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

Question

Find out how long to knead whole wheat dough in a mixer for optimal elasticity.

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 Ingredients: In the mixer bowl, combine all your ingredients according to your recipe. This usually includes whole wheat flour, water, yeast, salt, and perhaps some sweetener or oil.
2. Initial Mix: Use the mixer on low speed with the dough hook attachment to bring the ingredients together until a shaggy dough forms. This usually takes 1-2 minutes.
3. Kneading: Increase the speed to medium (usually speed 2 or 3 on most mixers) and knead the dough for 6-8 minutes. The dough should start to pull away from the sides of the bowl and become smoother and more elastic.
4. Check the Dough: After 6 minutes, stop the mixer and check the dough's consistency. It should be slightly tacky but not overly sticky. If it's still very sticky, knead for another minute or two.
5. Windowpane Test: Perform the windowpane test to ensure sufficient gluten development. 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 well-developed. If it tears easily, continue kneading for another minute or two and test again.

Pro Tip:

Avoid over-kneading whole wheat dough, as it can make the bread tough. Keep a close eye on the dough's texture and perform the windowpane test regularly to prevent this.