Manual

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
cup powdered milk
2 teaspoons salt
cup ofl
Dissolve 1 tablespoon brown sugar in warm
water in small bowl. Add yeast and let mixture
stand.
Place 4 cups flour, powdered milk, Z cup brown
sugar, and salt in mixer bowl. Attach bowl and
PowerKnead TM Spiral 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
1Z minutes longer. Stop and scrape bowl, if
necessary.
Continuing on Speed 2, add remaining flour,
½ cup at a time, and mix about 2 minutes, or
until dough starts to clean 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 in the "Shaping
a Loaf" section. Place in greased 8_x 4_x
2_" baking 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 20 to 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 protein, 19 g
carb, 3 g fat, 2 mg chol, 146 mg sodium.
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