A Brief Remark:
This recipe was created to feature our fresh-milled flour and be an entry point for bakers who are using it for the first time. With that said, the fluffy, nutty, slightly sweet loaf may become a favorite you keep returning to again and again.
This recipe will yeild two loaves.
You’ll need:
A scale to measure ingredients with.
A stand mixer to mix the dough, (or lots of muscle if you’re doing it by hand)
A cloth or plastic wrap to cover the bowl during proofing
Two bread loaf tins, ideally 8.5×4.5, and lightly greased
A cooling tray
Ingredients:
500g….. Body-temperature water or milk
100g….. Oil
170g…… Honey
16g…… Salt
Let’s Proceed:
Mix all ingredients together until the dough is shaggy and all the dry ingredients have been incorporated. Let rest for 15 minutes.
Use the dough hook attachment of your mixer on low speed to resume mixing the dough. Mixing time might vary between 10-15 minutes. You’re looking for the sides of the mixing bowl to become clean, and the dough should be cohesive, smooth, supple, and elastic.
Cover the mixing bowl with a cloth or plastic wrap to prevent drying out and let proof 60-90 minutes. We are looking for the dough to expand in volume, but not quite double.
Scrape the dough out onto your table and divide into two loaves (790g each). Gently press each dough piece to partially flatten so you can roll it up into an 8” log. Place these logs into your greased loaf tins and cover for the final rise, about 60-90 minutes. The center of the loaf should rise about a half-inch above the edge of the tin. Preheat your oven to 350*F
When the final rise has completed, uncover your loaves and pop in the oven. They’ll need about 35 minutes to cook and are ready once golden brown and a probe thermometer reads 185*F internal temp.
Turn the loaves out of a pan onto a cooling rack and let cool completely before slicing and enjoying. If the loaves stick in the pan a bit, stop and try again after waiting a few minutes. If you’re feeling sassy, brushing the top of the loaves with a little oil will give you a shiny, soft top crust, but it’s optional.
As with all breads, store wrapped airtight. Enjoy it over the course of a few days, or freeze for longer storage.