The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

stoneground 100% whole wheat bread recipe need help

belindanne's picture

stoneground 100% whole wheat bread recipe need help


glad to find this site. I love making new breads for farmers market. The problem my mom & I are having is the place we order flour from ordered us in the stoneground.  So the bread is heavy and doesn't raise nice. We like to make 9-11 loaves. The recipe we use is a simple one.

Basically the flour,yeast,brn sugar,salt,shortening,and water. But the dough just doesn't rise in the bread pans like reg whole wheat flour. We don't want to use bread or white flour.  So if anyone can help me it would be great. I saw something bout soaking the flour or refrigerating it overnight. We  bake on Fridays for a sat market. Thank you Belinda


Crider's picture

From his book, Peter Reinhart's Whole Grain Breads. His published recipes are copyrighted, so you won't find them unaltered on this blog. I've seen a copied recipe elsewhere which you might want to try. You also might check your local library if you're not interested in buying the book. But in your situation, you probably need something at hand because the book is about more than just a few recipes. 

Also users here, such as txfarmer and Mebake have done some outstanding work with 100% whole wheat. This is among many others here. Check the search box. 

Offhand, plenty of hydration, plenty of kneading, and plenty of yeast help with 100% WW.

clazar123's picture

Even though the question you ask seems simple, the solution is not. Whole wheat behaves totally differently than white flour and stoneground can be rather dense. It is possible to make sandwich bread with stoneground but it will require some different techniques and definitely benefit from some enrichment.


Use milk,buttermilk,oil/shortening, eggs in the recipe.


Whole wheat needs a little extra moisture and also time to absorb it. If you don't give it time to absorb the water, the crumb will become dry and crumbly after baking.

Use potatoes/potatoe water in the dough.

Possible alternate technique:

Water roux technique-enter this in the search box-it is an interesting and useful technique for this application.

Overnight cold retard in the refrigerator-mix the dough and let it sit in a plastic covered bin in the refrigerator. This also allows theWW to soak up the moisture for a softer crumb.

What you ask will take some experimentation to see what works best for you.Some ideas.

Eternal Grain's picture
Eternal Grain

I would definitely use more water not only because you use whole wheat flour but mainly because you are using stoneground flour. Stoneground flour takes a lot more water than regular flour.

Another possible reason for your bread not rising would include gluten development. What is the consistency of your dough after you knead or maybe after the first rise? If it is very similar to the feel of a freshly mixed batch, the gluten has either been underdeveloped or the gluten has broken down. An easy way to increase gluten development without much work is to use an autolyse. Basically, combine the flour and water together and leave it alone for around 30 minutes before mixing in the rest of the ingredients.