Best Stone Ground Honey Wheat Bread Recipes

OLD-FASHIONED HONEY-WHOLE WHEAT BREAD

Steps:

• Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.
• Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
• Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
• Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F.
• Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

STONE GROUND WHOLE WHEAT BREAD

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!

STONE GROUND HONEY WHEAT BREAD

Steps:

• Combine all dry ingredients into standard Kitchen Aid mixer bowl and begin to mix on low for two minutes(I use the wire wisk attachment to keep it airy).
• Switch to dough hook attachment and resume mixing at a medium speed.
• Combine egg and vegetable oil and beat until mixed.
• Add to bowl.
• Warm honey in microwave to make it pourable and add to bowl.
• Begin to slowly add warm water to bowl while mixing. Pour water until dough completely wraps itself around the dough hook in a large ball.
• Grease a large mixing bowl and place dough in bowl.
• Cover with a towel and let rise for an hour.
• Grease two loaf pans and coat grease with flour. Divide dough into tow loaves and place in each pan.
• Cover and let rise until dough rises 1-2 inches over top of loaf pan.
• Preheat oven to 350 and bake loaves on center rack for 40-45 minutes until golden brown.
• Cover loaves with a towel on a cooling rack for an hour and then place in large ziplock bag for storage.

HONEY WHOLE-WHEAT BREAD

Steps:

• In a small bowl, stir honey into warm water, then sprinkle with yeast. Let stand until foamy, about 5 minutes.
• Stir together flour and salt in a medium bowl, then stir in yeast mixture and melted butter just until a dough forms. Knead on a lightly floured surface until smooth, 5 to 10 minutes. Transfer to a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 45 minutes.
• Preheat oven to 375 degrees. Punch down dough. Shape into an 8-inch square, about 1 inch thick. Fold in two opposite sides of dough to meet in middle, slightly overlapping. Press seam to seal. Place dough, seam-side down, in a buttered 9-by-5-inch loaf pan. Sprinkle with flour. Cover with plastic wrap and let rise in warm spot until dough is about 3/4 inch above top of pan, 30 to 45 minutes.
• Transfer pan to oven and immediately reduce heat to 350 degrees. Bake, rotating pan halfway through, until top is golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Let cool in pan on wire rack 20 minutes, then turn out bread onto rack and let cool completely. Bread can be stored, tightly wrapped, at room temperature up to 3 days or frozen up to 3 months.