Ingredients:

  • 450g whole wheat flour
  • 9g fine sea salt
  • 7g instant yeast
  • 300ml warm water at 110°F
  • 42g honey
  • 28g extra virgin olive oil

Instructions:

  1. In a large mixing bowl, whisk together the whole wheat flour, instant yeast, and salt.
  2. Create a well in the center of the dry ingredients and pour in the warm water, honey, and olive oil. Stir until a shaggy dough forms and no dry flour remains.
  3. Cover the bowl with a damp cloth and let the dough rest for 10 minutes to allow the bran to hydrate.
  4. Knead the dough on a lightly floured surface for 8–10 minutes (or 5–6 minutes on medium-low speed in a stand mixer) until it passes the windowpane test.
  5. Shape the dough and place it into a greased 9x5 inch loaf pan. Allow the dough to rise in a warm environment for approximately 1 hour and 20 minutes.
  6. Preheat oven and bake for 35 minutes until the crust is a deep mahogany color and the internal temperature reaches 190°F-200°F.