Whole Wheat Bread - Magic Mixer
Yes you can have fresh delicious homemade whole wheat bread that everyone will rave about in 2-3 hours. Recipe can be cut in half to fit smaller mixers. Makes loaves, rolls, cinnamon rolls, pizza dough, hamburger buns.
Yes you can have fresh delicious homemade whole wheat bread that everyone will rave about in 2-3 hours. Recipe can be cut in half to fit smaller mixers. Makes loaves, rolls, cinnamon rolls, pizza dough, hamburger buns.
- Carbohydrate 43.5304585638889 g
- Cholesterol 0 mg
- Fat 2.57663888888889 g
- Fiber 7.24443715335641 g
- Protein 8.22393367465278 g
- Saturated Fat 0.308432638888889 g
- Serving Size 1 1 Serving (89g)
- Sodium 222.362356402778 mg
- Sugar 36.2860214105325 g
- Trans Fat 0.384866527777778 g
- Calories 216 calories
Step-by-step
- Preheat oven to 150 degrees.
- Grind wheat berries. Or use King Authur Flours white whole wheat flour.
- Measure all ingredients except flour and yeast into Mixer bowl in the order that they are listed.
- Add 8 cups of flour then add yeast. (Yes you add the dry instant yeast at this point). Mix well until blended.
- Add 4 more cups of flour till it becomes a soft dough and cleans the sides of the bowl and mounds together. Knead 8 minutes on low speed.
- Turn oven off. Divide dough into 4. Shape into loaves and place 1 3/4 lb of dough in each 4 1/2 x 8 1/2 in pan. Pans should be 2/3 rd's full. Let dough rise in pans in oven till doubled for about 30 minutes. Turn heat in oven to 350 degrees and bake 35 - 45 minutes.
- When loaves are done. Turn out of pans, cool on racks. Brush with butter first.
Bakers frequently err by treating whole wheat flour identically to refined white flour, ignoring the coarse bran flakes that sever gluten strands before they can trap carbon dioxide. Without intervention, these sharp edges create a dense, crumbly loaf that lacks structural integrity. Whole wheat kernels require mechanical assistance to build the elastic matrix necessary for an upright rise.
Adding supplemental vital wheat gluten supplies the missing protein network required for structural support. Combining warm water at 125 degrees Fahrenheit with raw honey hydrates the rapid-rise yeast efficiently without thermal damage. Measuring liquids and fats directly into the mixing bowl before the dry elements prevents clumping and ensures uniform fat distribution throughout the canola oil base.
Kneading the dough for precisely eight minutes on low speed aligns the protein strands. This mechanical action develops extensibility, allowing the mass to expand without tearing when the yeast produces gas. Incorporating dough enhancer conditions the crumb structure, extending moisture retention after baking.
Dividing the massive batch into four equal portions ensures even heat penetration during the final thirty-minute rise in a warm, unheated oven. Baking at 350 degrees Fahrenheit transforms the starches while setting the exterior crust. Brushing the exterior with butter immediately upon removal softens the crust as heat dissipates.
