'Warm water', 2 tablets of active dry yeast, 'honey', 1/4 cup of vegetable oil, 8 cups of whole wheat flour (fine or coarse), and 1 tablespoon of salt
'Warm water', 2 tablets of active dry yeast, 'honey', 1/4 cup of vegetable oil, 8 cups of whole wheat flour (fine or coarse), and 1 tablespoon of salt
Mix warm water with yeast
Let it rest for 5 minutes
Add honey and mix well
Add oil, half the flour, and all the salt
Mix until a shaggy dough forms
Knead the dough on a floured surface for 10 minutes
Gradually add more flour until the dough becomes firm
Knead the dough again until it becomes smooth and elastic
Form into a ball, place in an oiled bowl, cover with plastic wrap, and let rise for 1 hour
Punch down the dough and let it rise for another hour
Punch down the dough again and divide it into two parts
Shape each part into a rectangle, roll up like a croissant, and seal the ends
Place in two loaf pans (25 x 12 x 7 cm) and let rise until the dough has slightly exceeded the pan's edge
Bake at moderate heat (180°C) for 1 hour
Remove from oven and let cool
Paddle with butter while the bread is still warm.
