1/3 c plus 1 T brown sugar
2 c water (105-115 degrees)
2 pkgs active dry yeast
5-6 c whole wheat flour
¾ c powdered milk
2 t salt
1/3 c vegetable oil
Dissolve 1 T brown sugar in water and add yeast. Let mixture stand.
Combine 4 c flour, powdered milk, remaining brown sugar, and salt using dough hook on speed 2 for 1 minute. Gradually add yeast mixture and oil, about 2-3 minutes. Add remaining flour, ½ c at a time, until dough clinks to hook and cleans sides of bowl, about 5 minutes. Knead on speed 2 for 3-5 minutes longer.
NOTE: Dough may not form a ball on hook; as long as there is contact between dough and hook, kneading will occur. Do not add more than the maximum amount of flour or dry loaf will result.
Place in greased bowl, turning to grease top. Cover, let rise in warm draft-free place until doubled in bulk, about 1 hour.
Punch dough down and divide in half. Shape each half into a loaf and place in greased 8x4x2 loaf pan. Cover, let rise in warm draft-free place until doubled in bulk, about 1 hour. Bake at 400 for 15 minutes; reduce heat to 350 and bake 30 more minutes. Remove from pans immediately and cool on wire racks.
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