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Home » Recipes » 100% Stoneground Whole Wheat Bread
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100% Stoneground Whole Wheat Bread

High Fiber, Low Cal, Low Fat.

Directions

Step 1

Dissolve yeast in 1/4 cup warm water. Allow to proof 3 - 5 minutes.

Step 2

Combine honey, sea salt, vegetable oil and 1-3/4 cups warm water and add to yeast mixture.

Step 3

Stir in flour, mix well. Knead 10 minutes. Let rise 1 hour 45 minutes.

Step 4

Punch down. Let rise 40 - 60 minutes until double. Punch down and let rise a third time until double.

Step 5

Preheat the over to 350°F. Bake 45 minutes.

Makes 2 loaves.

Notes

If you like sesame seeds or poppy seeds, roll dough on damp towel and then in seeds before putting in pan.
100% Stoneground Whole Wheat Bread

Servings: 32

Rating

*****

Products Used in this Recipe

Gluten Free
Active Dry Yeast

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Baking Aids
Sea Salt

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Flours & Meals
Whole Wheat Flour

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Ratings & Comments (44)

5 Stars  91%  40
4 Stars 5%  2
3 Stars 2%  1
2 Stars 2%  1
1 Star 0%  0

*****

44 Reviews

Write A Review »

*****
swapna May 13, 2012
Can i put two tablesspoons vital wheat gluten in this ? will i need toc hange anything in teh ingredients list ?
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Bob's Red Mill June 25, 2012
Adding 2 Tbsp of Vital Wheat Gluten with the dry ingredients to this bread will help improve loft and texture. You should not need to make any additional changes to the recipe.
*****
Elizabeth July 5, 2012
I am excited to try this recipe. Do you shape the dough into a loaf (roll it out and roll it up, tucking ends under) after the second rise?

thanks
*****
Bob's Red Mill July 6, 2012
Our recipe for 100% Stoneground Whole Wheat Bread is a very good recipe and it can be shaped into any style that you wish. If you'd like to shape it into loaves, make sure to divide it into two and let it proof in the loaf pan for the final rise. Enjoy!
*****
shawn November 7, 2012
Does it matter if this bread rises at room temperature or does it need to rise in a warm place? Or it just needs to double in size and it doesn\\\'t matter what temperature?
*****
Bob's Red Mill November 8, 2012
In yeasted bread baking, the dough needs to double in size. This can happen at room temperature or in a warm place and will occur faster in a warm environment. Some people believe an extended rise (proof) time will develop more flavor.
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greg November 16, 2012
I'm new at bread baking. Is their a video showing how knead the bread doe?
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Bob's Red Mill November 16, 2012
While Bob's Red Mill currently does not have instructional videos, we are working on the production of some. Please continue to check back with us. In the meanwhile, YouTube has some great videos worth checking out.
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SK January 24, 2013
So after it rises the third time do you roll it out into loaves and then rise again or just throw it in a loaf pan and bake or what?
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Barb January 27, 2013
Can you substitute the vegetable oil with olive oil?
*****
Bob's Red Mill January 30, 2013
If you'd like to bake bread loaves, divide the dough and place in loaf pans just before the third rise. You can also shape the dough into free-form bread shapes like boules, braids, or demi loaves before the third rise.
*****
Bob's Red Mill February 6, 2013
You can absolutely use olive oil in place of the vegetable oil in this recipe. Just make sure to use pleasant, lightly flavored oil as the flavor of olive oil has a tendency to shine through.
*****
Susan September 23, 2013
This was a very good bread. Forgot to put it in the pan for a final rise (hadn't made bread in a while), so I ended up with a very squat and dense loaf. It was delicious though.

I was wondering how this might work with a sourdough starter?
*****
Bob's Red Mill October 2, 2013
We haven’t tested our 100% Stoneground Whole Wheat Bread recipe with sourdough starter and therefore cannot give you a definitive answer. If you develop a successful recipe, we’d love to post it on our website.
**
Valerie October 16, 2013
This was my first time making bread and this recipe leaves out important steps that I didn't realize until too late. The dough needs to be separated into two pieces and placed in the pans you will be baking it in before you let it rise.
*****
Bob's Red Mill October 17, 2013
I apologize that the directions for our 100% Stoneground Whole Wheat Bread are unclear. To make bread loaves you would divide the dough and place it in loaf pans just before the third rise.
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Janet November 9, 2013
I think you mean 2 teaspoons of active dry yeast---not 2 Tablespoons!
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Bob's Red Mill November 13, 2013
Our 100% Stoneground Whole Wheat Bread recipe has been tested using 2 tablespoons of active dry yeast. If we receive additional concerns about this recipe, I will log it for review.
***
Sarah November 28, 2013
I tried this out, my bread came out very heavy and close to inedible. I may try again see if I did something wrong.
*****
Bob's Red Mill November 29, 2013
When preparing our 100% Stoneground Whole Wheat Bread recipe, you will want the dough to double in size during the rising cycles. If your dough does not double or rises too much, your baked bread loaf will be heavy.
*****
shawn December 1, 2013
Any secrets to when it has doubled in size How would texture be different if only has two rises how do you get a real light and airy bread without using wheat gluten,similiar to focacia
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Bob's Red Mill December 4, 2013
Shawn, thank you for contacting Bob’s Red Mill. I have emailed you regarding your questions. If you have additional questions, please email them to customerservice@bobsredmill.com.
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Laura January 2, 2014
The first two rises were double the size, but when I split the dough and put it into two loaf pans for the 3rd rise, it didn't rise. I left it to rise over an hour and a half. Should I have baked it after the 2nd rise? The bread tastes good, but it is squat and dense, not airy at all.
*****
Bob's Red Mill January 3, 2014
Our 100% Stoneground Whole Wheat Bread recipe is meant to rise three times. If your dough proofs too much the first two times, the gluten in the dough will not be able to support the third rise. This will cause your bread to be squat and dense.
*****
Magdalena January 9, 2014
Bob's Red Mill, I applaud you for responding to every comment on here. There are not many companies that take the time to respond to their customers concerns or comments. =) Great Job !!
*****
Cheyenne February 7, 2014
I'm going to make my first bread from scratch today....How many rolls will the recipe yield instead of loaves?

Can I bake the rolls in a muffin tin in order to produce "crusty sliders"?

Thanks for any response.
*****
Bob's Red Mill February 12, 2014
Our 100% Stoneground Whole Wheat Bread recipe will yield about 20 average sized dinner rolls.

For crustier rolls: After forming your rolls, let them rest for a few minutes. Then place them in a hot oven that is free of moisture. Bake until golden brown.
*****
Camille February 23, 2014
I don't need to make this much. Can I cut this recipe in half?
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Bob's Red Mill February 24, 2014
Yes, you may split our 100% Stoneground Whole Wheat Bread recipe in half so that you end up with one loaf.
*****
Shane March 16, 2014
After 2 tries to dissolve 2TBS of yeast in 1/4 cup water(both times having the mixture immediately clump into a ball), I tried again to proof using 2tsp of yeast(2 1/4 exactly). The yeast proofed just fine then and the loaves turned out fluffy and very tasty. Just some feedback...
*****
Deleka March 24, 2014
Can i use the Bob's Red Mill's pastry dough to make bread?
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Bob's Red Mill March 25, 2014
Because pastry flours have low protein (gluten) content, we do not recommend using them in yeast breads.
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Sara April 5, 2014
Can I add sunflower seeds and oats to this bread? Should add them when I add the flour to the yeast mixture?
*****
Bob's Red Mill April 7, 2014
Sunflower seeds and oats can be added to our 100% Stoneground Whole Wheat Bread recipe. To do so, you would knead the sunflower seeds and oats into the dough during Step 3. I do not recommend adding more than 1-1/4 cup of seed and oats.
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chesty April 13, 2014
can I scale this for 1 loaf (3 cups floor) and use 1 packet of yeast (2 1/4tsp)?
*****
Bob's Red Mill April 14, 2014
2-1/4 tsp will generally rise 1-4 cups of flour. However, as this recipe calls for 2 tablespoons of active dry yeast, I recommend using 1 Tablespoon of active dry yeast when cutting the recipe in half.
*****
Lola April 20, 2014
Is this brown bread receipe same as you serve in the mill and shop. It is magnificent. Thought u used Guinness? To die for
*****
Bob's Red Mill April 22, 2014
Our 100% Stoneground Whole Wheat Bread recipe is not the same one served at our Whole Grain Store, though it is very similar.
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Ali June 9, 2014
Could I make this in a bread machine? If so, how and would i use rapid rise yeast?
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Bob's Red Mill June 10, 2014
For instructions on how to prepare our 100% Stoneground Whole Wheat Bread recipe in a bread machine, I recommend viewing our 100% Stone Ground Whole Wheat Bread From the Bread Machine recipe.
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steve July 20, 2014
what is vital wheat gluten? where do you get it? I cannot get all of your products at the store close to me. Please help?
*****
Bob's Red Mill July 21, 2014
Vital Wheat Gluten is a flour-like substance made from the protein found in the endosperm of the wheat berry. For items that can’t be found in a store near you, you may be interested in purchasing it from us directly or finding a store that can special order them.
*****
Sarah August 22, 2014
Just a quick question...After letting the bread rise for 1 hour, 45 minutes (step 4), should the loaf be doubled in size? I'd like a size reference because I'm baking at 6500 feet, and things tend to rise faster than usual. Thanks!
*****
Bob's Red Mill August 25, 2014
You will want the bread dough to double in size during the first 1 hour 45 minute rise.

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