Prep Time:
40 mins
Cook Time:
40 mins
Additional Time:
2 hrs 15 mins
Total Time:
3 hrs 40 mins
Servings:
12
Yield:
1 (9×5-inch) loaf
Ingredients
Directions
Combine warm water, honey, and yeast in the bowl of a stand mixer; let stand until foamy, about 5 minutes.
Add 4 cups whole wheat flour, olive oil, and salt. Mix on low with the dough hook until just combined.
Cover the bowl and let dough rest for 15 minutes to allow gluten to begin developing.
Knead dough on medium speed until smooth and elastic and the sides of the bowl are clean, about 7 minutes.
Cover the bowl and let dough rise in a warm, draft-free place until doubled in size, about 1 hour.
Lightly grease a 9×5-inch loaf pan. Turn dough onto a lightly floured surface, shape into a loaf, and place seam-side down in the prepared pan.
Let dough rise until it domes 1 inch above the rim of the pan, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Bake loaf in the preheated oven until golden brown and loaf sounds hollow when tapped, 40 to 45 minutes.
Remove loaf from the pan immediately and cool completely on a wire rack before slicing.
Cook’s Note
To make this vegan, use agave nectar or maple syrup instead of honey.
Removing the loaf from the pan right after baking keeps the crust from steaming and getting soggy.
Store tightly wrapped at room temperature up to 3 days or freeze slices for up to 1 month.
Nutrition Facts (per serving)
| 140 | Calories |
| 2g | Fat |
| 28g | Carbs |
| 5g | Protein |
