Microwave-safe bowl
3 1/2 cups warm water
2 teaspoons sea salt
2 tablespoons honey
3 tablespoons olive oil
1 tablespoon liquid lecithin
8 cups whole wheat flour
1 packet active dry yeast
3 tablespoons dried oregano
3 tablespoons dried thyme
Acessory
Large greased and floured surface with butter
Microwave-safe bowl
3 1/2 cups warm water
2 teaspoons sea salt
2 tablespoons honey
3 tablespoons olive oil
1 tablespoon liquid lecithin
8 cups whole wheat flour
1 packet active dry yeast
3 tablespoons dried oregano
3 tablespoons dried thyme
Acessory
Large greased and floured surface with butter
1
Combine warm water, sea salt, honey, olive oil, and liquid lecithin in a microwave-safe bowl
Mix well
Gradually add whole wheat flour and yeast, stirring until a dough forms that can be kneaded
2
Dust a clean surface with flour and place the dough
Knead and add more flour as needed to remove from hands
Continue kneading until the dough becomes elastic but still flexible
Brush the surface of the dough with olive oil and let it rest in a glass container covered with cheesecloth for 2 hours or until doubled in volume
3
Place the dough on a floured surface and roll out
Add dried oregano and thyme
Knead for an additional 3 minutes
Heat the oven to high temperature
Mold the bread and let it rise until doubled in size
4
Bake for 30 minutes or until lightly golden
Remove from the oven and let cool before serving.
