Kitchenaid Whole Wheat Bread Recipes

Steps:

• Dissolve 1 T honey in the warm water in a small bowl. Add yeast and let mixture stand 10 minutes.
• Place 6 cups flour, salt, and wheat gluten in mixer bowl. Mix on speed 2 for 15 seconds. Continue on speed 2 and gradually add yeast mixture, butter, honey and milk.
• Mix 1 1/2 minutes longer, scraping bowl if necessary.
• Continue on speed 2, add remaining flour 1/2 cup at a time, and mix about 2 minutes more, or until dough cleans side of bowl.
• Knead on speed 2 about 2 minutes longer after dough cleans side of bowl.
• Transfer to an oiled bowl, and let rise in a warm, draft free environment for 1 hour or until doubled in size.
• Punch down dough and divide in half. Shape dough and divide into two oiled bread pans.
• Cover, and let rise in a warm, draft free environment for 1 hour or until doubled in size.
• Bake at 400 degrees for 15 minutes, then reduce oven to 350 degrees and bake 20-30 minutes longer.
• Remove from oven and let cool completely on wire wracks.

Steps:

• Combine 4 cups flour, yeat, salt,dough enhancer.
• Combine water, oil, honey. Add to dry. Mix until well distributed. Rest for 15-20min til double.
• Add the rest of flour. Mix using mixer until it cleans the sides of bowl. Add flour if needed.
• Knead until soft and smooth. About 10-15min.
• On floured surface, shape in 3 (7 1/2" loaf) place in greased loaf. Cover, rise until double.
• Bake at 350 30-35 minutes. I made them in rolls, baked for around 15min.

Steps:

• Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
• Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
• Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
• Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
• Bake at 400 degrees F for 30 minutes. Remove from pans immediately and cool on wire racks.
• When using for bierocks, after dough rises first time, cut dough in 12 pieces. roll each piece into a circle. Fill with hamburger cabbage filling ( I use recipe #50809).
• Spoon the filling in the middle of the circle then pinch the edges together and fold the ends in and place on greased baking sheet. Brush with egg wash and sprinkle with coarse ground pepper and salt. Bake at 350 degrees for 25 to 30 minutes. Cool on rack.

Steps:

• Add water, milk, honey, and oil to pot and warm to 120 degrees.
• Remove from heat, add yeast to mixture, stir until dissolved, and let foam, up to 10 minutes.
• In mixer, put in all flour and salt, leaving out just enough flour to very lightly flour your board.
• Once yeast mixture has foamed, add to flour and mix using bread hook for one minute on power setting 1.
• Move mixer to setting 2 and mix/knead another 9 minutes.
• Remove dough from mixer, roll lightly on board to shape into a somewhat smooth ball.
• Place dough in greased bowl, roll to coat, cover with plastic wrap and a towel, then set in warm place to rise until doubled (about 30 minutes).
• Once doubled, punch down and transfer dough back to mixer. Knead with bread hook another 3 - 5 minutes.
• Tightly roll loaf (look for directions on this site) and put in oiled bread pan.
• Lightly cover with plastic wrap and napkin and let rise in warm place 30 to 45 minutes or as needed.
• Put in preheated 375 degree oven (water bath optional) and bake 40 - 45 minutes.
• Cool on rack immediatly.

Steps:

• Place 5 cups flour, oats, salt, and yeast in Bowl.
• Attach bowl and dough hook.
• Turn to speed 2 and mix for 30 seconds.
• In saucepan, combine water, honey, and butter.
• Heat to 120°F to 130°F.
• On Speed 2, slowly add warm liquids to flour mixture, mixing for about 1 minute.
• Add eggs; mix an additional 1 minute.
• Still on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes.
• Knead on Speed 2 for 7-10 minutes or until dough is smooth and elastic.
• Place in greased bowl, turning to grease top.
• Cover; let rise in warm place, until doubled, about 1 hour.
• Punch dough down.
• Divide dough in half.
• Shape each half into a loaf.
• Place each loaf into a greased 8 1/2x 4 1/2 x 2 1/2-inch bread pan.
• Cover; let rise in warm place till doubled, about an hour.
• Combine 1 TBSP water and egg white. Brush tops of loaves with mixture.
• Sprinkle with oatmeal.
• Bake at 375°F for 40 minutes.
• Remove from pans and cool on wire racks.

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.