SIMPLE WHOLE WHEAT BREAD
Simply a great-tasting and easy-to-make whole wheat bread.
Provided by Nita Crabb
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h
Yield 36
Number Of Ingredients 9
Steps:
- In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
- Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
- Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 25.9 g, Cholesterol 4.2 mg, Fat 2.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 207.1 mg, Sugar 5.3 g
FRESH MILLED STONE GROUND FLOUR: WHOLE WHEAT MILK BREAD RECIPE - (3.9/5)
Provided by SharonE
Number Of Ingredients 9
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.
WHOLE WHEAT FRENCH BREAD
The first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. -Roseann Loker, Colon, Michigan
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 10
Steps:
- Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast. Set aside. Heat water, sugar, salt and butter to 115°-120°. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer. Stir in enough remaining flour to make a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half and let rest 10 minutes. Roll each half into a 15x12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle 2 baking sheets with cornmeal and place each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 15-20 minutes longer or until golden brown. Remove pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 227mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
STONE GROUND WHOLE WHEAT BREAD
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
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
STONE GROUND WHOLE WHEAT BREAD - POOLISH & SOAKER RECIPE
Provided by cmcrobb
Number Of Ingredients 15
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.
STONE GROUND HONEY WHEAT BREAD
Make and share this Stone Ground Honey Wheat Bread recipe from Food.com.
Provided by shepardteam
Categories Breads
Time 2h45m
Yield 2 loaves
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1508, Fat 42.2, SaturatedFat 6, Cholesterol 105.8, Sodium 1217.1, Carbohydrate 260.6, Fiber 17.2, Sugar 90.1, Protein 32.8
More about "stone ground whole wheat bread recipes"
10 BEST STONE GROUND FLOUR BREAD RECIPES | YUMMLY
From yummly.com
ARTISAN STONE GROUND WHEAT BREAD - FLY-LOCAL
From fleischmannsyeast.com
10 BEST STONE GROUND WHOLE WHEAT FLOUR RECIPES | YUMMLY
From yummly.com
100% WHOLE WHEAT BREAD FOR THE BREAD MACHINE
From kingarthurbaking.com
STONE-GROUND WHEAT BREAD DOUGH RECIPE | MYRECIPES
From myrecipes.com
- Combine 1 1/2 cups all-purpose flour, sugar, salt, and yeast in a large mixing bowl; stir well. Combine water and oil in a small saucepan; heat until very warm (120° to 130°). Gradually add warm water and oil to flour mixture, beating well at low speed of an electric mixer. Beat an additional 2 minutes at medium speed. Gradually add remaining 3/4 cup all-purpose flour, beating 2 minutes at medium speed. Gradually stir in stone-ground wheat flour to make a soft dough.
- Sprinkle 1 tablespoon all-purpose flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover tightly, and refrigerate 8 hours or up to 3 days, or cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down, and divide into 4 equal portions, if desired. Place each portion in a labeled heavy-duty, zip-top plastic bag or in a labeled airtight container. Store in refrigerator up to 3 days or in freezer up to 1 month. Let dough thaw at room temperature, and proceed with recipes as directed.
- To make a loaf, punch dough down, and roll entire recipe of dough into a 14- x 7-inch rectangle. Roll up dough, jellyroll fashion, starting at short side, pressing to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in an 8 1/2- x 4 1/2- x 3-inch loafpan coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
ARNOLD® PREMIUM BREADS | STONE GROUND 100% WHOLE WHEAT
From arnoldbread.com
A GUIDE TO BAKING WITH STONE-GROUND, WHOLE-GRAIN FLOUR - EATER
From eater.com
50% STONE GROUND WHOLE WHEAT BREAD RECIPE - COOKEATSHARE
From cookeatshare.com
CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
From bobsredmill.com
STONE GROUND WHOLE WHEAT FLOUR BREAD MACHINE RECIPE
BAKING WITH STONEGROUND RED WHEAT FROM JOSEY BAKER - THE …
From theperfectloaf.com
100% WHOLE WHEAT HOME-GROUND SANDWICH BREAD, ROLLS, AND …
From instructables.com
100% STONE GROUND WHOLE WHEAT BREAD | WHOLESOME …
From wholesomeharvestbread.com
STONE GROUND WHOLE WHEAT BREAD RECIPE RECIPES
From stevehacks.com
THE BEST HOMEMADE NO KNEAD STONE GROUND WHOLE WHEAT BREAD …
From gourmetdoneskinny.com
100% STONE GROUND WHOLE WHEAT SANDWICH BREAD | THE FRESH LOAF
From thefreshloaf.com
50% STONE GROUND WHOLE WHEAT BREAD - RECIPE | COOKS.COM
From cooks.com
CLASSIC 100% WHOLE WHEAT BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
WHOLE WHEAT FLOUR - STONE GROUND | BOB'S RED MILL
From bobsredmill.com
WHOLE WHEAT BREAD RECIPE - DELICIOUSLY ORGANIC
From deliciouslyorganic.net
THE VERY BEST WHOLE WHEAT BREAD - FIVEHEARTHOME
From fivehearthome.com
100 STONE GROUND WHOLE WHEAT BREAD (MACHINE) RECIPE
From recipes.sparkpeople.com
100% WHOLE WHEAT BREAD RECIPE: HOMEMADE AND DELICIOUS
From 31daily.com
STONE GROUND 100% WHOLE WHEAT BREAD - PEPPERIDGE FARM
From pepperidgefarm.com
STONE GROUND BREAD - THERESCIPES.INFO - THERECIPES
From therecipes.info
STONE GROUND WHOLE WHEAT BREAD - PINTEREST
From pinterest.com
STONE GROUND WHOLE WHEAT FLOUR BREAD RECIPE - PLASTICOELASTICO.ES
From plasticoelastico.es
EASY WHOLE WHEAT BREAD, 4 INGREDIENTS, OIL AND SUGAR FREE
From spartanlifeblog.com
ARNOLD STONE GROUND WHOLE WHEAT BREAD - ALL INFORMATION ABOUT …
From therecipes.info
100% STONE-GROUND WHOLE WHEAT BREAD - RECIPE | COOKS.COM
From cooks.com
IRISH STONE GROUND WHOLE WHEAT BREAD RECIPE | DEPORECIPE.CO
From deporecipe.co
PLATINUM INSTANT SOURDOUGH STONE-GROUND WHOLE WHEAT BREAD
From redstaryeast.com
STONE GROUND WHOLE WHEAT FLOUR BREAD RECIPE
From cooperorthodontics.com
WHAT IS STONE GROUND WHOLE WHEAT FLOUR? - BRADY'S LANDING
From theurbanbaker.com
STONE GROUND WHOLE WHEAT FLOUR BREAD RECIPE
From heartlandresidentialcare.com
STONE GROUND BREAD RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOW TO PREPARE QUICK STONE GROUND WHOLE WHEAT ARTISAN BREAD
From onbrokenwingsma.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love