Homemade Honey Stoneground Wheat Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 160.6
- Total Fat: 1.4 g
- Cholesterol: 1.0 mg
- Sodium: 203.6 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 4.2 g
- Protein: 6.1 g
View full nutritional breakdown of Homemade Honey Stoneground Wheat Bread calories by ingredient
Number of Servings: 12
Ingredients
-
2 1/4 tsp yeast
1/4 cup ground flax
1/4 cup milk
2 tbs honey
1 cup unbleached bread flour (king arthur'sworks well)
3-3.5 cups stoneground whole wheat (bob's red mill works best)
Directions
Makes about 12 slices
In a large bowl combine 2 1/4 tsp yeast with 1 cup warm water. Allow yeast to bloom.
Add 2 tbs honey
Add the flax, milk, and salt.
Mix in the bread flour, then add by the 1/4 cupfuls the stoneground wheat.
Combine until dough is no longer super sticky. Knead for about 8-10 minutes. Allow to rise in a greased bowl for approx 1 hr or until it really has "grown". Punch it down and roll it in a "loaf' and put into a loaf pan. Allow it to rise again.
Once rising is complete, bake for 30 minutes at 350 degrees.
*I have only used a Kitchen Aid mixer when making this- So i let my machine knead it for 8 minutes or so. I also have a proof setting on my oven and that allows my bread to rise rather quickly. Using Bob's Red Mill flour has given me the best results due to the higher protein content, combined with King Arthur's bread flour (again higher protein content).
Number of Servings: 12
Recipe submitted by SparkPeople user NWM131KRISTI.
In a large bowl combine 2 1/4 tsp yeast with 1 cup warm water. Allow yeast to bloom.
Add 2 tbs honey
Add the flax, milk, and salt.
Mix in the bread flour, then add by the 1/4 cupfuls the stoneground wheat.
Combine until dough is no longer super sticky. Knead for about 8-10 minutes. Allow to rise in a greased bowl for approx 1 hr or until it really has "grown". Punch it down and roll it in a "loaf' and put into a loaf pan. Allow it to rise again.
Once rising is complete, bake for 30 minutes at 350 degrees.
*I have only used a Kitchen Aid mixer when making this- So i let my machine knead it for 8 minutes or so. I also have a proof setting on my oven and that allows my bread to rise rather quickly. Using Bob's Red Mill flour has given me the best results due to the higher protein content, combined with King Arthur's bread flour (again higher protein content).
Number of Servings: 12
Recipe submitted by SparkPeople user NWM131KRISTI.