Stone Ground Mill Bread

Stone Ground Mill Bread
My little helpers :)

Mix : 1/2 cup warm water
1 TBLS honey
1 1/2 pkgs dry yeast

Set aside.
Good, active yeast will double in size by the time you are ready to mix it into the dough.

Mix: 1 cup stirred whole wheat flour with 1 1/2 cups of water. Cook until thick and smooth, stirring constantly. This mixture will be lumpy at first and stick to the pan, but if you keep on cooking and stirring, it will smooth out. Put the mixture into a large bowl.
Add to the cooked flour in the following order:
1/4 cup honey (or 1/3 cup of packed B.S.)
1 scant TBLS salt
1/3 cup powdered milk
1/3 cup oil
1 egg
1 cup stirred whole wheat flour
Mix well. (If you use non-instant powdered milk, mix with flour to prevent lumping)

Add yeast mixture to flour mixture, which by now should be cool enough not to kill the yeast but warm enough to help it grow. Add 2 1/2 cups(plus 2 TBLS honey, if you used) stirred whole wheat flour to the above. The dough should be almost stiff enough to hold its shape.
Leave dough in the bowl, cover it with a towel, place in a warm, non drafty place for about 1 hour, or until double in bulk.

Turn onto floured board or table. Knead 2 to 3 minutes or until smooth and elastic, using just enough flour to keep the dough from sticking to your hands. In kneading, push the dough away from you with the heel of your hand, pull the top of the dough over toward you, fold the dough, press down and away from again. (This folding action stretches the gluten, giving a good texture to the bread).

Cover the dough with a towel; let stand 15 mins

Punch down, knead 2 to 3 minutes and let stand another 15 mins

(If you are in a hurry, you can leave out the two 15 minute rest periods; however, the texture of your bread will suffer)

Knead the bread a few more strokes, cut it in half. Shape into two loaves. (I have a nice big one) Pinch the ends together and tuck under. Place in greased bread pans, cover with towel, let rise until puffy, about 2 hours or doubled. If desired, brush lightly with beaten egg and sprinkle with sesame or poppy seeds.

Bake 30-35 mins 375 degrees

Will be moist(15 mn foil under, 15 mn on top)
Cover last 5-10 mins

It was so good. My family just loved it. My hubby that does not like wheat breads, really love this one.

Stone Ground Mill Bread

Mix : 1/2 cup warm water
1 TBLS honey
1 1/2 pkgs dry yeast

Set aside.
Good, active yeast will double in size by the time you are ready to mix it into the dough.

Mix: 1 cup stirred whole wheat flour with 1 1/2 cups of water. Cook until thick and smooth, stirring constantly. This mixture will be lumpy at first and stick to the pan, but if you keep on cooking and stirring, it will smooth out. Put the mixture into a large bowl.

Add to the cooked flour in the following order:
1/4 cup honey (or 1/3 cup of packed B.S.)
1 scant TBLS salt
1/3 cup powdered milk
1/3 cup oil
1 egg
1 cup stirred whole wheat flour
Mix well. (If you use non-instant powdered milk, mix with flour to prevent lumping)

Add yeast mixture to flour mixture, which by now should be cool enough not to kill the yeast but warm enough to help it grow.

Add 2 1/2 cups(plus 2 TBLS honey, if you used) stirred whole wheat flour to the above. The dough should be almost stiff enough to hold its shape.
Leave dough in the bowl, cover it with a towel, place in a warm, non drafty place for about 1 hour, or until double in bulk.

Turn onto floured board or table. Knead 2 to 3 minutes or until smooth and elastic, using just enough flour to keep the dough from sticking to your hands. In kneading, push the dough away from you with the heel of your hand, pull the top of the dough over toward you, fold the dough, press down and away from again. (This folding action stretches the gluten, giving a good texture to the bread).

Cover the dough with a towel; let stand 15 mins

Punch down, knead 2 to 3 minutes and let stand another 15 mins

(If you are in a hurry, you can leave out the two 15 minute rest periods; however, the texture of your bread will suffer)

Knead the bread a few more strokes, cut it in half. Shape into two loaves. (I have a nice big one) Pinch the ends together and tuck under. Place in greased bread pans, cover with towel, let rise until puffy, about 2 hours or doubled. If desired, brush lightly with beaten egg and sprinkle with sesame or poppy seeds.

Bake 30-35 mins 375 degrees

Will be moist(15 mn foil under, 15 mn on top)
Cover last 5-10 mins