Stone Ground Honey Wheat Bread Recipes

OLD-FASHIONED HONEY-WHOLE WHEAT BREAD

Steps:

• Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.
• Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
• Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
• Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F.
• Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

HONEY WHEAT BREAD I

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water.
• Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
• Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
• Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

HONEY WHEAT BREAD

Steps:

• In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

HONEY WHOLE-WHEAT BREAD

Steps:

• In a small bowl, stir honey into warm water, then sprinkle with yeast. Let stand until foamy, about 5 minutes.
• Stir together flour and salt in a medium bowl, then stir in yeast mixture and melted butter just until a dough forms. Knead on a lightly floured surface until smooth, 5 to 10 minutes. Transfer to a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 45 minutes.
• Preheat oven to 375 degrees. Punch down dough. Shape into an 8-inch square, about 1 inch thick. Fold in two opposite sides of dough to meet in middle, slightly overlapping. Press seam to seal. Place dough, seam-side down, in a buttered 9-by-5-inch loaf pan. Sprinkle with flour. Cover with plastic wrap and let rise in warm spot until dough is about 3/4 inch above top of pan, 30 to 45 minutes.
• Transfer pan to oven and immediately reduce heat to 350 degrees. Bake, rotating pan halfway through, until top is golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Let cool in pan on wire rack 20 minutes, then turn out bread onto rack and let cool completely. Bread can be stored, tightly wrapped, at room temperature up to 3 days or frozen up to 3 months.

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

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 HONEY WHEAT BREAD

Steps:

• Combine all dry ingredients into standard Kitchen Aid mixer bowl and begin to mix on low for two minutes(I use the wire wisk attachment to keep it airy).
• Switch to dough hook attachment and resume mixing at a medium speed.
• Combine egg and vegetable oil and beat until mixed.
• Add to bowl.
• Warm honey in microwave to make it pourable and add to bowl.
• Begin to slowly add warm water to bowl while mixing. Pour water until dough completely wraps itself around the dough hook in a large ball.
• Grease a large mixing bowl and place dough in bowl.
• Cover with a towel and let rise for an hour.
• Grease two loaf pans and coat grease with flour. Divide dough into tow loaves and place in each pan.
• Cover and let rise until dough rises 1-2 inches over top of loaf pan.
• Preheat oven to 350 and bake loaves on center rack for 40-45 minutes until golden brown.
• Cover loaves with a towel on a cooling rack for an hour and then place in large ziplock bag for storage.

STONE GROUND WHOLE WHEAT BREAD

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!

HONEY WHEAT BREAD III

Steps:

• Place the warm water in large bowl. Sprinkle in yeast, stir until dissolved and let stand until creamy. Add the warm milk, honey, oil, salt, and 1 1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and mix well. Add the remaining all-purpose flour, 1/2 cup at a time, until the dough is soft and workable (there may be some flour left over).
• Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a lightly oiled bowl and turn the dough to grease the top. Cover the bowl with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Lightly grease a 9x5 inch loaf pan. Punch the dough down and turn onto a lightly floured surface. Form dough into a loaf and place into the prepared pan. Cover and let rise in a warm place until doubled in size, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C).
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 35 minutes or until top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaf from the pan and cool on a wire rack.

STONE GROUND WHOLE WHEAT BREAD - POOLISH & SOAKER RECIPE

Steps:

• %{color: red}The night before making bread, make the soaker and poolish% *1.* SOAKER * Mix together the coarse grains and water in bowl. * Cover with plastic wrap, and leave at room temperature until the next day. POOLISH * Mix together the whole-wheat flour and yeast, then stir in water to make a thick paste. Stir only until the flour is hydrated, cover the bowl with plastic wrap and allow to ferment at room temperature for 2 to 4 hours. Then refrigerate overnight. *2.* The next day remove Poolish from refrigerate one hour before making the dough. *3.* * In Cuisinart bowl, wisk together the ** whole-wheat flour ** salt ** dry milk powder ** gluten flour ** and yeast. * Then add the poolish and the soaker, honey and oil. * With the paddle attachment blend until the dough forms a ball, adding more water or flour if needed. * Change to the dough hook. Start out slow, but use speed 4.5 for most of the blending time. * Blend for 12 - 15 minutes, until dough passes the windowpane test and reaches 77⁰ to 81⁰F. * Lightly oil a large bowl, roll the dough to coat, cover with cloth. *4.* Ferment at room temperature for approximately 2 hours, or until double. _A simple way to test if your dough has risen enough is to lightly press two fingertips about one-half inch into the dough.The dough is ready if an indention remains when fingertips are removed._ Use Proofing Box in colder weather, place a cup of very hot water in box.(watch carefully) *5.* Divide the dough into 2 equal pieces. Lightly oil two 11cm x 25cm loaf pans and place loaves in pans. Mist tops with pam spray and loosley cover with cloth. *6.* Proof at room temperature for about 90 minutes. Use Proffing Box in colder weather, place a cup of very hot water in box.(watch carefully) *7.* Preheat upper oven to convection 350⁰F. Just before baking, you may garnish the loaves by misting the tops with water and sprinkling on sesame seeds. *8.* Bake for about 45 - 55 minutes. Bread should be 185⁰ to 190⁰F at the center and should sound hollow. *9.* Remove immediately from the pans and cool on a rack for 1 hour before serving.