Ingredients:

  • 425g whole wheat flour, divided
  • 300ml warm water (105°F-110°F)
  • 7g instant yeast
  • 7g fine sea salt
  • 42g honey
  • 28g neutral oil or melted butter
  • 5ml apple cider vinegar

Instructions:

  1. Whisk together 200g of the flour, the warm water, and the yeast in a large bowl. Let this sit for 15 minutes until the surface is bubbly and frothy.
  2. Stir in the honey, oil, vinegar, and salt. Gradually add the remaining 225g of flour.
  3. Knead the dough on a lightly floured surface for 8-10 minutes. You are looking for it to become smooth and elastic. Check the texture by stretching a small piece; it should be thin enough to see light through without tearing.
  4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rest in a warm spot for about 1 hour. It should doubling in size and look pillowy.
  5. Gently deflate the dough and roll it into a tight cylinder. Place it into your greased loaf pan, seam side down.
  6. Cover again and let it rise for 35-45 minutes. The dough should climb about one inch above the rim of the pan.
  7. Preheat your oven to 350°F (180°C). Bake for 30 minutes until the crust is a deep mahogany and the bottom sounds hollow when tapped.
  8. If you have a thermometer, aim for an internal temperature of 190°F. This ensures the center isn't gummy.
  9. Remove from the pan immediately and cool on a wire rack. Wait at least 1 hour before slicing.