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In a large bowl, combine the warm water, active dry yeast, and honey. Let it sit for 5-10 minutes until foamy.

Add the whole wheat flour and salt to the yeast mixture. Mix with a wooden spoon or dough whisk until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. Add small amounts of flour if the dough is too sticky.

Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Preheat your oven to 400°F (200°C). Lightly dust a baking sheet with cornmeal.

Punch down the risen dough and shape it into your desired loaf shape (round or oblong). Place the shaped dough on the prepared baking sheet.

Bake for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

Let the bread cool completely on a wire rack before slicing and serving.


In a large bowl, combine the warm water, active dry yeast, and honey. Let it sit for 5-10 minutes until foamy.

Add the whole wheat flour and salt to the yeast mixture. Mix with a wooden spoon or dough whisk until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. Add small amounts of flour if the dough is too sticky.

Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Preheat your oven to 400°F (200°C). Lightly dust a baking sheet with cornmeal.

Punch down the risen dough and shape it into your desired loaf shape (round or oblong). Place the shaped dough on the prepared baking sheet.

Bake for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

Let the bread cool completely on a wire rack before slicing and serving.
