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Stone Ground Honey Wheat Bread: A Taste of Home

The aroma of baking bread is, for me, the ultimate comfort. I remember as a child, the sheer anticipation as the house filled with the warm, nutty scent of my grandmother’s whole wheat loaves. The crust, slightly crisp, gave way to a tender, honey-sweetened crumb that was simply irresistible. That memory, that feeling of home, is what I strive to recreate every time I bake a loaf of this stone ground honey wheat bread.

Recipe Overview

Prep Time: 2 hours
Cook Time: 40-45 minutes
Total Time: 2 hours 45 minutes
Yield: 2 loaves
Dietary Type: Vegetarian

Ingredients

4 cups stone ground whole wheat flour
2 cups graham flour
2 cups white flour
2 (1/4 ounce) packets yeast
1 teaspoon salt
1/3 cup powdered sugar (to prove yeast)
1/3 cup vegetable oil
1 egg
1/2 cup honey
2-3 cups warm water

Equipment Needed

Stand mixer (KitchenAid or similar)
Wire whisk attachment
Dough hook attachment
Large mixing bowl
Kitchen towel
Two loaf pans
Cooling rack
Large Ziploc bag

Instructions

In the bowl of a standard stand mixer, combine all the dry ingredients: stone ground whole wheat flour, graham flour, white flour, yeast, salt, and powdered sugar.
Using the wire whisk attachment, mix on low speed for about two minutes to ensure everything is evenly distributed and the mixture is aerated.
Switch to the dough hook attachment. Increase the mixer speed to medium.
In a separate bowl, whisk together the egg and vegetable oil until well combined.
Add the egg and oil mixture to the mixer bowl.
Warm the honey in the microwave for a few seconds until it becomes pourable. This helps it incorporate into the dough more easily.
Add the warmed honey to the mixer bowl.
With the mixer running on medium speed, slowly begin adding the warm water. Gradually pour in the water until the dough comes together and forms a large ball that wraps completely around the dough hook. You might not need all 3 cups of water; add it gradually until the dough reaches the right consistency. The dough should be slightly tacky but not overly sticky.
Grease a large mixing bowl with vegetable oil. Place the dough in the greased bowl, turning it to coat all sides. This prevents the dough from sticking as it rises.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about an hour, or until it has doubled in size.
Once the dough has risen, grease two loaf pans with vegetable oil and then lightly coat the greased pans with flour. This will prevent the bread from sticking to the pans and ensure easy removal.
Divide the dough evenly into two portions. Gently shape each portion into a loaf and place it into a prepared loaf pan.
Cover the loaf pans with a kitchen towel and let the dough rise again until it rises 1-2 inches above the top of the loaf pan. This second rise is crucial for a light and airy texture.
Preheat your oven to 350°F (175°C).
Once the dough has risen sufficiently, bake the loaves on the center rack of the preheated oven for 40-45 minutes, or until they are golden brown on top.
To ensure the bread is fully baked, insert a toothpick into the center of a loaf. If the toothpick comes out clean, the bread is done. You can also check the internal temperature with a thermometer; it should read around 200-210°F (93-99°C).
Remove the loaves from the oven and immediately transfer them to a cooling rack.
Cover the loaves with a clean kitchen towel while they cool on the rack for about an hour. This helps to keep the crust soft.
After the bread has cooled completely, store it in a large Ziploc bag or airtight container to maintain its freshness.

Expert Tips & Tricks

Proving the yeast: To ensure your yeast is active, you can proof it before adding it to the other ingredients. Simply dissolve the yeast in a 1/4 cup of the warm water with the powdered sugar. If it foams up after 5-10 minutes, it’s good to go!
Kneading the dough: The dough should be kneaded until it is smooth and elastic. If you are using a stand mixer, this will take about 8-10 minutes. If you are kneading by hand, it will take about 10-12 minutes.
Adjusting for humidity: The amount of water needed may vary depending on the humidity in your kitchen. If the dough seems too wet, add a little more flour, one tablespoon at a time, until it reaches the desired consistency. If it seems too dry, add a little more water, one tablespoon at a time.
Scoring the loaves: Before baking, you can score the tops of the loaves with a sharp knife or lame. This will help the bread to expand evenly in the oven and prevent it from cracking.
Oven temperature variations: All ovens are different, so you may need to adjust the baking time slightly depending on your oven. If the bread is browning too quickly, you can tent it with foil.
Enhancing the flavor: For a richer flavor, try adding a tablespoon of molasses or brown sugar along with the honey. You can also add a handful of chopped nuts or seeds to the dough before the second rise.

Serving & Storage Suggestions

This stone ground honey wheat bread is delicious served warm with butter, jam, or a drizzle of honey. It’s also great for sandwiches, toast, or alongside a bowl of soup.

To store the bread, keep it in a Ziploc bag or airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bread for up to 2 months. Thaw the bread completely before serving. You can also refresh the bread by wrapping it in foil and heating it in a 350°F oven for about 10 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1508 kcal	–
Calories from Fat	380 g	25%
Total Fat	42.2 g	64%
Saturated Fat	6 g	30%
Cholesterol	105.8 mg	35%
Sodium	1217.1 mg	50%
Total Carbohydrate	260.6 g	86%
Dietary Fiber	17.2 g	68%
Sugars	90.1 g	360%
Protein	32.8 g	65%

Variations & Substitutions

Spelt Flour: Substitute some or all of the whole wheat flour with spelt flour for a slightly different flavor and texture.
Maple Syrup: Replace the honey with maple syrup for a vegan option and a unique flavor.
Seeds and Nuts: Add a mix of seeds like sunflower, pumpkin, or flax seeds and chopped nuts like walnuts or pecans for added texture and nutritional value. Incorporate them during the second kneading stage.
Cinnamon Raisin: Add a teaspoon of cinnamon and a half cup of raisins to the dough for a classic cinnamon raisin bread variation.
Savory Bread: Omit the honey and add herbs like rosemary, thyme, or oregano for a savory loaf. Consider adding grated Parmesan cheese for extra flavor.

FAQs (Frequently Asked Questions)

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, but you’ll need to proof the active dry yeast in warm water with sugar for about 5-10 minutes before adding it to the other ingredients.

Q: My bread is browning too quickly. What should I do?
A: Tent the loaves with aluminum foil during the last 15-20 minutes of baking to prevent them from getting too dark.

Q: Can I make this bread without a stand mixer?
A: Yes, you can knead the dough by hand. It will require more effort and time (about 10-12 minutes of kneading).

Q: How do I know when the bread is done baking?
A: The bread is done when it’s golden brown on top, sounds hollow when tapped on the bottom, and a toothpick inserted into the center comes out clean.

Q: Can I freeze this bread?
A: Yes, you can freeze the bread for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn.

Final Thoughts

This stone ground honey wheat bread is more than just a recipe; it’s a connection to simpler times, to the warmth of a home filled with love and the comforting aroma of freshly baked bread. I encourage you to try this recipe and experience the joy of creating something truly special. Don’t be afraid to experiment with variations and substitutions to make it your own. And please, share your baking adventures and feedback—I’d love to hear how it turns out for you. Serve a slice warm, with a smear of butter and a cup of herbal tea, and let the simple pleasure of homemade bread fill your senses.

Stone Ground Honey Wheat Bread Recipe