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

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

1. Combine all 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 1 or 2) for about 1-2 minutes to combine the ingredients. This prevents flour from flying everywhere.
4. Increase the speed to medium (speed 4 or 6, depending on your mixer) 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 little sticky to the touch.
6. If the dough is still very sticky after 8 minutes, knead for another minute or two, checking frequently. Be careful not to over-knead.

Remember that kneading time can vary depending on the hydration level of your dough and the strength of your mixer.

Pro Tip:

Perform the windowpane test to check if the gluten is sufficiently developed. 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.