Fresh Milled Stone Ground Flour Whole Wheat Milk Bread Recipe 395

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FRESH MILLED STONE GROUND FLOUR: WHOLE WHEAT MILK BREAD RECIPE - (3.9/5)



Fresh Milled Stone Ground Flour: Whole Wheat Milk Bread Recipe - (3.9/5) image

Provided by SharonE

Number Of Ingredients 9

1 cup (8 oz) water
1 cup (8 oz) whole milk
1 package active dry yeast (2 1/4 tsp), or instant yeast
4 tbsp (2 oz) honey
2 1/2 cups (12 oz) Whole Grain Bread Flour (Hard White Spring Wheat, 12.5% protein)
2 cups (9 oz) Whole Wheat Flour (Hard Red Spring Wheat, 12% protein)
1 cup rolled oats
4 tbsp (2 oz) unsalted butter, melted
1 tbsp kosher salt

Steps:

  • NOTE: This recipe is for fresh milled flour which tends to absorb more liquids. If you are using store bought flour, you will have to adjust the amount of flour (most likely add) or reduce the liquids. If using active dry yeast, warm water and milk until 100F. Otherwise, use cool tap water/room temp. milk. Pour water and milk into bowl of stand mixer fitted with dough hook. Add yeast and honey, mix around. Let stand 10 minutes if using active dry yeast. Stir in flours (holding back some), oats, butter and salt. Knead on high speed for 1 minute. Let dough rest for 15 minutes in bowl. Continue mixing on med-high speed for another 4-5 minutes. The dough should clear the sides of the bowl. If not, add more flour, 1 tbsp at a time to bring the dough together. Transfer dough to a lightly floured work surface and knead a few times by hand. You can perform the windowpane test to see if it's been kneaded enough. Place in a large, lightly oiled bowl. Cover tightly with plastic wrap and let rise for 1 hour, or until doubled in size (if using instant yeast and cool water, this could take longer, which means more time for flavor development). Punch down dough, transfer to a work surface. Press out into a square shape, roughly 8x8. Roll up into a log, pinch seams and ends to shape and place in lightly sprayed 9x5 loaf pan. Preheat oven to 375F. Loosely cover and rise again for 35-45 minutes, until dough reaches just up over edge of pan. You can push a finger into dough to see if it slowly springs back (keep rising if it springs back quickly). Bake 40-50 minutes, or until loaf is hollow when tapped on bottom. Remove from pan immediately and place on a wire cooling rack.

STONE GROUND WHOLE WHEAT BREAD



Stone Ground Whole Wheat Bread image

Make and share this Stone Ground Whole Wheat Bread recipe from Food.com.

Provided by Mairead Kelly

Categories     Yeast Breads

Time 1h30m

Yield 1 loaf

Number Of Ingredients 7

2 1/4 teaspoons yeast
1 1/4 cups warm water
2 tablespoons vegetable oil
3 tablespoons honey
1 1/2 teaspoons salt
1 1/4 cups whole wheat flour
2 cups white flour (more if dough is sticky)

Steps:

  • Stir together yeast, water, oil, and honey in a bowl to dissolve the yeast.
  • Next add salt and whole wheat flour.
  • Mix well, then add white flour.
  • Knead the dough until it's smooth and elastic (you can never'over-knead' the dough, sometimes I even punch the dough; it helps relieve stress!).
  • Cover with a towel and let raise 20 minutes.
  • Punch down and shape into a round loaf, place on greased cookie sheet, cover, and let raise until double (about 1 hour).
  • Bake 35 minutes at 350 degrees.
  • Enjoy!

Nutrition Facts : Calories 1877, Fat 32.9, SaturatedFat 4.5, Sodium 3513.7, Carbohydrate 355, Fiber 27.1, Sugar 53, Protein 50

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