3 cups of warm water
2 packets of active dry yeast
1/2 cup of honey
1/4 cup of olive oil
8 cups of whole wheat flour fine or coarse
1 tablespoon of salt
3 cups of warm water
2 packets of active dry yeast
1/2 cup of honey
1/4 cup of olive oil
8 cups of whole wheat flour fine or coarse
1 tablespoon of salt
Mix the warm water and yeast
Let it rest for 5 minutes
Add the honey and mix well
Add the olive oil, half of the flour, and all the salt
Mix until a shaggy dough forms
Beat with an electric mixer on medium speed for about 10 minutes
Add more flour as needed to obtain a firm dough
Knead the dough on a floured surface until it is smooth and elastic
Shape into a ball, place in a greased bowl coated with oil, and cover with plastic wrap
Let it rise for 1 hour
Punch down the dough and let it rise again for another hour
Punch down the dough once more and divide it into two portions
Unroll each portion into a rectangle, roll up like a croissant, and seal the ends
Place in two loaf pans greased with oil, 22 cm x 12 cm, and let it rise until the dough has just passed over the edge of the pan
Bake at 180°C for 1 hour
Remove from oven and let cool
Brush with butter while still warm, then serve
Yield: 2 loaves.
