Whole Wheat Flour, 4 Pack, 24 oz (680 g), From Bob's Red Mill
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Bob's Red Mill
To Your Good Health
From US No. 1 Hard Red Wheat
Bob's Red Mill finely ground 100% Whole Wheat Flour is freshly milled on a cool and slow turning, century-old stone-buhr millstones from plump and hearty dark northern, hard red wheat. It contains all of the wheat berry's healthy and natural elements - the germ, endosperm and bran.
You can see our quality!
Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
Keeps best refrigerated or frozen
When a recipe wins the Grand Prize in our baking contest, there is little left for us to do other than abundantly thank Daryl Perry of Olympia, Washington, and heartily recommend it to you!
1 tbsp. active dry yeast
1 ½ tbsp. turbinado sugar
1 ¼ cups warm water
1 ½ tsp. sea salt
1 ½ tbsp. safflower oil or other vegetable oil
2 tbsp. Bob's Red Mill Oat Bran Cereal
¼ cup Bob's Red Mill Thick Cut Rolled Oats
1 cup Bob's Red Mill Stone Ground Whole Wheat Flour
2 cups Bob's Red Mill Unbleached White Flour
In a large bowl mix the yeast, sugar, warm water. Let rise for a few minutes. Stir in the remaining ingredients in the order given. Turn dough out on a well-floured pastry cloth and knead until smooth and elastic, adding more Bob's Red Mill Stone Ground Whole Wheat Flour as needed to prevent sticking. Place dough in a large oiled bowl and cover with a towel. Set bowl in a warm place and let dough rise until doubled (about 1 hour). Then punch dough down and turn onto lightly floured surface; shape into loaf. Place in a 9 x 5 x3 oiled bread pan, cover with towel and let rise again until doubled in bulk. Preheat oven to 425º. Place oven rack in the center of oven and place bread on the center of the rack. Bake for 25 minutes, or until done. Note: This recipe can be doubled. After first rising divide the dough in half and shape into two loaves. Place each loaf in an oiled bread pan.
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