Ingredients:

  • 1 cup warm water
  • 2 1/4 tsp active dry yeast
  • 2 tbsp honey
  • 3 cups 100% whole wheat flour
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp melted butter

Instructions:

  1. Combine the warm water, honey, and active dry yeast in a mixing bowl. Note: This blooms the yeast. Stir gently and let sit for 5-10 minutes until a foamy layer forms on top.
  2. Stir in the olive oil and salt. Gradually add the whole wheat flour, one cup at a time, stirring until a shaggy dough forms. Note: Avoid adding all flour at once to prevent lumps.
  3. Turn the dough onto a lightly floured surface. Knead by hand for 5-7 minutes until the dough feels smooth and springs back slowly when poked.
  4. Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it rise in a warm, draft free spot for 60-90 minutes until doubled in size.
  5. Grease a 9x5 inch loaf pan with melted butter. Shape the dough into a log and place in the pan.
  6. Allow for a second rise for about 30-45 minutes until the dough rises about an inch above the rim.
  7. Preheat your oven to 350°F (180°C).
  8. Bake for 45 minutes until the top is golden brown and the loaf sounds hollow when tapped.
  9. Remove from the pan immediately and let it cool on a wire rack for at least 30 minutes. Note: Cutting too early lets steam escape, making the bread dry.