So many people have asked me how to make whole wheat bread using a KitchenAid stand mixer and I’m finally sharing how! I’m going to show you one way to grind your own flour to make this bread, but you certainlydon’t have to do that. Feel free to use any whole wheat flour you have on hand to make this recipe if you don’t want to grind your own.
I’ve been grinding my own flour and baking my own bread for about 12 years. Grinding your own flour is amazing because it produces a much healthier flour and for pennies on the dollar. I’ve used a few different machines to grind my flour and bake my bread over the years, but the question I’m always asked, is “How can I make your bread with my KitchenAid stand mixer?” I’m really excited to finally answer that question for you now.
The first thing you need to do to make this bread is grind your own flour. I used hard red wheat berries and ground 8 cups of berries. The MockMill held 4 cups of berries so I filled it up twice. A general rule of thumb is that one cup of wheat berries will yield around 1 1/4-1 1/3 cups of flour. I always want extra flour just to be safe because I’m never quite sure exactly how much flour I will need to bake my bread.
Easy Whole Wheat Bread
Make sure to grind a cup of berries or cheap rice with your MockMill the first time you use it, and then throw that flour away.
Next, gather your ingredients, remove the MockMill from your mixer, and put the dough hook on. Add the wet ingredients to the mixer bowl first, then the dry ingredients. I also add my yeast last just in casemy water is a little too hot. I don’t want to kill the yeast. If you’d like your bread to rise better, make sure to add a dough enhancer. I’ve baked bread with and without dough enhancer, and it really does help the bread rise better and give it a more store-like and less dense texture.If you don’t like flat, dense bread, make sure to add the dough enhancer.
This next step is crucial. Turn your mixer on a low speed – around 4 – and let the ingredients start to form a dough. You’ll need to quickly add in more flour until a dough ball is formed and the sides of the mixer bowl look clean. Sometimes, I only have to add in 1/4 cup more flour. Sometimes I add in 2 or more cups. It just depends on so many factors. The best advice I can give you is that you’ve added enough flour when the sides of the bowl are cleanish. You’ll want to do add in the extra flour as quickly as you can, trying to get a dough in the first minute or so. This is why I grind extra flour at the beginning. It really irritates me when I run out of flour, and it’s especially problematic if you’re grinding flour using the mixer you’re also using to mix the dough.
Easy 100% Whole Wheat Bread Recipe
Once the side of your bowl is looking pretty clean, turn the mixer up to to higher speed (7-8) and let it knead the dough for about 4 minutes. You can see in the above picture that the bowl isn’t super clean, but it’s not super sticky either. There’s a fine line when it comes to adding flour. You don’t want your bread to have too much flour in it or it will be too dense. If the sides of your bowl are really really clean, you may want to add in a tablespoon or two of water to soften your dough up a little bit.
While your dough is kneading, oil a bread board and make sure your loaf pans have been greased and your oven is turned on to preheat. Turn the dough out on the bread board ,punch the dough down a few times to remove any air bubbles, separate it into two equal loaves, and put them in the bread pans to rise until doubled, about 30 minutes.
As I said earlier, I’ve been grinding my own flour for about 12 years now. It does have a learning curve, I don’t even know it all yet. If you’re thinking about buying a grain mill, here are some benefits and drawbacks of the MockMill.
Multigrain Bread Recipe
I hope you enjoyed this recipe and bread baking tutorial! I have lots of different bread recipes on my blog that you might want to check out too. My family really does love my bread. I’m also happy to answer any questions you may have on grinding your own flour!! Please ask away. More homemade bread recipes:
Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.
Prepare all your ingredients at your workstation. Warm the Bread Bowl by filling it with hot water - then, pour out the water and pat dry. Add all the ingredients into the Bread Bowl. Use a pastry spatula or wooden spoon and stir ingredients together until all are moistened. Affix the dough hook to your Stand Mixer and turn the mixer to speed 2; knead the dough for about 60 seconds, or until it starts to pull away from the sides of the bowl. Remove the dough from the hook and then remove the bowl from the stand mixer. Generously flour the bowl and the top of the dough with all purpose flour, and use your hands (or pastry spatula) to gather the dough and turn it in the flour so it is fully coated. Sprinkle a bit more flour on the top, then cover the bowl with the lid. Allow the dough to rise in a warm area for 3 ½ - 4 hours, or until it has reached close to the top proofing line.
Homemade Honey Oat Sandwich Bread
Uncover the bowl and, with floured hands, gently pull the dough from the sides of the bowl into a ball, and then place the ball onto a floured surface. With dough in a rough round in front of you, pinch the top of the dough, stretch it away from you, then fold it into the center of the dough like you are folding an envelope. Give the dough a slight twist and do the same thing to the portion now at the top. Continue turning, stretching and folding the dough into the center for three to four full circles. (You will notice it gets harder to stretch the dough as you work.) After the final stretch and fold, flip the dough over, fold side down. Sprinkle a tablespoon of pumpkin seeds, and 1 tablespoon of sesame seeds onto the counter into a circle about the size of your loaf, then place the loaf onto the seeds. Gently place both hands on each side of the round and gently curl your right palm around the right edge while using your left hand to rotate the round on the surface. (As you rotate the loaf, the seeds will press into the dough.) This action will smooth the dough into a round mound.
Let the dough sit in place while you quickly wash out the bread bowl and dry it thoroughly. Generously flour the clean inside of the Bread Bowl and return the dough, seam side down, to the Bread Bowl. Cover the bowl with the lid and allow it to rise for 30 more minutes. (Dough should feel marshmallowy when gently pressed with a finger.)
While dough is on second rise, preheat the oven to 230°C. (NOTE: Set your rack as close to the center of the oven as possible while still leaving enough height for the lidded Bread Bowl to fit.) When ready to bake, remove the lid from the Bread Bowl and line the inside of the lid with a round of parchment paper. Carefully invert the dough from the Bread Bowl onto the parchment covered surface (so the fold side is now facing up), being careful not to deflate it or disturb the shape. Dust out the excess flour from the Bread Bowl, then cover the dough with the Bread Bowl and place in the oven. Bake for 30 minutes. Then, remove the Bread Bowl to expose the bread and finish baking for 10-12 more minutes, or until the crust is crispy golden brown and hollow when you knock on it. Remove to a cooling rack and let cool before slicing.
Whole Wheat Bread Recipe: Homemade And Delicious
It’s always best to weigh the flour when making bread. If you don’t have a kitchen scale, do not pack the flour when measuring. Simply ‘fluff’ the flour before filling your measuring cup,
I hope you enjoyed this recipe and bread baking tutorial! I have lots of different bread recipes on my blog that you might want to check out too. My family really does love my bread. I’m also happy to answer any questions you may have on grinding your own flour!! Please ask away. More homemade bread recipes:
Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.
Prepare all your ingredients at your workstation. Warm the Bread Bowl by filling it with hot water - then, pour out the water and pat dry. Add all the ingredients into the Bread Bowl. Use a pastry spatula or wooden spoon and stir ingredients together until all are moistened. Affix the dough hook to your Stand Mixer and turn the mixer to speed 2; knead the dough for about 60 seconds, or until it starts to pull away from the sides of the bowl. Remove the dough from the hook and then remove the bowl from the stand mixer. Generously flour the bowl and the top of the dough with all purpose flour, and use your hands (or pastry spatula) to gather the dough and turn it in the flour so it is fully coated. Sprinkle a bit more flour on the top, then cover the bowl with the lid. Allow the dough to rise in a warm area for 3 ½ - 4 hours, or until it has reached close to the top proofing line.
Homemade Honey Oat Sandwich Bread
Uncover the bowl and, with floured hands, gently pull the dough from the sides of the bowl into a ball, and then place the ball onto a floured surface. With dough in a rough round in front of you, pinch the top of the dough, stretch it away from you, then fold it into the center of the dough like you are folding an envelope. Give the dough a slight twist and do the same thing to the portion now at the top. Continue turning, stretching and folding the dough into the center for three to four full circles. (You will notice it gets harder to stretch the dough as you work.) After the final stretch and fold, flip the dough over, fold side down. Sprinkle a tablespoon of pumpkin seeds, and 1 tablespoon of sesame seeds onto the counter into a circle about the size of your loaf, then place the loaf onto the seeds. Gently place both hands on each side of the round and gently curl your right palm around the right edge while using your left hand to rotate the round on the surface. (As you rotate the loaf, the seeds will press into the dough.) This action will smooth the dough into a round mound.
Let the dough sit in place while you quickly wash out the bread bowl and dry it thoroughly. Generously flour the clean inside of the Bread Bowl and return the dough, seam side down, to the Bread Bowl. Cover the bowl with the lid and allow it to rise for 30 more minutes. (Dough should feel marshmallowy when gently pressed with a finger.)
While dough is on second rise, preheat the oven to 230°C. (NOTE: Set your rack as close to the center of the oven as possible while still leaving enough height for the lidded Bread Bowl to fit.) When ready to bake, remove the lid from the Bread Bowl and line the inside of the lid with a round of parchment paper. Carefully invert the dough from the Bread Bowl onto the parchment covered surface (so the fold side is now facing up), being careful not to deflate it or disturb the shape. Dust out the excess flour from the Bread Bowl, then cover the dough with the Bread Bowl and place in the oven. Bake for 30 minutes. Then, remove the Bread Bowl to expose the bread and finish baking for 10-12 more minutes, or until the crust is crispy golden brown and hollow when you knock on it. Remove to a cooling rack and let cool before slicing.
Whole Wheat Bread Recipe: Homemade And Delicious
It’s always best to weigh the flour when making bread. If you don’t have a kitchen scale, do not pack the flour when measuring. Simply ‘fluff’ the flour before filling your measuring cup,
0 Komentar