(Makes 2 Loaves)
2 cups warm water (approximately 120 degrees)
1/4 cup extra virgin olive oil
1/4 cup honey
1 tbsp salt
1 tbsp yeast (heaping – I used dry instant yeast)
unbleached white flour
In a bowl, combine water, oil and honey. Stir well and check temp, which should be 110 degrees.
Add salt, yeast and 2 cups whole wheat flour. mix well, cover and let it sponge rise for 30 minutes.
Stir the sponge down and begin adding white flour, about 1 1/2 cups, stirring in thoroughly. Then add more wheat flour gradually until dough is too hard to stir. Spread some flour on a clean surface and put dough on flour. Knead until smooth and elastic, adding flour as needed.
Place dough in greased bowl and turn over to coat with grease. Cover bowl with wet towel or plastic wrap. Let rise until doubled in size – about 30 minutes.
Deflate dough, put on greased or oiled surface and divide in half. Shape and place in greased bread pans. Let rise until double in size. Bake at 325-350 degrees for 26-29 minutes.
Once you pull the bread out of the oven – remove from the loaf pans and place on a cooling rack with a towel placed over the bread until they’ve cooled. (This isn’t part of the recipe, but I remember my mom doing this and so I did this today. Assuming it’s not just an Amish thing? Either way, I did it because if my mom did it, then it has to be good. 🙂)
*Very good, soft bread. Not as soft as you will find at the store but soft enough for sandwiches, etc.
*You will want to eat this bread within a week. After that, they will start to get moldy, as they do not have any preservatives in them. You can store extra loaves in the freezer until you need them – just pull them about and thaw them on the counter for about 8-12 hours before you need them.
*I do not take credit for this recipe – like I said in my previous post (read all about my Friday here), my bosom friend passed the recipe on to me, and she was given it from her mother-in-law. This bread is super yummy. Especially toasted! My son loved it as well – definitely going to continue to make this! 🙂