My Best Wheat Bread Recipe
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!
What are the ingredients for wheat bread?
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.
What speed do you use for bread in KitchenAid mixer?
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.
Is it cheaper to make your own homemade bread rather than commercial store bought bread?
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
PrintKitchenAid Wheat Bread Recipe
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.
Ingredients
6-7 cups of whole wheat flour
⅓ cup plus 1 tablespoon of brown sugar (equal amount of honey can be substituted
2 ¼ cups warm water (105F to 115F)
2 packages active dry yeast
¾ cup powdered milk
2 teaspoons of salt
⅓ cup vegetable oil
Instructions
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. 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.
Colleen says
Is there a substitute for dried milk?
Rosemary says
I would try non-milk-based protein powder. I use it as a substitute for powdered milk in my granola.