A warm loaf, steaming on the breadboard waiting to accompany your soup or be turned into soldiers for your breakfast can be the humble backbone of any meal. This is our easy bread recipe for a homemade loaf of goodness.
Many people have come to love the tall, fluffy rise of a white loaf of bread and then wish to adapt the recipe into a brown bread, but are disappointed with its denser, heavier result. The truth is that white bread and brown bread just aren’t the same thing, because of the varying levels of gluten in the flours.
This recipe can be adjusted to be either white or brown. But each has their own appeal so, when you’re adjusting a recipe from one to the other keep their different qualities in mind and you won’t be disappointed with the outcome.
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Makes: 1 loaf of bread | Prep: 10 mins plus rising time of about 40 mins (depending on temperature) | Cook: 30–40 mins
1. Fit the dough hook into the food processor you will be using. If that processor is your arm, then flex those muscles. Place the flour, salt and yeast in the food processor or into a large mixing bowl.
2. In a separate bowl, mix together the warm water, olive oil and honey. Pour this into the processor or mixing bowl and blend for a few minutes to form a ball of dough.
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3. Remove the dough from the processor or mixing bowl, place on a lightly floured surface and knead the dough for a few minutes.
4. Remove and shape into a long oval loaf by gently lifting and shaping the loaf with flat, cupped hands on your floured surface.
5. Place on a baking tray and make several 2 cm deep incisions across the top of the loaf. If you’re feeling creative you can even make a cross hatch pattern. By doing this you’re essentially creating room for or ‘weak spots’ for the bread to rise instead of leaving it to expand of its own accord and potentially cracking in weak areas along the sides or top of the loaf during the bake.
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6. Now, chuck a tea towel over the loaf and leave to rise in a warm place. Allow to rise until doubled in size – about 40 minutes on a warm day.
7. Preheat the oven to 200°C. Place the bread in the oven and bake for 30–35 minutes until golden brown and hollow sounding when you give it a tap.
We hope this bread recipe inspires you to opt for home baked bread with only basic ingredients in it. No additives. Just stone ground goodness.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.
What Exactly Is Fresh, Stone Milled Flour?
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.
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.
Easy Whole Wheat Artisan Bread 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. You can also buy them straight from Palouse Brand!
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
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!
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.
The Beginning Of Stone Ground Wholemeal Bread
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”).
Yes, you can, use 1000 grams of store bought whole wheat flour like Gold
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