Making bread with Electrolux DLX 2000
My Kitchen Aid mixer broke several years ago when I was making a small batch of wheat dough, the gears stripped. I am thinking of getting an Electrolux DLX 2000 mixer, but I am a bit gun shy at this point. I have read a lot of posts here and don't have any issues about the quality of the DLX. My question is, does the DLX really make a difference in kneading whole grain breads? I can make a decent white bread, but I don't really enjoy kneading dough. My whole grain breads always turn out really dense with no gluteny texture. I would prefer to make whole grain breads, but I want a texture comparable to my lighter, spongier white bread. I have plenty of whole grains, white wheat, red wheat, rye, barley, buckwheat and a good grain mill to make a good quality flour. I just don't want to spend all that money if it will not fix the bread texture problem. Can I use all fresh white wheat or red wheat flour and still get a light loaf, or do I always need to add store-bought white flour?