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🥗 Ingredients

• 3 cups stone-ground whole wheat flour
• 1.25 cups warm filtered water (about 110°F/45°C)
• 1 packet (7g) active dry yeast
• 1 teaspoon sea salt
• 2 tablespoons extra virgin olive oil

👨‍🍳 Directions

1. 1

   In a small glass pitcher, combine the warm water and the yeast. Stir once and let it sit for about 10 minutes until a thick foam forms on the surface. This 'blooming' proves your yeast is alive.

2. 2

   In a large wooden or glass mixing bowl, combine the whole wheat flour and salt. Create a 'well' (a hole) in the center of the flour.

3. 3

   Pour the yeast mixture and the olive oil into the well. Use a wooden spoon to slowly bring the flour from the edges into the center until a shaggy dough forms.

4. 4

   Dust a clean counter with a little flour. Turn the dough out and begin kneading. Push with the heel of your hand, fold, and turn. Do this for at least 10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.

5. 5

   Lightly oil a bowl, place the dough inside, and cover with a damp warm towel. Let it rise in a draft-free spot for 60–90 minutes, or until it has doubled in size.

6. 6

   Gently punch the dough down to release air. Shape it into an oval loaf or place it in a greased loaf pan.

7. 7

   Cover again and let it rise for a second time for 45 minutes. This second rise is crucial for a light, airy loaf.

8. 8

   Preheat your oven to 375°F (190°C). Use a sharp knife to make 3 parallel slashes across the top of the loaf to help it expand.

9. 9

   Bake for 30–35 minutes. When done, the loaf should sound hollow when tapped on the bottom.

10. 10

    🔟 Transfer to a wire rack. Wait at least 1 hour before slicing. Slicing too early lets the steam escape, which can lead to a gummy center.