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Old Stone Mill Bread Recipes

Old Stone Mill Whole Wheat Bread

by Louise Richards

This will be a heavier loaf but very healthy !

  • 6 cups of Old Stone Mill Bolter Flour or Whole Grain Flour
  • 2 cup of warm water
  • 1 tbsp of instant dry yeast
  • 1 tbsp of salt
  • 2 tbsp of honey
  • 3 tbsp of vegetable or canola oil
Lightly mix the flour and water in a bowl and leave to rest for 1 hour.

Add remaining ingredients

Knead for approximately 10 minutes

Place dough in bowl and cover with a plate

Ferment for 1 hour 30 minutes

Turn out dough on counter and knock back

Bench for 10 minutes

Mold to desired shape (makes 2 loaves)

Proof, covered with clean tea towel, for 1 hour 30 minutes

Heat oven to 400°F (200°C) at least 5 minutes before baking.

Bake for 30 minutes

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Tel: 613-928-2584 (office)
Email: info@deltamill.org
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