Whole Grain Bread

This post is a modification of the Whole Grain Wheat Bread recipe that came with my Kitchen Aid mixer.  The recipe calls for 5-6 cups of whole wheat flour.  I didn't have enough, so I used some rye and some white flour to make up the difference.  Also, it calls for 3/4 cup of powdered milk.  I didn't have that either, so I added an egg. Powdered milk generally functions as a browning agent, and an egg will do the same thing.  Unlike other recipes that I've posted, this one makes 2 loaves.

Whole Grain Bread

1/3 c. + 1 Tbsp brown sugar, divided
2 c. warm water
2 pkgs. (4 1/2 tsp) active dry yeast
3 c. whole wheat flour
1 c. rye flour
2 tsp. salt
1 egg, beaten
1/3 c. oil
2 c. white bread flour

Dissolve one tablespoon of the brown sugar in the warm water in a small bowl.  Add yeast, stir gently, then let the mixture stand.

Add whole wheat flour, rye flour, salt, and remaining brown sugar to a mixer bowl.  On low speed, gradually add the yeast water, oil, and egg to the flour.  Mix thoroughly, stopping to scrape the bowl if necessary.  Let sit for 10 minutes.

Add the white flour, one half cup at a time, until the dough clings to the dough hook and cleans the sides of the bowl.  Remove from the bowl; knead briefly on a lightly floured surface.  Place the dough in a greased bowl, cover, and let rise for 1 hour.

Punch dough down and divide in half. Shape each half into a loaf.  Place in a greased loaf pan, cover, and let rise for 1 hour.

Bake at 400 °F for 15 minutes. Reduce the oven temperature to 350°F and bake 20 minutes longer.  Remove from pans immediately and cool on wire racks.