What's the the ideal kneading time for whole wheat bread using a mixer?

Question

Learn how long to knead whole wheat dough in a mixer for the best structure and softness.

Answer 1

The ideal kneading time for whole wheat bread using a stand mixer is typically 6-8 minutes on medium speed. This develops the gluten sufficiently without overworking the dough.

Detailed Explanation:

Kneading whole wheat dough is crucial for developing the gluten, which provides structure and elasticity to the bread. Whole wheat flour contains bran, which can interfere with gluten development, so it generally requires a bit more kneading than white flour.

Here's a step-by-step guide to kneading whole wheat bread dough in a stand mixer:

1. Combine all your ingredients in the mixer bowl according to your recipe.

2. Attach the dough hook to your stand mixer.

3. Start the mixer on low speed (speed 2 on most KitchenAid mixers) for about 2 minutes to bring the dough together.

4. Increase the speed to medium (speed 4 on most KitchenAid mixers) and knead for 6-8 minutes.

5. Check the dough's consistency. It should be smooth, elastic, and slightly tacky. It should pull away from the sides of the bowl but still be a bit sticky to the touch.

6. If the dough is still very sticky after 8 minutes, knead for another minute or two, but be careful not to over-knead.

The windowpane test is a good way to check if the gluten is developed enough. Take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without tearing, the gluten is sufficiently developed.

Pro Tip:

Autolysing the flour and water for 20-30 minutes before adding the yeast and other ingredients can significantly improve gluten development in whole wheat dough, reducing the kneading time needed and resulting in a softer crumb.