Brown Bread Flour (Stoneground)

Stoneground brown bread flour is made by grinding whole wheat grains between stone surfaces in a slow, traditional manner. This process ensures that the wheat’s germ, bran, and endosperm are all included in the final product, offering a fuller flavor and better nutritional content compared to industrially milled flours. Because of its coarser texture and whole grain content, it produces denser, more flavorful bread.

Nutritional Information (per 100g):

• Calories: ~340 kcal
• Protein: ~13g
• Carbohydrates: ~73g
  • Sugars: ~0.4g
• Fat: ~2g
• Fiber: ~11g

(Note: Nutritional values can vary based on the specific wheat variety and processing method.)

Ingredients: Whole wheat grains.

What it is good for:

• Baking rustic, hearty, and flavorful bread.
• Producing baked goods rich in dietary fiber and nutrients.
• Supporting digestive health due to its high fiber content.
• Making pastas, pancakes, muffins, and other baked goods that benefit from a robust wheat flavor.

How to Use:

• Can be used as a one-to-one replacement for white flour in most recipes, but may require additional hydration due to its higher absorption rate.
• Store in a cool, dry place. Because it contains the whole grain (including the oil-rich germ), it can go rancid more quickly than refined flours. Storing in the fridge or freezer can extend its shelf life.

Recipe Idea – Stoneground Brown Bread: Ingredients:

• 4 cups stoneground brown bread flour
• 2 cups warm water (might need more due to the flour’s absorption rate)
• 1 packet (2 1/4 tsp) active dry yeast or instant yeast
• 2 tsp salt
• 1 tbsp honey or molasses
• 2 tbsp olive oil or melted butter

Instructions:

1. Dissolve the honey in the warm water. If using active dry yeast, sprinkle it into the water and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the stoneground brown bread flour and salt.
3. Add the yeast mixture and olive oil or butter to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, adding more flour or water as necessary to achieve a smooth, elastic consistency.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours, or until it has doubled in size.
6. Preheat your oven to 375°F (190°C).
7. Punch down the risen dough and shape into a loaf. Place in a greased loaf pan.
8. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
9. Allow to cool before slicing and serving.

Diets it fits into:

• Vegan (depending on the recipe)
• Vegetarian
• Dairy-free (depending on the recipe)

Note: Stoneground brown bread flour retains more of the wheat’s natural oils, so always ensure it’s fresh by checking for a rancid smell. The coarser texture and whole grain content can sometimes result in denser bread, so it’s crucial to adjust hydration levels and kneading times as necessary.