Flour, Whole Wheat, Stone Ground, 5#

Product Features

• 100% stone ground from hard red U.S
• Nutritious bran and germ still intact
• Freshly ground on cool slow turning stone

Product Details

• Shipping Weight: 7 pounds (View shipping rates and policies)
• ASIN: B0000CEQ6H
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars Superior for Bread Baking, May 14, 2004

By 

Rebecca Johnson "The Rebecca Review" (Washington State) - See all my reviews
(COMMUNITY FORUM 04)    (TOP 50 REVIEWER)    (HALL OF FAME REVIEWER)    (VINE VOICE)    (REAL NAME)   

This review is from: Flour, Whole Wheat, Stone Ground, 5# (Misc.)

"We use and believe in stone milling because no machinery has yet been developed that grinds grains into flours, cereals, and meals quite as well as the flint-hard quartz stones used by master millers since early Roman times." ~Bob's Red Mill Site

The 100 % Stone Ground Whole Wheat Flour is my favorite flour for use in a variety of whole wheat bread recipes. It is all natural and doesn't contain any preservatives. You can use this flour for bread machine baking too and it produces superior results. I've used the recipe on the back of the bag and adapted it by using a mixture of whole wheat and regular bread flour because I didn't have any "gluten" as called for in the recipe. If you substitute 1 ½ cups of regular bread flour for part of the whole wheat flour you don't seem to need the gluten.

Bob's Red Mill products remind me of my childhood when my father took me to the Graue Mill in Oakbrook, IL where we watched corn being milled. It is now the only operating waterwheel gristmill in Illinois. While Bob's Red Mill products don't arrive in a cloth bag, the paper bags do have an old fashioned feel and have a string-sewn closure. I love the crinkly sound of the high-quality paper bags.

Bob's Red Mill uses slow turning, 100-year-old millstones to naturally grind together the bran, endosperm and germ that contains the nutritious oil. This is a "cool stone grinding process" which preserves nutrients normally lost in high-speed, high-heat milling.

This company produces more than 400 products. Look for everything from hot cereals and mixes to flour milled from a wide variety of grains. If you love making natural breads in your bread machine, the flours are superior and produce deliciously nutritious breads.

Whole Wheat Oat Rolls

1 c. water, warmed to 110°F
5 T. fat-free milk powder
2 T. clover honey
2 T. salted butter, melted
2 1/2 tsp. active dry yeast
1 lg. egg
2 c. bread flour
1 c. Bob's Red Mill whole-wheat flour
1/2 c. Bob's Red Mill thick-rolled oats
2 T. wheat germ
1 1/2 tsp. salt
Melted butter
Oats

The dough may be made in a bread machine or by hand. Bread machine method: Place the water, milk powder, honey, melted butter, yeast, egg, bread
flour, whole-wheat flour, oats, wheat germ and salt into a bread machine pan. Set bread machine for whole wheat, dough and large loaf cycle. Form rolls.
Hand method: In a large bowl, whisk the water, milk powder, honey, melted butter, yeast and egg. In an extra large bowl, mix the flour, whole wheat flour,
oats, wheat germ and salt. Stir in the yeast mixture.

Place dough on a well-floured breadboard. Knead until smooth and elastic. Place in an oiled bowl, turn once, then cover with a damp cloth. Turn oven on to 200°F, when you can feel the heat on your hand, turn the oven off. Place bowl in the warm oven and let the dough rise until double.

Punch the dough down and cut into 16 pieces. Form rolls then brush with melted butter. Sprinkle the tops of the rolls with the oats. Let rise for 45 minutes or until double then bake in a preheated 400°F oven 10-15 minutes or until lightly browned.

Makes 16 rolls

~The Rebecca Review

1 of 1 people found the following review helpful:

5.0 out of 5 stars Superior wheat IMO, June 9, 2011

By 

zonlyone - See all my reviews

This review is from: Flour, Whole Wheat, Stone Ground, 5# (Misc.)

I make homemade bread every other week. I decided to pick up this brand at a local market, instead of using King Arthur's flour like I normally do. It was Kosher, so I decided to give it a try.

The flavor of the wheat is superior to any I've used. This flour is wonderful in honey wheat bread. The flavor it gives is so good, and my kids love it. I don't think I'm going to use any other wheat flour again. This is definitely worthy of it's reputation.

I used 3/4 of the wheat flour, and 1/4 of organic bread flour, and the bread was awesome. I thought it would be really dense and heavy, but it actually came out lighter than expected without a heavy taste. You can only achieve that with high-quality wheat. Spring wheat is known to have more protein, so you can probably get by without the bread flour during the Spring and Summer months for your bread.

Overall, I am so happy I found a high-quality flour that all of us can enjoy, while being able to receive the nutritional benefits of stone-ground wheat. It's relieving to accomplish both with one product, as it's hard to do this with 3 kids. But, they all loved it to my amazement. As did I.

I think you'll be really happy with it.