Ingredients:

  • 2 cups (480ml) warm water (105-115°F / 40-46°C)
  • 1 tablespoon (9g) active dry yeast
  • 1 tablespoon (21g) honey or maple syrup
  • 3 cups (360g) whole wheat flour, plus more for dusting
  • 1 1/2 teaspoons (9g) salt
  • 2 tablespoons (28g) unsalted butter, softened

Instructions:

  1. Combine warm water, yeast, and honey in a large bowl. Let stand for 5-10 minutes until foamy.
  2. Add whole wheat flour to the yeast mixture. Stir until just combined. Cover and let rest (autolyse) for 30-60 minutes. This step helps hydrate the flour and improves the texture.
  3. Add salt and softened butter to the dough. Knead by hand on a lightly floured surface for 8-10 minutes, or in a stand mixer with a dough hook for 5-7 minutes, until smooth and elastic. The dough will be slightly sticky, but it should pull away from the sides of the bowl.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Gently punch down the dough to release air. Shape it into a loaf.
  6. Place the shaped loaf on a baking sheet lined with parchment paper. Cover loosely and let rise for 30-45 minutes, or until nearly doubled in size.
  7. Preheat oven to 375°F (190°C). Score the top of the loaf with a sharp knife or razor blade. Bake for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
  8. Let the bread cool on a wire rack before slicing and serving. Resist the temptation to cut into it while it's still hot – patience, young Padawan!