Stone Ground Whole Wheat Bread Recipe
From Love With Recipes
If you’re craving a wholesome, nutritious bread that’s as delightful as it is hearty, our Stone Ground Whole Wheat Bread is just the recipe you need. This recipe yields a beautiful loaf of bread that pairs perfectly with your favorite spreads or as a base for a delicious sandwich. Crafted with stone ground whole wheat flour and a touch of white flour, this bread balances the robust flavor of whole grains with a soft, chewy texture that will make your taste buds sing. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding.
Ingredients:
- 2 1/4 cups warm water (about 110°F or 45°C)
- 1 1/4 cups honey (you can adjust to taste)
- 2 teaspoons salt
- 3 cups whole wheat flour (stone ground if possible)
- 1 1/2 cups white flour
- 2 tablespoons vegetable oil (or any neutral oil of your choice)
Instructions:
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Activate the Yeast: In a large mixing bowl, combine the warm water, yeast, vegetable oil, and honey. Stir gently to dissolve the yeast completely. Allow this mixture to sit for about 5 minutes until it becomes frothy, which indicates that the yeast is active and ready to work its magic.
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Combine Ingredients: Once the yeast mixture is ready, add the salt and whole wheat flour to the bowl. Mix thoroughly until the ingredients are well combined. You’ll notice the dough beginning to come together.
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Add White Flour: Gradually incorporate the white flour into the mixture. Stir until a rough dough forms. The dough will be a bit sticky at this stage, but that’s perfectly normal.
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Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 10 minutes, or until it becomes smooth and elastic. Kneading is crucial as it develops the gluten, which gives the bread its structure. Don’t be afraid to punch the dough a bit during this process; it can actually help relieve stress and improve the texture of your bread!
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First Rise: Place the kneaded dough in a lightly oiled bowl, turning it once to coat all sides. Cover the bowl with a clean towel or plastic wrap. Let the dough rise in a warm, draft-free area for about 20 minutes, or until it has visibly expanded.
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Shape the Loaf: After the first rise, punch down the dough to release the air bubbles. Shape the dough into a round loaf by gently pulling and tucking the edges underneath. Place the shaped loaf onto a greased cookie sheet or a parchment-lined baking sheet. Cover the loaf with a towel and let it rise again until it doubles in size, approximately 1 hour.
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Bake: Preheat your oven to 350°F (175°C). Bake the risen loaf in the preheated oven for 35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If you have a food thermometer, the internal temperature should reach around 190°F (88°C).
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Cool and Enjoy: Once baked, remove the bread from the oven and let it cool on a wire rack before slicing. This allows the bread to set and makes slicing easier.
This Stone Ground Whole Wheat Bread is not only a delightful addition to any meal but also a healthier choice packed with fiber and nutrients. Enjoy the rich, nutty flavor of whole grains in every bite!
