The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mix ratio of flours

Fherzog's picture

Mix ratio of flours

My wife and I just picked up three bags of stone ground flour at a local grist mill. It's the first time I will use such flour in my bread machine. My wife says I must mix in a certain amount of regular flour to avoid baking "a hockey puck". I need to know what that ratio of regular to stone-ground flour is.
I'm also trying to cut down on carbs so I would like to use something besides that ultra-processed flour that not only contains too many carbs but actually affects my allegies. Can you help?

whitedaisy's picture

This is the wheat bread recipe that I got from my local mill. I have made this recipe by hand and in my machine. It's always been a little dense, but I think that has more to do with the baker than the recipe. :o) Makes yummy toast.

Lehi Roller Mill Honey Wheat Bread:
1 2/3 cup warm water
2 1/3 cup white flour
1 1/4 cup wheat flour
1/4 cup germade
1/4 cup cracked wheat
1/3 cup honey
2 tsp salt
2 1/2 TB yeast

Ricardo's picture

Are you sure that stone ground flour is your best choice?
If you have stone grain flour it means the flour has no extraction rate so is 100% this may mean that it may contain more natural allergens than a low extraction flour