3 -4 c whole wheat flour
1 1/4 c warm water
1 Tbsp dry active yeast
1 Tbsp salt
1/8 c honey
1/8 c olive oil
In your stand mixer place warm water and stir in yeast. Let the mixture sit for 5 minutes until it proofs.
Stir in salt, then add honey and olive oil. *tip* I use a 1/4 c measuring cup, fill it half way with olive oil, then the rest with honey. This helps the honey slide out easier.
Once combined add in 3 cups of flour. Set the mixer on medium speed using your dough hook for kneading (for kitchenaid use 4). Add 1 tbsp of flour at a time until the dough is scraping the bowl clean. Once it is scraping the bowl clean continue to mix for another 6-8 minutes. Do not over mix!
Place dough in a greased bread pan and cover with a damp tea towel or plastic wrap that has also been greased. The dough should be slightly tacky and elastic. Put the pan in a warm, but not hot place for about 1-2 hours. Once the bread has risen to a desirable height (keep in mind it will not continue to rise in the oven). Place it in an oven that has been pre-heated to 350 F and bake for 30 minutes. Allow bread to cool before removing from the pan.