Easy whole wheat bread made using Kitchenaid mixer
 
 
Recipe type: Bread
Ingredients
  • 24 ounces hard red wheat berries
  • 24 ounces hard white wheat berries
  • 1 tablespoon salt
  • 2 tablespoons yeast
  • 6 tablespoons sugar
  • 4 cups 110 degree water
  • little oil (I used olive oil) to grease the bowl and pan
Instructions
  1. Measure out 24 ounces of hard red and white wheat and put into a bowl for sorting (this will total 48 ounces which is more then I say in the video but I needed extra. This should cover it)
  2. Put wheat berries on a plate and search for stones discarding any you find. Put only enough wheat that when you shake the plate you end up with a single layer. The stones will be either black or grey.
    Sort through wheat berries for stones

    Sort through wheat berries for stones

  3. Once all stones are removed turn the dial on the WonderMill to bread, turn on the WonderMill and pour wheat berries into hopper. It takes about three minutes to grind.
    Pour wheat into hopper

    Pour wheat into hopper

  4. After flour is ground assembly all the ingredients and move over to the mixer. Add four (4) cups of flour to the mixer and then add the salt, yeast and sugar.
  5. Mix the ingredients until equally incorporated and then add four (4) cups 110 degree water while the mixer is mixing.
    Add water to dry goods

    Add water to dry goods and mix

  6. Next you are going to add flour until the dough pulls away from the sides of the bowl while the mixer continues to mix.
    Add flour until it pulls from the sides of the bowl

    Add flour until it pulls from the sides of the bowl

  7. Once the dough pulls away from sides change to the dough hook on your mixer
    Swap mixer for dough hook

    Swap mixer for dough hook

  8. Continue mixing with the dough hook and adding flour a little at a time until it again pulls away from the sides of the bowl.
    Mix until dough pulls away from the sides

    Mix until dough pulls away from the sides

  9. Once the dough hook pulls the dough from the sides you are ready to let the dough rise. It is better to error on a little less flour (and resulting with doughier dough) then more as you can get a loaf brick with too much flour.
  10. Using the mixing bowl remove the dough from the bowl into a temporary container and add a little oil to the bowl to keep the dough from sticking
    add oil to rising bowl

    add oil to rising bowl

  11. Place the dough in the mixing bowl and cover. Allow the dough to rise until it has doubled in size.
    Allow dough to rise

    Allow dough to rise

  12. My rise time was about 20 minutes but it will vary.
    Risen dough

    Risen dough

  13. Once risen push the dough down and replace dough hook and kneed for under a minute
    Use dough hook to kneed dough

    Use dough hook to kneed dough

  14. Next take a cookie sheet ( I used a stoneware one) and lightly oil
    Oil stone before baking

    Oil stone before baking

  15. Place dough on cookie sheet, cut into two loaves and score the top
    Cut Loaves and score top

    Cut Loaves and score top

  16. Heat oven to 410 degrees. allowing dough to rise on the stove while the oven heats
  17. Place cookie sheet in the oven for approximately 30 minutes
  18. Remove the cookie sheet when the top is a nice golden brown and enjoy
    Finished loaves hot from the oven

    Finished loaves hot from the oven

Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/easy-whole-wheat-bread-made-using-kitchenaid-mixer/