Desserts, and more.