TO PREPARE THE YEAST:
2 tablespoons of active dry yeast
1/2 cup lukewarm water
1/2 cup whole wheat flour
1 tablespoon sugar
In a medium-size bowl dissolve the yeast in the water. Add sugar and the flour and mix until no lumps are left. Let rise for about twenty minutes.
FLOUR(S):
8 cups bread flour
or
4 cups whole wheat flour
1 cup semolina flour
3 cups bread flour
If using more than one type of flour, sift them together so that they are well mixed. You can play around with the amounts of bread flour and wheat flour you'll use, however, the ratio here, which includes a high quantity of whole wheat flour, is good for one's glycemic index.
LIQUID INGREDIENTS:
2 cups water at room temperature
8 tablespoons olive oil
4 tablespoon honey
1 tablespoon salt
Plus:
Some extra flour as needed for the work surface
Directions:
Add the water, oil, sugar, and salt to the bowl of an electric mixer equipped with the hook attachment and mix for about two minutes.
Add the reserved yeast mixture.
Mix on low speed for about a minute.
Begin slowly adding the flour and keep mixing at a low speed. The dough will be ready when it begins to pull away from the sides of the mixing bowl.
Turn out onto a floured work surface and continue kneading until the dough is smooth and no longer sticky.
Place the dough in a lightly oiled bowl and roll it around in the oil until it's covered on all sides. Cover the bowl with a towel and allow the dough to rise until it has doubled in size, about two hours.
Punch down the dough and move it on a floured work surface. Knead it for about a minute or so and divide it into two to three equal portions. Shape each portion into a loaf.
Place the loaves onto ungreased cookie sheets.
Score the tops to your liking.
Cover each loaf with a towel, and allow to rise for one hour.
Have the oven preheated to 400 degrees Fahrenheit/200 degrees Celcius.
Bake for about thirty-five minutes. You'll know the bread is done if when tapped on the bottom the loaves sound hollow. Allow the bread to cool before slicing.
