100% Stone-Ground Whole Wheat Bread

Author: Bob’s Red Mill  / Unprocessed October

Makes 2 Loaves (26 slices).   

Ingredients

• 2 Tbsp Active Dry Yeast
• ¼ cup Warm Water (110 degrees)
• ¼ cup + 2 Tbsp Honey
• 1-1/2 tsp Sea Salt
• 3 Tbsp Oil*
• 1-3/4 cups Warm Water (110 degrees)
• 6 cups Stone-Ground Whole Wheat Flour

Instructions

1. Dissolve yeast in ¼ cup warm water. Allow to proof 3-5 minutes.
2. Combine next 4 ingredients and add to yeast mixture.
3. Stir in flour, mix well. Knead 10 minutes. Let rise 1 hour and 45 minutes.
4. Punch down. Let rise 40-60 minutes until doubled.
5. Punch down and let rise a third time until doubled.
6. Shape into 2 loaves and let rise until doubled.
7. Preheat oven to 350 degrees Fahrenheit. Bake for 45 minutes.

Notes

Optional: If you like sesame seeds or poppy seeds, roll dough on damp towel and in seeds before putting in pans. * Regarding the oil: The original recipe calls simply for “Vegetable Oil,” but most vegetable oils are highly processed. Extra Virgin Olive Oil, Virgin Coconut Oil, Butter, or Peanut Oil may all be good options. Give it a try and let us know how it turns out!