Romancing the Mill Stone - Sandra's Easy Stone Ground Whole Wheat Bread

Here is a divine vegan whole-wheat loaf. Please ensure you use stone-ground wheat that contains no additives, unhealthy preservatives, or sugar, and isn't so refined that it resembles something you can make lines with and sniff. If you’re wheat- or gluten-intolerant, give this recipe a try; I am, and I haven’t had a moment’s discomfort. Sandra is an excellent cook, and I am always delighted when she shares a recipe with me. So here goes.

This bread recipe and its ingredients will be the first things we pack for a road trip. It’s so easy and very versatile.

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SANDRA’S STONE GROUND WHOLE WHEAT BREAD

Line 2 small bread tins (or 1 Medium bread tin) with baking paper. (I wet the baking paper under a tap, and then line the tin)

Spray or brush with Olive Oil to prevent any sticking

Switch the oven on to a low temperature. I turned my oven on to 100֠C

In a large mixing bowl:

Add the liquids to the dry ingredients and mix well using a wooden spoon. (I used my Kenwood Chef with the dough hook, but it’s really not necessary as the mixture is very pliable).

Once all the flour has been incorporated, spoon the mixture into the tins

Place the bread into the warm oven and leave to prove for about 15-20 minutes until nicely risen. If you use a different oven type, adjust the proofing time accordingly, as oven temperatures and humidity can vary and affect rising times.

Do not remove the bread, but turn the heat up to 180֠C and bake for 20-25 minutes for small loaves and 30-40 minutes for a larger single loaf. The bread should sound hollow when tapped on the crust, indicating doneness.  If unsure, use a thermometer; internal temperature should reach about 90֠C.

Cool on a cooling rack.

I bought Eureka Mills Stone Ground Flour and Gideon Milling's flour.  Supporting farmers who grow organic crops and mill with traditional millstones helps you feel connected to healthy, sustainable practices, which is important for health-conscious and vegan readers.

While I waited for my bread to bake, I used 4 x 250ml frozen canisters of cream, defrosted them in cold water, made a pound of butter, and then used the buttermilk to make a pancake mixture, which we used today.  Delicious.  Killing two birds with one stone is a job well done. 

Supper was a wholesome barley and vegetable soup, whole wheat bread and homemade butter.  What could be nicer?

Thank you, Sandra, for inspiring me to bake your easy bread. Take a minute to watch the video; it'll give you a clue on how to make your own bread.

Bon Appetito Amigo