Honey Whole Wheat Bread
Adapted from the Kitchen Aid Owner’s Manual
1/4 c plus 1 Tbs brown sugar
2 cups warm water
2 packages of active dry yeast
5-6 whole-wheat flour(I did half whole wheat, half white)
1/4 cup powdered milk(which I didn’t have so I just added 1/8 cup of milk and a little extra flour)
2 tsp salt
1/2 c oil
2 Tbs honey
1. Dissolve 1 Tbs brown sugar in warm water in small bowl. Add yeast and let mixture stand.
2. Place 4 cups flour, powdered milk, 1/2 cup brown sugar, and salt in mixer bowl. Attach bowl and knead dough with the dough book for 15 seconds. Add yeast mixture, oil, and honey and mix 2 minutes longer.
3. Add remaining flour, 1/2 cup at a time, and mix about 2 more minutes, or until dough starts to clean sides of bowl.(same goes if your doing this by hand-once the dough starts to form and become less sticky, you’re about there).
4. Knead about 2 minutes longer.
5. 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.(I turn the oven on to 200 degrees, then turn it off and put the bowl in there)
6. Punch dough down and divide in half. Shape each half into a loaf. Place in greased 8×4 or 8 1/2x 4 1/2 baking pan. Cover, let rise for about an hour, or again until doubled in bulk.
7. Bake at 400 degrees for 15 minutes, then reduce oven to 350 degrees for 20-30 more minutes.(keep an eye on it, in the first 15 minutes, mine started looking done on the outside, so I turned the oven down before 15 minutes was up).
8. Remove from pans immediately and cool on wire racks.
