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!
Ingredients
- 2 tablespoon active dry yeast
- 2 ¼ cups warm water
- ½ cup honey
- 2 teaspoon salt
- 3 tablespoon olive oil
- 5-6 cups 100% stone ground whole-wheat flour
Seeded Crust
- 2 tablespoon rolled oats
- 1 tablespoon pepitas
- 1 tablespoon flax seeds
- 1 tbsp quiona
- 1 tablespoon sunflower seeds
Instructions
- Combine warm water, yeast, and 2 cups of flour in a large bowl. Stir and set aside to let the sponge form for 30 minutes to an hour. The sponge will rise and become bubbly.
- In the bowl of a stand mixer add the yeast sponge, honey, oil, salt, and flour a half cup at a time, being careful not to add too much. Mix on low until dough starts to thicken then change paddle to the dough hook. Let dough knead for 3-4 minutes. The dough should be tacky, but not sticky.
- Dump the dough onto a lightly floured surface. The dough should be soft and slightly sticky. Knead to form a smooth ball. If the dough is very sticky sprinkle a little more flour as you knead.
- Place the dough in an oiled bowl, turning once to coat the dough. Cover and set aside in a warm spot to rise for about 1 hour until doubled in size. Punch dough down and let rise another hour.
- Grease two 9"x5" loaf pan with a very light film of vegetable oil or with baking spray.
- Form into two loaves and place into prepared pans. Cover and set in a warm place to rise until the dough almost doubles in size, about 30 minutes to an hour. Don't over rise or the loaf will fall when baked. Preheat oven to 350 degrees ten minutes before rising time is done.
- Next, very gently brush the dough with egg wash and sprinkle with seeds, being careful to not push down on bread.
- Bake about 30-35 minutes until golden brown and and a toothpick inserted in the center comes out clean. The interior temp should be about 190°F.
Seeded Crust
- Mix all seeds together in a bowl and set aside. This is merely a template, you can customize the seeds and oats depending on what you have on hand or perfer.
Notes
- I used olive oil in this recipe. However, you may use coconut, sunflower, safflower, or another light-flavored vegetable oil, if you prefer.
- White whole wheat flour is 100% whole wheat flour that yields a lighter taste and texture than regular whole wheat flour.
- Other types of flour (regular whole wheat flour, white whole-wheat, all-purpose white flour, etc.) may be substituted for the stone ground whole wheat flour in this recipe. Just keep in mind that the final flavor and texture of the bread may turn out different.
- Kneading and rising times are approximate and depend on many different variables. The dough must be kneaded until it pulls away from the bowl and is no longer sticky. Also, the dough should be allowed to rise in the pans until it is as high as you want your final bread to be.
Nutrition
Serving: 2slicesCalories: 322kcalCarbohydrates: 60gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.001gSodium: 468mgPotassium: 270mgFiber: 7gSugar: 14gVitamin A: 6IUVitamin C: 0.1mgCalcium: 27mgIron: 3mg
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Nutritional Disclaimer
The nutritional information provided here is approximate and calculated using an online nutritional calculator. We strive to give you accurate information, but many factors can cause this data to vary widely. For more information, please read our full Nutritional Disclaimer.