freshly baked bread with two slices on a wooden board

Stone Ground Whole Wheat Flour Bread

  • myWW Points:4 Smart Points per slice for all plans
  • Author: Amy Lawrence
  • Prep Time: 15 minutes
  • +2 hours rising +overnight in refrigerator:
  • Cook Time: 30 min
  • Total Time: 35 min (plus rising time)
  • Yield: 4 loaves 1x
  • Category: bread
  • Method: Baking
  • Cuisine: American


I’m so in love with this easy no knead stone ground whole wheat flour bread recipe. It’s so versatile and it really is a unique concept. You mix the dough in a bucket, allow it to rise 2 hours, stick it in the fridge. When you’re ready to make bread, you pull off about 1 pound of dough, let it rise and bake.  Literally it is 5 minute a day bread (prep time). The dough keeps for about 2 weeks in the fridge and makes about 4 loaves. Just bake it when you need it. It’s the perfect healthy brown bread recipe with an artisan twist! This recipe was adapted from this fabulous book: The New Healthy Bread in Five MInutes a Day . The directions may look complicated but I just tried to explain everything in detail. Don’t worry, it’s not hard at all! Once you have the first batch made, you’ll see how easy it is to have bread every day!



  • 600 grams of stone ground einkorn wheat flour
  • 400 grams of stone ground whole wheat flour (I use hard white wheat) or you can use 1000 grams of stone ground whole wheat and omit the einkorn
  • 42 grams (about 1/4 cup-this one you can use measuring cupvital wheat gluten
  • 1 tablespoon yeast (I use Saf Instant Yeast for this recipe)
  • 1 tablespoon kosher salt
  • 68 cloves of garlic, minced
  • 1 handful of fresh rosemary leaves (about 4 tablespoons before chopped)-you can vary amount
  • 1 small handful of fresh thyme (about 2 tablespoons after stripping leaves, before chopped)-you can vary amount
  • 1/2 cup honey
  • 5 tablespoons of olive oil
  • 690 grams lukewarm water (about 3 cups of water at about 100°) 
  • 2 tablespoons of raw sunflower seed kernels
  • 2 tablespoons of raw shelled pumpkin seeds


  1. In a large big plastic container or bowl, combine flours, wheat gluten, yeast and kosher salt.
  2. In a food processor, chop rosemary, thyme, and garlic until finely chopped. 
  3. Add herb mixture to flour mixture.
  4. In a large liquid glass measuring cup, pour in 1/2 cup of honey and 5 tablespoons of olive oil.
  5. Add enough luke warm water (about 3 cups at about 100°) until liquid mixture reaches 4 cups.  You don’t need to measure the water separately if you just pour it into the liquid mixture until it reaches 4 cups. See notes at bottom.
  6. Mix well using Danish dough whisk. Dough mixture should be fairly wet.
  7. Cover with lid. Make sure the lid has a tiny hole in it (my husband drilled a hole in mine, or crack the lid slightly, or use plastic wrap and leave some space so the gas can escape. You do NOT want this air tight. Leave dough on the counter for 2 hours at room temperature or if you have a proofing option with your oven, proof it for at least 90 minutes.
  8. When time is up, place dough in the refrigerator. Let sit overnight.
  9. When ready to make bread, prepare a pizza peel by sprinkling it generously with flour. Pull up about 1 pound of dough (measure on food scale). Take the dough mass in your hands and add as much flour to your hands as needed so it won’t stick. Pull the surface of the dough around to the bottom, rotating as you go. Work it for about 30 seconds until it’s a smooth ball and everything is tucked under.  Place the dough on a pizza peel or baking sheet. Cover with couche (dough cloth). Allow to rise 90 minutes.
  10. When timer is down to last 30 min, preheat oven with pizza stone and broiler pan underneath (I like to do this the last 30 minutes of rising time) so the stone gets nice and hot.
  11. If using seeds, wet top of dough slightly, sprinkle sunflower seeds and pumpkin seeds over. Slash bread with a knife in 3 places.
  12. Transfer dough using a pizza cutter rocker and slide bread onto pizza stone or baking sheet with parchment paper.
  13. Add 1 cup hot water to hot broiler pan underneath (needs to be a metal pan, glass will break).
  14. Bake for about 30 minutes until crust is browned. Use a thermometer to check, should be around 205°. (I have a convection oven so it bakes faster. This is what I do: Bake for about 10 min, then reduce heat to 400° and bake another 10 min.  Again check bread with thermometer).
  15. Allow to cool on baking rack at least 30 minutes before slicing it.


The beauty of this recipe is that you can increase or decrease the honey as long as you keep the amount of liquid the same, so if you want less honey, use more water. If you don’t want oil, leave it out, just make sure the amount of liquid is about 4 cups. The oil softens the bread so is great for family members who don’t like super course bread.

Keep the flour mixture amounts the same at least for the first batch you make. Einkorn absorbs water more, so if you use all einkorn, then you will need more water. I would make the batch just like it is so you can see the consistency of the dough before you start experimenting.

Whole wheat dough does spread sideways more than other breads so you can also use a loaf pan if you would like.

You can also make the recipe into rolls. Preheat oven to 450°. Pull off about 3 oz of dough per roll, shape into rolls, place on a baking sheet lined with parchment paper, and allow to rise for about 20 minutes. Slash the roll a few times or make a cross with a serrated knife.  Brush the tops with egg white or butter if desired and bake for about 25 minutes.

For more tips and recipes, check out The New Healthy Bread in Five MInutes a Day