KitchenAid Whole Wheat Bread

Recipe #142352

YIELDS: 16 rolls, some jumbo size

COMMENT: Great taste, was soft on the day it was made (tried it when it was cool)

CHANGES: 2 cups of warm water

EQUIPMENT: Mid rack big nonstick baking pan (unlined) = 12 rolls. Burnt nonstick baking sheet (unlined) = 4 rolls

PROCEDURE:
1. Mix in 4 1/2 cups of WW flour and let the ingredients rest for 20min.
2. Knead with KA mixer around 10min. Adding around 3/4 c more whole wheat flour
3. Turn out to floured surface. Covered the dough while i form rolls. The dough was sticky, so i used a lot of WW flour to make them manageable and form into rolls.
4. Let the rolls rest for only 30min. Don't want to over proof them like i did the last time (they turned flat)
5. Bake at 325º (original was 350º) since i used nonstick baking sheet for 15 min. and left in oven for another 5min
6. Lower rack rolls turned semi burnt bottoms.
7. Immediately transfered to wire rack

RECIPE:
5 cups whole-wheat flour (i use around 6)
1/2 tablespoon instant yeast
1 tablespoon salt
1 tablespoon bread enhancer (optional)
3 cups water, i only use 2 c (120-130)
1/3 cup oil
1/3 cup honey

1. Combine 4 cups flour, yeat, salt,dough enhancer.
2. Combine water, oil, honey. Add to dry. Mix until well distributed. Rest for 15-20min til double.
3. Add the rest of flour. Mix using mixer until it cleans the sides of bowl. Add flour if needed.
4. Knead until soft and smooth. About 10-15min.
5. On floured surface, shape in 3 (7 1/2" loaf) place in greased loaf. Cover, rise until double.
6. Bake at 350 30-35 minutes. I made them in rolls, baked for around 15min.