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Whole
Grain
Wheat
Bread
% 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
_/4 cup powdered
milk
2
teaspoons
salt
V_ cup oil
Dissolve 1 tablespoon
brown sugar in warm water
in small bowl. Add yeast and let mixture stand.
Place 4 cups Flour, powdered
milk, _ 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 lY_ minutes
longer. Stop and scrape
bowl, if necessary.
Continuing
on Speed 2, add remaining
Flour, Y_cup
at a time, and mix about 2 minutes,
or until dough
clings to hook and cleans sides of bowl. Knead on
Speed 2 about 2 minutes longer.
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.
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 55. Place in
greased 81/_x4Y_x21/_qnch b aking
pan. 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.
Yield: 32 servings (16 slices per loaf).
Per serving: About
112 cal, 4 g pro, 19 g carb,
3 g fat, 2 mg chol, 146 mg sod.
58
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