2 tbsp. active dry yeast
1/4 cup warm water (110°F/43°C)
1/4 cup plus 2 tbsp. honey
1 1/2 tsp. sea salt
3 tbsp. vegetable oil
1 3/4 cups warm water (110°F/43°C)
6 cups Stoneground whole wheat flour
Dissolve yeast in 1/4 cup warm water. Allow to proof 3-5 minutes.
Combine next 4 ingredients and add to yeast mixture.
Stir in flour, mix well. Knead 10 minutes. Cover and let rise 1 hour and 45 minutes. Punch down. Let rise 40-60 minutes until doubled in size. Punch down and let rise a third time until doubled.
Shape into 2 loaves and let rise until double or place loaves in two 9 x 5-inch loaf pans and let rise until doubled.
Preheat oven to 350 degrees F/180 degrees C. Bake loaves for 45 minutes.
Optional: If you like sesame seeds or poppy seeds, roll dough on damp towel and in seeds before putting in pans.
Makes 2 loaves.
Source: Bob's Red Mill
Date: October 30, 2006