Flour, Whole Wheat, Stone Ground, 5# Top Quality

"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
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