I’m so in love with this easy stone ground whole wheat bread recipe otherwise known as “Bucket Bread”. It’s so versatile because you make a big batch and just pull off what you need when you’re ready to bake it. Make it into bread loaves or rolls. I bake a few loaves every week because it is so easy! No kneading required! It really is the best homemade bread recipe in my opinion. Plus no dutch oven needed! I like to use a mixture of freshly milled hard white wheat (paid link) and einkorn flour (paid link). Truth be told, it’s really a rustic whole wheat bread recipe with herbs, pumpkin and sunflower seeds and not just a plain Jane healthy brown bread recipe.
Some people call this homemade bread recipe, “Bucket Bread, ” because you mix the dough in a big plastic container (paid link). Then you allow it to rise 2 hours, and then stick it in the fridge. When you’re ready to make bread, pull off about 1 pound of dough, let it rise and bake. Literally it is 5 minute a day bread (prep time, not rising or baking time). The dough keeps for about 2 weeks in the fridge and makes about 4 loaves or you can make it into rolls. Just bake it when you need it. It’s the perfect homemade healthy brown bread recipe with an artisan twist!
Baking with freshly milled flour is simply the best! When I bought my Nutrimill Grain Mill (paid link) , I was so excited to use it but I had a hard time finding, “grinding your own flour, ” bread recipes. I ended up buying the book, The New Artisan Bread in Five Minutes a Day (paid link) . It’s a fantastic book, but I didn’t realize the recipes used store bought ground flour. Because I was using freshly milled flour, I had to adapt their recipe.
Gluten Free Brown Bread —wheat Free With A Hearty, Wheaty Taste
Later I realized the authors had published another book called, The New Healthy Bread in Five Minutes a Day (paid link) – I was happy to see that my liquid measurement adaptations were similar to their recipe. If you’re new to making bread, I highly recommend both of these books. I can’t even begin to give you all the tips and information that they provide. They are geniuses! Both books are absolutely fantastic! And you can easily adapt the recipes to your own tastes as I did for this recipe.
Since my family was new to the idea of eating whole grain, I created my recipe adding honey, herbs, and olive oil. Olive oil makes the bread softer and my family loves garlic, rosemary and honey. I also loved the idea of mixing einkorn flour (paid link) and whole wheat flour to create my own multigrain. You can also use all hard white wheat (paid link) instead of the combination. Don’t worry, your family will love this bread!
Grinding your own flour isn’t hard and takes no time at all. Seriously, it adds only a few minutes to your prep time. The biggest thing I learned right away is to turn on the mill before adding the wheat berries, otherwise the grinder gets stuck. Whoops! Play around with the different grinder settings until you get the one you want. I relied a lot on Melissa K. Norris and her podcast when first learning how to use my Nutrimill Grain Mill (paid link). She has many great tips – especially for beginners. I buy my Einkorn berries and wheat berries in bulk from Pleasant Hill Grain but if I want to try them out first before buying a huge quantity then I typically buy them in smaller quantities from Palouse Brand (paid link) on Amazon.
Whole Wheat Bread For The Bread Machine Recipe
Stone ground refers to the way the wheat berries are ground into flour – grinding the grain between two mill stones. Mass produced flours are produced using rollers. The two stones are hidden underneath the bowl in this picture.
Stone ground flour is less processed than regular whole wheat flour. It contains more vitamins, minerals, fats and fiber than whole wheat flour because it contains a higher percentage of the germ and the bran. Breads made with stone ground flour are more flavorful but sometimes can be too strong for some eaters. I’ve added oil, honey and herbs in my recipe to make my bread appeal to more people who aren’t accustomed to the strong taste of whole grain. Everyone that has tasted my bread are surprised how delicious it really is! Stone ground flour bread recipes tend to be more dense and moist, while breads made with roller milled flours are loftier and have a more open crumb structure because the flour particles are finer.
I keep my freshly milled flour up to a week in the refrigerator or freeze it up to 6 months. Because it has no preservatives, it will go rancid quickly – within 3 days if left at room temperature. I highly recommend this Nutrimill Grain Mill (paid link). They have different versions, but they all are great!
Whole Wheat Sourdough Bread
Einkorn is a variety of wheat and is considered an ancient grain. I like to use it along with hard white wheat berries (paid link) in this recipe as it gives the bread a nutty and toasty taste. Einkorn has a much higher protein content than modern wheat. It is also the only wheat that’s missing certain types of gluten proteins that some people are sensitive to which makes it easier for some people to digest. To read more about einkorn, check out this great article.
This recipe calls for Vital wheat gluten (paid link) which is a natural product found in wheat. It improves the texture and elasticity of the dough. Whole wheat grain breads tend to be dense so it gives volume to the bread and helps to create a lighter textured bread.
When making bread or my Homemade Thin Crust Pizza Dough, it’s important to weigh out the flour. It’s amazing the difference between a loosely packed cup of flour and a tightly packed cup of flour so for the best results, make sure you weigh the ingredients out on a food scale (paid link). If you’re not sure how to measure and tare, check out this post. Scroll down to “How to Use Tare”).
Homemade Soft Multigrain Bread
Yes, you can, use 1000 grams of store bought whole wheat flour like Gold Medal Whole Wheat Flour (paid link) but you will need to adjust the total liquid to be 965 grams (about 4 1/4 c. of liquid-includes: water, honey, oil.)
The wet bread dough that you make and keep in the refrigerator will last about two weeks. It does tend to get a little dense at the end so just be aware.
Yes! You can definitely freeze the dough! After the initial overnight in refrigerator step, pull off 1 pound of dough. Place in a vacuum sealed bag (paid link) and freeze. The night before you want to bake it, place the bag in the refrigerator to thaw. The next day pull it out, shape into a loaf, allow to rise as normal (90 min) and bake it according to directions.
The Best Homemade No Knead Stone Ground Whole Wheat Bread Recipe
In a largebig plastic container (paid link)or bowl, carefully weigh out 600 grams of freshly milled einkorn and 400 grams of freshly milled hard white wheat (paid link) flour. (See post above if you want to use store bought whole wheat flour).
Add enough luke warm water (about 3 cups at about 100°) until liquid mixture reaches 4 cups. You don’t need to measure the water separately if you just pour it into the liquid mixture until it reaches 4 cups.
Mix well usingDanish dough whisk (paid link). Dough mixture should be fairly wet. Be sure to get all the dry parts at the bottom of the container. You want the entire mixture wet.
Whole Wheat Sourdough
Cover with lid. Make sure the lid has a tiny hole in it (my husband drilled a tiny hole in mine, or crack the lid slightly, or use plastic wrap and leave some space so the gas can escape. You do NOT want this airtight. Leave dough on the counter for 2 hours at room temperature.
When ready to make bread, prepare a pizza peel (paid link) by sprinkling it generously with flour. Pull up about 1 pound of dough (measure on food scale (paid link)). Save the rest for another time. Take the dough mass in your hands and add as much flour to your hands as needed so it won’t stick. Pull the surface of the dough around to the bottom, rotating as you go. Work it for about 30 seconds until it’s a smooth ball and everything is tucked under. It will still be a wet dough, don’t worry, that’s ok. You don’t want to use too much flour.
Cover with couche (dough cloth (paid link)). Allow dough to rise 90 minutes in a warm place. If you have a bread proof option on your oven, you can definitely use it for this step.
Easy No Fail Whole Wheat Bread
When timer is down to last 30 min, preheat oven to
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