Perfectly Soft Stone Ground Whole Wheat Bread

Introduction

Embarking on the journey of baking your own bread at home can be both a fulfilling and nourishing experience. Our Stone Ground Whole Wheat Bread recipe, featured on Love With Recipes, is designed to bring the wholesome goodness of traditional bread-making into your kitchen. The beauty of this bread lies in its use of stone ground whole wheat flour, which retains more of the wheat kernel’s natural nutrients and imparts a rich, nutty flavor. This bread boasts a dense yet tender crumb, with a chewy crust that develops a deep, golden hue during baking. Whether you are seeking to improve your dietary fiber intake or simply craving the warm aroma of freshly baked bread, this recipe offers a perfect balance of healthfulness and taste.

In the course of this comprehensive guide, we will explore every facet of making this hearty loaf—from selecting ingredients and understanding the science behind fermentation to mastering kneading techniques and baking tips. Our aim is to help you achieve a bakery-quality loaf while empowering you with knowledge about bread-making fundamentals. Remember, baking bread is as much a craft as it is a science; patience, precision, and a touch of creativity will reward you with a delicious result that can be enjoyed for breakfast, lunch, or dinner.

Time

The total time commitment for this recipe is approximately 2 hours and 15 minutes, broken down as follows:

• Preparation time: 15 minutes (including ingredient gathering and initial mixing)
• First rise: 20 minutes
• Shaping and second rise: 1 hour
• Baking time: 35 minutes
• Cooling: 15 minutes

The actual active work involved is minimal, but patience during rising stages ensures optimal texture and flavor. It is advisable to allocate sufficient time to each stage and not rush the process, as this will significantly influence the final quality of your bread.

Needed Equipment

Essential Baking Tools

• Large mixing bowls: Preferably stainless steel or glass for mixing and fermenting dough.
• Measuring cups and spoons: For precise measurement of liquids and dry ingredients.
• Kitchen scale: Optional but recommended for accurate ingredient weighing, especially for flour.
• Wooden spoon or dough scraper: For mixing and handling dough.
• Stand mixer with dough hook (optional): For easier kneading, though manual kneading is equally effective.
• Clean towel or plastic wrap: To cover dough during fermentation.
• Proofing basket or bowl: For shaping and proofing the loaf, if desired.
• Baking sheet or loaf pan: To bake the bread, depending on your preferred shape.
• Parchment paper: To prevent sticking and facilitate easy transfer.
• Oven thermometer: To ensure accurate oven temperature.
• Cooling rack: To cool the baked bread evenly.
• Kitchen thermometer: For checking internal bread temperature.

Tags

Whole wheat, bread, baking, homemade bread, healthy, fiber-rich, artisan, rustic, no preservatives, natural ingredients, baking from scratch, hearty bread, nutritious, fiber, wholesome, baking tips, bread loaf

Serving Size

This recipe yields one standard loaf, approximately 12 slices, which serves about 6 to 8 people depending on slice thickness. For larger gatherings or family meals, you can double the recipe or divide the dough into multiple loaves.

Difficulty Level

Intermediate. While the process involves fundamental bread-making skills like kneading and proofing, it remains accessible to home bakers with some prior experience or a willingness to learn. Novice bakers can master this recipe with patience and attention to detail, especially during the kneading and proofing stages.

Allergen Information

Dietary Preference

Vegetarian. This bread is free from animal products, making it suitable for vegetarians. For vegan options, substitute honey with plant-based sweeteners and ensure the oil used is vegan-friendly.

Course

Appetizer, Main Course (as a sandwich bread), Side Dish

Cuisine

American, Rustic, Whole Grain

Ingredients

Ingredient Table

Instructions

1. Activate the Yeast

Begin by preparing your workspace with all necessary ingredients and equipment. In a large mixing bowl, add the warm water—ensuring it is at approximately 110°F (45°C)—which is vital for proper yeast activation. Sprinkle the active dry yeast over the water’s surface. If using instant yeast, you can skip this step or add directly with dry ingredients. Add the honey and vegetable oil to the water, stirring gently with a spoon or whisk to dissolve the honey completely. The mixture should appear frothy within 5 minutes, indicating that the yeast is lively and capable of fermentation. If no froth develops, it suggests that the yeast might be dead or the water temperature was off; in such cases, start anew with fresh yeast and temperature check.

2. Combine Ingredients

Once the yeast mixture is frothy, add the salt, which dissolves more easily in the liquid phase. Incorporate the whole wheat flour gradually into the bowl, mixing with a wooden spoon or dough hook attachment if using a stand mixer. Keep stirring until the mixture forms a shaggy dough—this process ensures even distribution of ingredients and begins gluten development. At this stage, the dough will be sticky but manageable. The presence of whole wheat flour imparts a denser texture and a more rustic appearance, characteristic of hearty bread.

3. Incorporate White Flour

Slowly add the white flour, a little at a time, mixing thoroughly after each addition. The white flour lightens the dough’s texture and enhances gluten formation, which is essential for good rise and structure. Continue stirring until the dough begins to pull away from the sides of the bowl, forming a rough mass. It will be slightly sticky, which is normal for high-hydration, whole grain doughs. Proper incorporation of flour is vital for achieving the ideal crumb and crust.

4. Knead the Dough

Transfer the dough onto a lightly floured surface, ensuring your work area is dusted with enough flour to prevent sticking but not so much as to alter the dough’s hydration significantly. Kneading develops gluten, giving the bread its elasticity and strength. Use your hands to fold, push, and turn the dough for approximately 10 minutes. If using a stand mixer, knead with a dough hook on medium speed for about 8 minutes. During kneading, if the dough feels too sticky, dust with minimal additional flour; if too stiff, add a few drops of water. The goal is a smooth, elastic, and slightly tacky dough that springs back when pressed lightly.

5. First Rise

Place the kneaded dough into a large, lightly oiled bowl—use a neutral oil like vegetable or canola. Turn the dough once to coat all sides, which prevents it from drying out during fermentation. Cover the bowl tightly with plastic wrap or a damp towel to create a warm, draft-free environment. Let the dough rise until it has approximately doubled in size, about 20 minutes. During this stage, fermentation occurs as yeast consumes sugars, releasing carbon dioxide that causes the dough to expand. A well-risen dough will be airy and slightly domed on the surface.

6. Shape the Loaf

Once the dough has doubled, punch it down gently to release excess gas. Transfer it onto a floured surface and shape it into your preferred form—either a round boule or a traditional loaf shape. For a classic loaf, tuck the edges underneath to create surface tension. Place the shaped dough onto a greased baking sheet or into a proofing basket for added support and aesthetics. Cover again with a towel and allow it to undergo a second rise, approximately 1 hour, or until it visibly doubles in size. This second fermentation improves the bread’s rise, crumb structure, and flavor development.

7. Baking

Preheat your oven to 350°F (175°C). If using a baking stone or Dutch oven, preheat accordingly. For traditional baking sheets, ensure they are oven-safe and heat evenly. Before placing the bread in the oven, score the top with a sharp knife or razor blade—this allows steam to escape and controls expansion. Bake for 35 minutes, or until the crust turns a deep, golden brown and the loaf sounds hollow when tapped on the bottom. Use a kitchen thermometer to verify the internal temperature reaches about 190°F (88°C), indicating thorough baking. For a crustier loaf, you can mist the oven with water or place a pan of hot water on the lower rack during initial baking.

8. Cooling and Serving

Once baked, remove the bread from the oven and transfer it to a wire cooling rack. Allow it to cool for at least 15 minutes before slicing, as this resting period helps set the crumb and prevents the bread from becoming gummy. Slicing too early can squish the loaf and compromise texture. When cooled, enjoy your homemade stone ground whole wheat bread with butter, jam, or as the foundation for sandwiches. Store any leftovers in an airtight container or bread box to maintain freshness.

Preparation Tips

• Use fresh yeast: Check expiration dates to ensure active fermentation.
• Temperature control: Maintain water temperature around 110°F (45°C) for optimal yeast activation. Too hot can kill yeast; too cold can slow fermentation.
• Hydration level: Whole wheat flour absorbs more water; adjust liquids if dough feels too stiff or sticky.
• Gluten development: Kneading is essential; if dough feels slack, extend kneading time or perform stretch-and-fold techniques.
• Fermentation environment: Keep dough in a warm area (75-80°F / 24-27°C) for best rise.
• Scoring: Make clean, quick cuts to prevent tearing or uneven expansion.

Nutritional Information

Tips and Tricks

• Use quality flour: Stone ground wheat flour retains more nutrients and flavor, but ensure it’s fresh for best results.
• Enhance flavor: Incorporate seeds, nuts, or dried fruits into the dough for added texture and flavor.
• Adjust sweetness: Vary honey or sweeteners based on preference, but remember that sweetness influences browning and crust color.
• Incorporate steam: Adding steam during initial baking enhances crust development and gives a bakery-like finish.
• Freezing: Bread can be frozen after cooling; slice beforehand for easy thawing and serving.

Add-ons

• Seeds (flax, sunflower, sesame) mixed into the dough
• Oats sprinkled on top before baking
• Dried fruits like cranberries or raisins for sweetness
• Cheese or herbs incorporated into the dough for savory variations

Side Dishes

• Homemade soups (tomato, lentil, vegetable)
• Salads with fresh vegetables and vinaigrette
• Cheese platters and dips
• Eggs and breakfast spreads
• Sandwiches with fresh fillings

Improvements

• Experiment with different types of whole grains, such as spelt or einkorn flour.
• Incorporate sourdough starter for a tangy crust and extended fermentation benefits.
• Adjust hydration levels for a lighter or denser loaf based on preference.
• Use a Dutch oven for a more artisan crust.
• Apply an egg wash or milk wash before baking for a shiny, attractive crust.

Save and Store

Store your homemade bread in a paper bag or bread box at room temperature for up to 2 days to maintain crust crispness. For longer storage, wrap tightly in plastic wrap or foil and freeze for up to 3 months. To thaw, leave at room temperature or warm briefly in the oven. Reheat slices in a toaster or oven to restore freshness.

FAQ

Can I make this bread vegan?

Yes. Substitute honey with maple syrup, agave nectar, or rice syrup. Ensure the oil used is vegan-friendly. The rest of the ingredients are plant-based.

Can I use all white flour instead of whole wheat?

Yes, but the bread will be lighter and less nutritious. For a healthier loaf, use a combination as in the original recipe.

How do I know when the bread is fully baked?

Look for a deep golden crust and an internal temperature of approximately 190°F (88°C). Tapping the bottom should produce a hollow sound.

Can I add nuts or seeds?

Absolutely. Mix chopped nuts or seeds into the dough before the final rise for added flavor and texture.

What if my dough doesn’t rise?

Check the freshness of your yeast, ensure the water temperature was correct, and create a warm environment for fermentation. Patience is key; some whole grain doughs may take longer to rise.

Conclusion

Mastering the art of baking stone ground whole wheat bread at home not only guarantees a fresh and wholesome product but also deepens your understanding of bread science. This recipe, with its balance of hearty flavor and nutritional value, is a testament to the beauty of traditional baking methods. With consistent practice and attention to detail, you will produce loaves that rival bakery offerings, filling your kitchen with inviting aromas and nourishing your loved ones with every slice. We hope you enjoy this journey, and remember—Love With Recipes is here to support your culinary adventures. Happy baking!

References

1. The Bread Bible by Rose Levy Beranbaum — A comprehensive guide to bread baking techniques and recipes.

2. Flour Water Salt Yeast by Ken Forkish — Insights into artisan bread making with a focus on fermentation and ingredients.