KitchenAid Wheat Bread Recipe
The KitchenAid Wheat Bread recipe combines whole wheat flour, active dry yeast, water, honey, and salt to create a soft, hearty loaf. The dough is mixed and kneaded using a stand mixer, then left to rise. After shaping, it’s baked until golden for a delicious, nutritious bread.
Equipment
- KitchenAid stand mixer (with the dough hook attachment)
- Large mixing bowl
- Measuring cups and spoons
- Loaf pan (9×5 inches)
- Cooling rack
- Sharp knife (for scoring)
Ingredients
- 5 1/2 cups whole wheat flour
- 2 packets 4 1/2 tsp active dry yeast
- 2 tablespoons honey or maple syrup
- 2 1/2 cups warm water 110°F or 43°C
- 2 tablespoons olive oil or melted butter
- 3 teaspoons salt
- 2 tablespoons vital wheat gluten optional
- 2 tablespoons sugar
Instructions
Activate Yeast:
- In the bowl of your KitchenAid mixer, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it’s bubbly.
Mix Ingredients:
- Add honey, olive oil, salt, and vital wheat gluten (if using). Slowly mix in the whole wheat flour on low speed using the dough hook attachment until the dough starts to come together.
Knead Dough:
- Increase the mixer speed to medium and knead the dough for about 8-10 minutes, until smooth and elastic. If needed, add a little more flour to prevent sticking.
First Rise:
- Transfer the dough to a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Shape & Second Rise:
- Punch down the dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan. Cover and let it rise for another 30-45 minutes.
Bake:
- Preheat oven to 350°F (175°C). Bake the bread for 30-35 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom.
Cool:
- Let the bread cool on a wire rack before slicing.
Notes
❖For a Lighter Texture: If you prefer a softer, lighter loaf, you can substitute some of the whole wheat flour with all-purpose flour. A 50/50 ratio works well.
❖Sweetness Level: Adjust the amount of honey or sugar depending on how sweet you like your bread. I recommend starting with the lower amount and adjusting to taste.
❖Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it for up to 3 months. Simply toast the slices as needed!