Greetings all, I'm hoping for a little help with 100% whole wheat bread. For years, I've been mixing and kneading in my bread machine and I get the most wonderfully airy, light loaves. I take the blue ribbon at the fair every year I enter them.
Each time I try to duplicate my bread using a stand mixer (I have a KitchenAid 610 and an Ankarsrum Original) I get bricks. Or what I consider dense loaves. I use 3 cups of freshly milled wheat for two 4.5 x 8.5 loaves when I mix my dough in my bread machine. I need nearly 6 cups of flour to get loaves the same size using the stand mixers.
Today, I timed the kneading cycle on my bread machine (a Zojirushi, double paddles). It's a full 20 minutes! And, I normally reset it and run it through again, so my dough is getting kneaded for 40 minutes, with a 30 minute rest between cycles.
Can I be totally under kneading my dough in the stand mixers? I usually let them knead for about 10 minutes. I use the roller and scraper on the Ankarsrum, and the paddle on the KitchenAid.
I would love to get rid of the bread machine, but I can't make a light and airy whole grain bread without it. I know 6 cups of wheat flour is the standard for 2 loaves of bread, but I can't stand it that dense. Any suggestions before I drive myself crazy?