59 stone whole bread Recipes

stone ground whole wheat flour, seven-grain cereal, soy flour, active dry yeast, warm water, unsweetened applesauce, honey, egg substitute, soymilk

whole wheat flour (preferably stone ground), baking powder, salt, rice milk (works with any liquid ) or 1 1/2 cups water (works with any liquid), liquid fat (i.e. melted milk free margarine , vegetable oil, olive oil)

whole milk, white cornmeal (preferably stone-ground), unsalted butter, softened, salt, baking powder, eggs, separated

whole milk, divided, sugar, cornmeal , stone-ground yellow, unsalted butter, molasses , unsulfured, salt, ground cinnamon, half & half , for serving

warm water, active dry yeast, molasses, vital wheat gluten, stone ground whole wheat flour, all-purpose flour, hulled sunflower seeds, salt, stone ground whole wheat flour

water, 115 degrees, agave nectar, salt, yeast, stone ground whole wheat flour, vital wheat gluten, wheat bran, starch , hi-maize resistant, dough enhancer

stone ground whole wheat flour, graham flour, white flour, yeast, salt, powdered sugar (to prove yeast), vegetable oil, egg, honey, warm water

tepid water, stone ground whole wheat flour, dry active yeast, salt (i prefer sea ), ground flax seeds, cracked wheat, old fashioned oats (not quick cooking ), oat bran, stone ground whole wheat flour, oil or butter, for bowl

stone-ground yellow cornmeal, water, low-fat milk, unsalted butter , cut into pieces, molasses, all-purpose flour, divided, whole wheat flour, stone-ground rye flour (such as hodgson mill), salt, quick-rise yeast (about 4 1/2 tsp)

stone-ground whole wheat flour, salt, active dry yeast, whole milk, unsalted butter, molasses, eggs, toasted wheat germ, unprocessed wheat bran, bread flour, bread flour, divided, vegetable oil, divided

stone-ground whole wheat flour, salt, active dry yeast, very warm water (120o to 130o), molasses, vegetable oil, toasted wheat germ, unprocessed wheat bran, bread flour, bread flour, divided, vegetable cooking spray

yeast, warm water, vegetable oil, honey, salt, whole wheat flour, white flour (more if dough is sticky)

warm water, yeast, warm milk, eggs, beaten, honey, butter, melted, sugar, salt, unprocessed natural bran, toasted wheat germ, cracked wheat, stone ground whole wheat flour, white flour, wheat gluten (to lighten the texture a little)

oat groats, dry yeast (about 2 1/4 tsp), warm water (100o to 110o), honey, salt, divided, stone-ground whole wheat flour, divided (about 26 oz), sunflower seed kernels, water, egg white, sunflower seed kernels

whole wheat flour (stone ground is best), active dry yeast, water (110 - 115 degrees f), molasses (i ve also used maple syrup), salt

whole-wheat flour (preferably stone-ground), all-purpose flour plus additional for dusting, dark brown sugar, baking soda, salt, unsalted butter, softened and cut into pieces, well-shaken buttermilk at room temperature, eggs at room temperature, lightly beaten, accompaniments: creme fraiche ; jam

unbleached white flour, stone ground whole wheat flour, coarse whole wheat flour (or regular whole wheat flour), salt , heaping, wheat germ (or corn germ), yeast (1/4 tsp if you will leave it overnight), milk, water

light rye flour or 3 cups medium rye flour, unbleached all-purpose flour, plus extra, instant yeast, unsalted butter, melted and cooled (4 tbsp), egg, plain yogurt (preferably greek, thick whole milk yogurt), salt, sugar, caraway seed, fennel seed, stone ground whole wheat flour, for sprinkling, cornmeal, for dusting the tray