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Bob's Red Mill Organic Non-GMO Whole Wheat Flour Description
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100% Stone Ground Whole Wheat
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Organic Flour
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America's Best Baking Flour
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Bread • Brownies • Muffins
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Cookies • Pancakes • Rolls
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Buns • Bagels • Pizza Crust
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Non GMO Project Verified
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USDA Organic
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Kosher
Premium organic baking flour stone ground from America's highest quality hard red wheat. It contains all the precious oil from the wheat germ, fiber from the wheat bran and protein from the inner endosperm - nothing added or removed. Ideal for every whole grain baking delight, from rustic breads and hearty rolls to wholesome pancakes and nutritious muffins. Perfect results, time and time again.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (38 g)
Servings per Container: About 60
| Amount Per Serving | % Daily Value |
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| Calories | 140 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 28 g | 10% |
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| Dietary Fiber | 7 g | 25% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
|
| Protein | 6 g | |
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| Vitamin D | 0 mcg | 0% |
|
| Calcium | 11 mg | 0% |
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| Iron | 1 mg | 6% |
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| Potassium | 196 mg | 4% |
|
Other Ingredients: Organic whole grain hard red wheat.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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No Knead Whole Wheat Bread
[vc_row][vc_column][vc_column_text]Take a break from your supermarket sandwich loaf and trade it for this no knead whole wheat bread. It takes a dollop of effort, but there’s nothing quite like freshly baked bread! And unlike other 100% whole wheat loaves, this recipe results in a fluffy middle. Give yourself two days to complete the process, which includes a “pinch-and-fold” method instead of the labor-intensive kneading. Your tummy will thank you for the 100% whole grains and your house will smell heavenly. For ultimate scrumptiousness, toast your slices directly before serving.
No Knead Whole Wheat Bread
Dry
- 3 cups (400g? whole wheat flour
- 1 Tbsp. coconut sugar
- 1 tsp. pink salt (fine)
- 1 tsp. active dry yeast
Wet
- 1-1/2 cups + 2 Tbsp. (390ml) room temperature water
- 2 tsp. avocado oil
- 1 tsp. vinegar
Optional
- In large bowl, whisk together dry ingredients. In separate container, mix together wet ingredients. Add wet mixture to dry mixture and use a spatula or your hands to mix until all flour is incorporated.
- Cover bowl in plastic wrap and set aside to rest 30 minutes.
- Grab top edge of dough with oiled hands, stretch it upward and fold over to other side. Turn bowl 90 degrees and repeat stretching and folding 12 times. Let dough rest another 30 minutes.
- Repeat stretch and fold process. Turn dough over, seam side down. Sit covered at room temperature overnight, at least 8 hours.
- First rise: Dust dough with flour. Place spatula between dough and bowl, turn bowl upside down, and place dough on a floured work surface. Flour your hands really well and hold bottom of dough. Pull/spread in all four directions to form a square. Fold top and bottom in thirds onto itself and fold left and right sides in thirds onto itself as well. Turn it over and pull it toward you several times to stretch the surface. Cover with a bowl and leave on work surface to rest 20 minutes.
- Second rise: Dust surface with flour. Press dough gently to flatten then turn it over. Fold dough toward center, pulling each corner in turn, until dough becomes taut. Turn it over and pull toward you several times to stretch surface. Place on parchment paper. Cover with a bowl and let sit about 1 hour.
- Preheat oven to 450 degrees F. Place cast iron pot (or heavy cooking pot) in oven with a lid.
- If desired, sprinkle dough with sesame seeds and cut a slit on top. Add parchment paper to preheated pot, place dough in pot and bake covered 30 minutes, then uncovered 10 minutes.
- Transfer bread to wire rack and let cool completely before slicing.
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