Stone Ground Wheat Bread
A hearty and wholesome stone ground wheat bread with rich, nutty flavors perfect for sandwiches, toast, or enjoyed plain. Suitable for bread lovers seeking natural ingredients.
Ingredients
Instructions
- Mix lukewarm water, 1 tablespoon honey or molasses, 2 tablespoons yeast, and wheat flour in a large bowl.
- Cover and let set for 20 minutes or as long as all day to allow the yeast to activate.
- Add the remaining ingredients: 1/2 cup honey or molasses, beaten egg, salt, and oil.
- Gradually add white flour, about 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl.
- Knead the dough for 8 to 10 minutes until smooth and elastic.
- Divide the dough into two equal portions and place each in greased 8 1/2 x 4 1/2-inch bread pans.
- Let the dough rise for 1 to 1 1/2 hours until doubled in size.
- Bake at 350°F (175°C) for 35 to 40 minutes until golden brown.
- For rolls, divide the dough and bake at 375°F (190°C) for 15 to 20 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the honey or molasses with brown sugar. If you prefer a lighter bread, you can use a mix of all-purpose flour and stone ground wheat flour. Ensure your water is warm but not hot to avoid killing the yeast. If you’re short on time, you can skip the long rise by using a warm oven to speed up the process.
Serving Suggestions
This stone ground wheat bread pairs beautifully with soups and salads, making it a versatile addition to any meal. Serve it with a spread of butter or your favorite jam. For a delightful breakfast, try it toasted with a drizzle of honey or as a base for avocado toast. It also complements vegetarian recipes and hearty stews perfectly.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in a 350°F (175°C) oven for about 10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Stone Ground Wheat Bread contains roughly 393 calories, with 3g protein, 7g carbohydrates, and 40g fat. Note that it is relatively high in sodium, at 924mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. Simply use the same amount and mix it directly with the flour without proofing it in water first. This can save you time and still yield a great rise in your bread.
What can I do if my dough isn't rising?
If your dough isn't rising, it could be due to inactive yeast or a cold environment. Make sure your yeast is fresh and active by testing it with warm water and sugar before mixing. If needed, place the dough in a warm, draft-free area to encourage rising.
Can I add seeds or nuts to the dough?
Absolutely! Adding seeds like sunflower or flaxseed, or nuts such as walnuts, can enhance the flavor and texture of your bread. Just fold them in during the kneading process. Start with about 1/2 cup to avoid overpowering the bread’s base flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).