KitchenAid Wheat Bread Recipe

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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.



67 cups of whole wheat flour

1/3 cup plus 1 tablespoon of brown sugar (equal amount of honey can be substituted

2 1/4 cups warm water (105F to 115F)

2 packages active dry yeast

3/4 cup powdered milk

2 teaspoons of salt

1/3 cup vegetable oil


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, 1/2 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 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 400F for 15 minutes, then reduce heat to 350F and bake 25 minutes longer. Remove from pans immediately and cool on wire racks.