100% Stoneground Whole Wheat BreadContributed by: Bob's Red Mill Natural FoodsHigh Fiber, Low Cal, Low Fat.
DirectionsStep 1Dissolve yeast in 1/4 cup warm water. Allow to proof 3 - 5 minutes.Step 2Combine honey, sea salt, vegetable oil and 1-3/4 cups warm water and add to yeast mixture.Step 3Stir in flour, mix well. Knead 10 minutes. Let rise 1 hour 45 minutes.Step 4Punch down. Let rise 40 - 60 minutes until double. Punch down and let rise a third time until double.Step 5Preheat the over to 350°F. Bake 45 minutes.Makes 2 loaves. NotesIf you like sesame seeds or poppy seeds, roll dough on damp towel and then in seeds before putting in pan. |
 Servings: 32 Rating
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Ratings & Comments (12)
12 Reviews 
swapna May 13, 2012
Can i put two tablesspoons vital wheat gluten in this ? will i need toc hange anything in teh ingredients list ?
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.
greg November 16, 2012
I'm new at bread baking. Is their a video showing how knead the bread doe?
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.
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?
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.
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Nutritional Information
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