100% White Whole Wheat Sandwich Loaf (remix method)
This bread was mixed in a KitchenAid "Ultra Power" stand mixer, instead of the K5SS equipped with a spiral hook (my preferred mixer). In addition, the absorption was low, making mixing difficult. Even so, after about 12 minutes of re-mixing at fairly high speed, the dough began to soften. Dough temperature dropped from 81° F to 79° F (probably due to convection cooling). The motor housing surface temperature had reached 102° F, which convinced me that it was a good time to cease re-mixing. It took 90 minutes for the loaf to rise to the proper height for baking.
In spite of the difficulties, the final loaf was acceptable. Although a spiral hook does a better job of re-mixing, the "C" hook used by the KSM-90 Ultra-Power was able to accomplish the job.