I love homemade wheat bread - the aroma as it bakes; the scrumptious flavor; the homemade bread texture. And making my own bread couldn't be easier with my KitchenAid stand mixer and this KitchenAid Wheat Bread Recipe. This recipe is from the cookbook/instruction manual that came with my KitchenAid Stand Mixer. I've been making my own bread for 38 years with the same KitchenAid mixer. I had never made homemade bread until my son gave me the mixer for Christmas the year we finished an extensive remodel on our kitchen. I couldn't believe how easy baking your own bread was and when the first few bread loaves came out of the oven looking so nice and were so tasty, I was sold!
The only ingredients that you'll need to make this whole wheat bread from scratch are whole wheat flour, honey or brown sugar, yeast, butter, powdered milk, salt and water. I like Bob's Red Mill whole wheat flour so I order it online. I get my honey from a local beekeeper. Here in Maine there is a lot of honey available as the blueberry farmers use the bees for pollinating the Maine blueberry crop. Using the best locally sourced quality ingredients helps make your endeavors successful.
Using only Speed 2 on your KitchenAid mixer when kneading bread is very important. Never use a speed that is higher or lower. Timing is also extremely important for the best results. If kneading for too long, the dough will start to climb up the dough hook. Kneading at Speed 2 for 2 minutes is the same as you kneading by hand for 10-12 minutes. I put my mixer on Speed 2 for 2 minutes to initially mix the ingredients, then I stop my mixer to scrape down the sides of the bowl with a spoon or spatula. From there I proceed to knead on Speed 2 for another 2-4 minutes until the dough is smooth and elastic. The dough will form a ball and start to clean the sides of the bowl. When this happens, kneading is done. I do not recommend a total kneading time in excess of 4-6 minutes.
Allinson's 50/50 Wholemeal Loaf In A Bread Maker Recipe
Making your own home-baked bread is an easy and great way to reduce your grocery bill. You can reduce your bread costs by as much as ½ what you pay for a loaf of commercially produced bread at the grocery store. And another plus is that the quality will be so much better. Because your homemade bread won't have all the preservatives that commercial bread does, it will be a healthier product too.
Try some of the Wilderness Wife's other KitchenAid Bread Recipes - KitchenAid White Bread Recipe KitchenAid Honey Oatmeal Bread Slow Cooker Multigrain Artisan Bread Recipe KitchenAid Anadama Bread Recipe Print
This recipe is from the cookbook/manual that came with my KitchenAid stand mixer back in the 1980's but the recipe is as valid today as it was then.
Soft Wholemeal /whole Wheat Pullman Loaf (pain De Mie)
Dissolve 1 tablespoon of brown sugar in water and add yeast. Let mixture stand for 5 minutes or until foamy and bubbly.
Place 5 cups of flour, powdered milk, remaining brown sugar, and salt in the bowl. Attach the bowl and flat beater. Turn to Speed 2 and mix 1 minute. Continuing on Speed 2, gradually add yeast mixture and oil to flour mixture about 2 to 3 minutes. Mix 1 minute longer.
Exchange beater for dough hook. Turn to Speed 2 and gradually add the remaining flour, ½ cup at a time, until the dough clings to the hook and cleans the sides of the bowl. Knead on Speed 2 for 2 minutes longer.
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Note: Dough may not form a ball on hook, however, as long as there is contact between dough and hook, kneading will be accomplished. Do not add more than the maximum amount of flour specified in recipe or a dry loaf will result.
Place in a greased bowl, turning to grease the top. Cover, let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
Punch down the dough and divide in half, Shape each half into a loaf and place them in heavily greased 8 ½ x 4 ½ x 2 ½-inch loaf pan. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 400F for 15 minutes, then reduce heat to 350F and bake 25 minutes longer. Remove from pans immediately and cool on wire racks.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.
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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.
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.
Daniel Coffey's Half Wholemeal Loaf
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.
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.
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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.
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
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