Stone-Ground Wheat Bread Dough

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 16%
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.4g
  • Carbohydrate: 21.8g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 151mg
  • Calcium: 0.0mg

Ingredients

  • 2 1/4 cups unbleached all-purpose flour, divided
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 package active dry yeast
  • 1 cup plus 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 1 1/4 cups stone-ground wheat flour
  • 1 tablespoon unbleached all-purpose flour
  • Vegetable cooking spray
  • 1 egg white, lightly beaten
  • 1 tablespoon cold water

Preparation

  1. Combine 1 1/2 cups all-purpose flour, sugar, salt, and yeast in a large mixing bowl; stir well. Combine water and oil in a small saucepan; heat until very warm (120° to 130°). Gradually add warm water and oil to flour mixture, beating well at low speed of an electric mixer. Beat an additional 2 minutes at medium speed. Gradually add remaining 3/4 cup all-purpose flour, beating 2 minutes at medium speed. Gradually stir in stone-ground wheat flour to make a soft dough.
  2. Sprinkle 1 tablespoon all-purpose flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover tightly, and refrigerate 8 hours or up to 3 days, or cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
  3. Punch dough down, and divide into 4 equal portions, if desired. Place each portion in a labeled heavy-duty, zip-top plastic bag or in a labeled airtight container. Store in refrigerator up to 3 days or in freezer up to 1 month. Let dough thaw at room temperature, and proceed with recipes as directed.
  4. To make a loaf, punch dough down, and roll entire recipe of dough into a 14- x 7-inch rectangle. Roll up dough, jellyroll fashion, starting at short side, pressing to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in an 8 1/2- x 4 1/2- x 3-inch loafpan coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
  5. Combine egg white and 1 tablespoon water in a small bowl, stirring well. Brush egg white mixture over loaf. Bake at 350° for 35 to 45 minutes or until bread sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.
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