Sunday, March 14, 2010

100% Stoneground Whole Wheat Bread

This recipe is adapted from Bob’s Red Mill Natural Foods and make 2 loaves of bread.100% Stoneground Whole Wheat Bread

Ingredients:

  • 2 Tb Yeast, Active Dry
  • 1/4 cup Warm Water (110 degrees) 
  • 1/4 cup + 2 Tb Honey 
  • 1-1/2 tsp Sea Salt
  • 3 Tb Vegetable Oil 
  • 1-3/4 cups Warm Water (110 degrees) 
  • 5-6 cups Whole Wheat Bread Flour

Steps:

  1. Dissolve yeast in 1/4 cup warm water.
  2. Allow to proof 3-5 minutes.
  3. Combine next 4 ingredients and add to yeast mixture.
  4. Stir in flour, mix well. Knead 10 minutes.
  5. Let rise 1 hour and 45 minutes. Punch down. Let rise 40-60 minutes until double.
  6. Punch down and let rise a third time until double.
  7. Shape into 2 loaves and let rise until double.
  8. Preheat oven to 350 degrees. Bake 45 minutes.

Optional: If you like sesame seeds or poppy seeds, roll dough on damp towel and in seeds before putting in pans.

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