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 all your ingredients (flour, water, yeast, salt, etc.) in the mixer bowl according to your recipe.

2. Using the dough hook attachment, start the mixer on low speed for about 1-2 minutes to bring the ingredients together. This prevents flour from flying everywhere.

3. Increase the speed to medium (usually speed 2 or 3 on most mixers) and knead for 6-8 minutes.

4. 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.

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

Remember that kneading time can vary depending on the mixer and the specific recipe. The best way to tell if the dough is ready is to perform the windowpane test.

Pro Tip:

Perform the windowpane test to ensure adequate 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 sufficiently developed. If it tears easily, knead for another minute or two and test again.