FRESH MILLED STONE GROUND FLOUR: WHOLE WHEAT MILK BREAD RECIPE - (3.9/5)
Provided by SharonE
Number Of Ingredients 9
Steps:
- NOTE: This recipe is for fresh milled flour which tends to absorb more liquids. If you are using store bought flour, you will have to adjust the amount of flour (most likely add) or reduce the liquids. If using active dry yeast, warm water and milk until 100F. Otherwise, use cool tap water/room temp. milk. Pour water and milk into bowl of stand mixer fitted with dough hook. Add yeast and honey, mix around. Let stand 10 minutes if using active dry yeast. Stir in flours (holding back some), oats, butter and salt. Knead on high speed for 1 minute. Let dough rest for 15 minutes in bowl. Continue mixing on med-high speed for another 4-5 minutes. The dough should clear the sides of the bowl. If not, add more flour, 1 tbsp at a time to bring the dough together. Transfer dough to a lightly floured work surface and knead a few times by hand. You can perform the windowpane test to see if it's been kneaded enough. Place in a large, lightly oiled bowl. Cover tightly with plastic wrap and let rise for 1 hour, or until doubled in size (if using instant yeast and cool water, this could take longer, which means more time for flavor development). Punch down dough, transfer to a work surface. Press out into a square shape, roughly 8x8. Roll up into a log, pinch seams and ends to shape and place in lightly sprayed 9x5 loaf pan. Preheat oven to 375F. Loosely cover and rise again for 35-45 minutes, until dough reaches just up over edge of pan. You can push a finger into dough to see if it slowly springs back (keep rising if it springs back quickly). Bake 40-50 minutes, or until loaf is hollow when tapped on bottom. Remove from pan immediately and place on a wire cooling rack.
STONE GROUND WHOLE WHEAT BREAD - POOLISH & SOAKER RECIPE
Provided by cmcrobb
Number Of Ingredients 15
Steps:
- %{color: red}The night before making bread, make the soaker and poolish% *1.* SOAKER * Mix together the coarse grains and water in bowl. * Cover with plastic wrap, and leave at room temperature until the next day. POOLISH * Mix together the whole-wheat flour and yeast, then stir in water to make a thick paste. Stir only until the flour is hydrated, cover the bowl with plastic wrap and allow to ferment at room temperature for 2 to 4 hours. Then refrigerate overnight. *2.* The next day remove Poolish from refrigerate one hour before making the dough. *3.* * In Cuisinart bowl, wisk together the ** whole-wheat flour ** salt ** dry milk powder ** gluten flour ** and yeast. * Then add the poolish and the soaker, honey and oil. * With the paddle attachment blend until the dough forms a ball, adding more water or flour if needed. * Change to the dough hook. Start out slow, but use speed 4.5 for most of the blending time. * Blend for 12 - 15 minutes, until dough passes the windowpane test and reaches 77⁰ to 81⁰F. * Lightly oil a large bowl, roll the dough to coat, cover with cloth. *4.* Ferment at room temperature for approximately 2 hours, or until double. _A simple way to test if your dough has risen enough is to lightly press two fingertips about one-half inch into the dough.The dough is ready if an indention remains when fingertips are removed._ Use Proofing Box in colder weather, place a cup of very hot water in box.(watch carefully) *5.* Divide the dough into 2 equal pieces. Lightly oil two 11cm x 25cm loaf pans and place loaves in pans. Mist tops with pam spray and loosley cover with cloth. *6.* Proof at room temperature for about 90 minutes. Use Proffing Box in colder weather, place a cup of very hot water in box.(watch carefully) *7.* Preheat upper oven to convection 350⁰F. Just before baking, you may garnish the loaves by misting the tops with water and sprinkling on sesame seeds. *8.* Bake for about 45 - 55 minutes. Bread should be 185⁰ to 190⁰F at the center and should sound hollow. *9.* Remove immediately from the pans and cool on a rack for 1 hour before serving.
STONE GROUND WHOLE WHEAT BREAD
Make and share this Stone Ground Whole Wheat Bread recipe from Food.com.
Provided by Mairead Kelly
Categories Yeast Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Stir together yeast, water, oil, and honey in a bowl to dissolve the yeast.
- Next add salt and whole wheat flour.
- Mix well, then add white flour.
- Knead the dough until it's smooth and elastic (you can never'over-knead' the dough, sometimes I even punch the dough; it helps relieve stress!).
- Cover with a towel and let raise 20 minutes.
- Punch down and shape into a round loaf, place on greased cookie sheet, cover, and let raise until double (about 1 hour).
- Bake 35 minutes at 350 degrees.
- Enjoy!
Nutrition Facts : Calories 1877, Fat 32.9, SaturatedFat 4.5, Sodium 3513.7, Carbohydrate 355, Fiber 27.1, Sugar 53, Protein 50
More about "stone ground whole wheat bread recipes"
USING FRESH-GROUND WHOLE WHEAT FLOUR (AND SOME …
From artisanbreadinfive.com
Estimated Reading Time 7 mins
10 BEST STONE GROUND WHOLE WHEAT FLOUR RECIPES | …
From yummly.com
10 BEST STONE GROUND FLOUR BREAD RECIPES | YUMMLY
From yummly.com
100% WHOLE WHEAT BREAD RECIPE - EATING RULES
From eatingrules.com
Estimated Reading Time 6 mins
STONE-GROUND WHEAT BREAD DOUGH RECIPE | MYRECIPES
From myrecipes.com
- Combine 1 1/2 cups all-purpose flour, sugar, salt, and yeast in a large mixing bowl; stir well. Combine water and oil in a small saucepan; heat until very warm (120° to 130°). Gradually add warm water and oil to flour mixture, beating well at low speed of an electric mixer. Beat an additional 2 minutes at medium speed. Gradually add remaining 3/4 cup all-purpose flour, beating 2 minutes at medium speed. Gradually stir in stone-ground wheat flour to make a soft dough.
- Sprinkle 1 tablespoon all-purpose flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover tightly, and refrigerate 8 hours or up to 3 days, or cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down, and divide into 4 equal portions, if desired. Place each portion in a labeled heavy-duty, zip-top plastic bag or in a labeled airtight container. Store in refrigerator up to 3 days or in freezer up to 1 month. Let dough thaw at room temperature, and proceed with recipes as directed.
- To make a loaf, punch dough down, and roll entire recipe of dough into a 14- x 7-inch rectangle. Roll up dough, jellyroll fashion, starting at short side, pressing to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in an 8 1/2- x 4 1/2- x 3-inch loafpan coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
BAKING WITH STONEGROUND RED WHEAT FROM JOSEY BAKER …
From theperfectloaf.com
Estimated Reading Time 9 mins
HOW TO MAKE VEGAN WHOLE WHEAT BREAD | STONE …
From comfortfoodfarms.com
Cuisine Old CountryTotal Time 1 hr 10 minsCategory Bread
HOME GRAIN MILLING 101: BAKING WITH FRESH-GROUND FLOUR
From traditionalcookingschool.com
Estimated Reading Time 8 mins
PLATINUM INSTANT SOURDOUGH STONE-GROUND WHOLE …
From redstaryeast.com
4.7/5 (3)Estimated Reading Time 2 minsServings 1
STONE GROUND WHOLE WHEAT BREAD - YOUTUBE
STONE GROUND WHOLE WHEAT BREAD RECIPES
From tfrecipes.com
WHOLE WHEAT BREAD WITH STONE GROUND FLOUR - YOUTUBE
From youtube.com
100% STONE GROUND WHOLE WHEAT BREAD | WHOLESOME …
From wholesomeharvestbread.com
STONE GROUND WHEAT BREAD RECIPES
From tfrecipes.com
STONE GROUND WHOLE WHEAT ARTISAN BREAD RECIPE BY …
From cookpad.com
CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
From bobsredmill.com
100% STONE-GROUND WHOLE WHEAT BREAD - RECIPE | …
From cooks.com
SIMPLE WHOLE WHEAT - SOURDOUGH STARTER RECIPE
From goldenstategrains.com
100 STONE GROUND WHOLE WHEAT BREAD (MACHINE) …
From recipes.sparkpeople.com
ARTISAN STONE GROUND WHEAT BREAD - FLY-LOCAL
From fleischmannsyeast.com
STONE GROUND WHOLE WHEAT PANCAKES RECIPES | …
From recipes.sparkpeople.com
WHOLE WHEAT FLOUR - STONE GROUND | BOB'S RED MILL
From bobsredmill.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love