-Warm Water -Active Dry Yeast -Olive Oil -Whole Wheat Flour
-All Purpose Flour -Salt
Start by dissolving honey and instant yeast or active dry yeast in warm water. Set the mixture aside to allow the yeast to bloom. It should develop a thick layer of foam on the surface.
While waiting for the yeast to bloom, add whole wheat flour to a bowl with salt and stir to combine.
Once the yeast has bloomed, stir honey and olive oil into the yeast water, then pour that mixture into the bowl with the flour and salt. Stir to combine.
Stir additional whole wheat flour into the dough.
Now start adding in all-purpose flour, ½ cup at a time until you can no longer stir the dough with a spoon.
When a shaggy ball of dough forms that can no longer be stirred with a spoon, it’s time to turn the dough out onto a floured surface to knead.
When a shaggy ball of dough forms that can no longer be stirred with a spoon, it’s time to turn the dough out onto a floured surface to knead.
Place the kneaded dough back into the mixing bowl and cover it with a towel. Let the dough rise at room temperature for one hour, or until doubled in size.
Once doubled in size, punch the dough down to deflate. Remove the dough from the bowl and shape it into a log the same length as your bread pan
Lightly coat a bread pan with olive oil then place the shaped dough inside. Let the bread rise for another hour, or until it has risen about two inches above the top of the bread pan.
Preheat the oven to 375ºF. Once the bread has risen, transfer the bread to the oven and bake for 30 minutes, or until the crust is deeply brown and sounds hollow when tapped.
After 30 minutes, remove the bread from the oven. Let it cool for just a few minutes to make it easier to handle, then carefully remove it from the bread pan to finish cooling.