Old-Fashioned Stone Ground Whole Wheat Bread

Try our Old-Fashioned Stone Ground Whole Wheat Bread recipe - a nourishing and delicious addition to any meal. Made with stone ground flour and traditional baking methods, it's easy to make and perfect for beginners or seasoned bakers alike. Taste the difference of homemade bread today!

Made with 100% stone ground whole wheat flour, this heart healthy bread is hearty, fluffy, and perfect for sandwiches. The seeded crust adds an extra crunch and flavor. Try it today!

There's nothing quite like the taste and texture of homemade old-fashioned whole wheat bread. With its nutty flavor and hearty texture, this bread is perfect for sandwiches, toast, or simply enjoyed on its own. By using stone ground flour and natural ingredients, you can feel good about indulging in a healthier and more nutritious option.

If you like old fashioned whole grain bread recipes, here is an amazing Healthy Whole Wheat Banana Bread Recipe. Or try this Homemade Oat Flour Banana Bread Recipe! These are quick and easy recipes for a healthy start to your day!

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Why This Healthy Whole Wheat Bread Recipe Works

This Old-Fashioned Stone Ground Whole Wheat Bread recipe is a nourishing and delicious addition to any meal that everyone loves!

One of the reasons people love making homemade old-fashioned whole wheat bread is that it can evoke a sense of nostalgia and comfort. The process of kneading the dough and waiting for it to rise can bring back memories of childhood or family gatherings. And who can resist the smell of freshly baked bread can fill a home with warmth and coziness, making it a comforting and inviting atmosphere!

Not only is this bread incredibly delicious, with a slightly nutty flavor and a touch of sweetness from the honey, but it's also a healthier alternative to store-bought bread. Stone ground whole wheat flour retains all parts of the wheat kernel, including the nutritious germ and bran, making it more nutritious and fiber-rich than refined white flour.

In addition to being a healthier option, homemade whole wheat bread is incredibly versatile. It's perfect for sandwiches, whether you prefer classic PB&J or something more gourmet like turkey and cranberry sauce. And toasted with a smear of butter and jam, it's the perfect breakfast or snack.

So, if you're looking for a delicious and nutritious bread that's perfect for any occasion, give homemade honey whole wheat bread a try. Your taste buds (and your body) will thank you.

If you're interested in learning more about clean eating recipes and healthy benefits, check out The Ultimate Guide to Clean Eating: Tips, Benefits, and Food Lists.

Healthy and Tasty Homemade Bread

Another reason people love this recipe is because it provides a healthier alternative to store-bought bread. By using natural ingredients like stone ground flour and natural sweeteners, this heart healthy bread offers a more nutritious option without sacrificing taste or texture. It's also a great way to avoid unnecessary additives and preservatives that are commonly found in store-bought bread.

Made with stone ground flour, this bread is packed with nutrients, fiber, and flavor. Plus, it's easy to make and can be customized with your favorite toppings or seasonings.

What is a Bread Sponge?

A sponge is just a bubbled mixture of flour, water, and yeast. This mixture is allowed to ferment for a period of time before the rest of the ingredients are added. Using a sponge creates more depth of flavor and also produces bread with a lighter and fluffier texture. I suggest using a sponge anytime you are baking whole-wheat bread to help create a softer loaf of bread.

Whole Wheat Bread Ingredients

• Active dry yeast
• Warm water
• Honey
• Salt
• Olive oil
• 100% Stone ground whole-wheat flour

Seeded Crust Ingredients

• Rolled oats
• Pepitas
• Flax seeds
• Quinoa
• Sunflower seeds

Substitutions

• Whole wheat flour can be used in place of the stone ground whole wheat, or you can use half whole wheat and half stone ground whole wheat
• White whole wheat flour can be substituted for stone ground or you can use half and half of each flour as mentioned above.
• Coconut oil, sunflower, safflower, or another light-flavored vegetable oil, if you prefer can be used in place of olive oil.

Whole Wheat vs. White Whole Wheat vs. 100% Stone Ground Whole Wheat

Whole grains offer more health benefits than refined grains, which are stripped of valuable nutrients in the refining process. To be considered a whole grain all three original parts are still present in the same proportions as when the grain was growing in the fields.

Stone Ground Whole-Wheat

Stone milling is nothing new. It’s the way flour was made for thousands of years before electricity. Stone-milling is the process used to crush, shear, and grind grains into flour, using mill stones. A stone grinder will not separate out the parts of the grain so, there is no question about having all the parts that went in, come out as entire whole grain flour. 

Stone ground whole-wheat flour generally contains more vitamins, minerals, fiber, and fats than roller milled whole wheat flour because it retains a higher percentage of bran and germ. It is also considered less processed and healthier than regular whole wheat flour. Stone ground whole wheat is delicious, but often produces a denser, heavier loaf of bread.

Whole Wheat Flour

 Whole wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. It is made up of the whole wheat kernel—endosperm, bran, and germ. This is the reason whole-wheat flour has a higher protein content, more fiber, nutrients, and flavor. If you were to take whole-wheat and strip it of its nutty-tasting fiber-rich bran and germ and grind just the endosperm, you’d get all-purpose flour. Whole wheat flour loses bran and germ during the milling process when the grain components are separated, so it is added bran and germ back into it.

Whole-wheat flour can be used interchangeably for white whole-wheat flour in a recipe, or it can be substituted for half the amount of all-purpose flour in a recipe.

White Whole-Wheat

White whole wheat flour isn’t bleached or refined. The term "white" refers to the type and color of the kernels. Instead of a brown outer shell, the outer shell of these kernels is white. White whole-wheat flour is simply made hard white spring or winter wheat — the bran, germ, and endosperm are all ground to make a 100% whole-wheat flour.

This flour is lighter in color and texture, milder in flavor, sweeter in taste, and considered nutritionally the same as whole-wheat flour. Using white whole-wheat flour in baked goods is a terrific way to boost your family's whole grains intake with minimal effort since it isn't as heavy and dense as whole-wheat or stone-ground whole-wheat.

To learn more about the benefits of eating whole wheat bread, check out Whole Wheat Bread Nutrition Facts and Health Benefits, an article written by Verywell fit.

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