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Flour submenu: Flour Home | Growing the Wheat | Grinding the Grain | Sorting the Flour | Best Uses of the Flour | 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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The Delta Mill Society
Box 172, Delta, Ontario K0E 1G0
Tel: 613-928-2584 (office)
Email: info@deltamill.org |
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