Simple stone ground flour bread
Stone ground flour is simply whole wheat flour. It is differentiated from whole wheat flour that has been ground with rollers or impact grinders in that the grinding with stones does not heat the flour as much. It is thought that this leaves more nutrition.

You can look for any whole wheat bread recipe.

Whole wheat is a little trickier to bake good bread with for a couple reasons:


It has much stronger flavor than white flour.
Honey is often used to
compensate for the bitterness. Using flour from hard white wheat will be 
milder than from hard red wheat.
It goes bad fast.
It is full of oils
that will quickly go rancid. I recommend either using it quickly or
storing your flour in the freezer. Of course, the best option is to
grind it yourself on demand. Whole wheat flour stored outside of the
freezer will taste noticeably less fresh after just a couple days although it will still be edible for longer. 
It makes dense bread
Whole wheat flour has less gluten than refined bread flour. The shards of bran in whole wheat cut up gluten and result in denser
loaves. One way to combat this is to use flour ground as finely as
possible. I've read this is sometimes worse with stone ground flour. Another option is to add gluten or some bread flour.


I bake often with whole wheat but only rarely with 100% whole wheat. 100% whole wheat can be bitter and is very difficult to keep from being very dense. I use 50% bread flour and 50% whole wheat and that produces my preferred combination of hearty flavor and lightness.

The honey in your recipe, besides improving the flavor, will make the bread a little more tender. I second that you can leave it out.

Also, while not in your short list, one ingredient that you cannot omit: Salt.