Soften in container in order:
1/2 cup warm water
1 tsp. honey
1 T. yeast
(swirl in container together)
Piper & Em demonstrate this first step. A large canning jar works well for this because it bubbles and expands and such.
Whisk together in bowl in order:
1 cup warm water
2 T. oil
2 T. honey
1 rounded tsp. salt
1 tsp. lemon juice (we actually omitted this because I forgot to bring it ... maybe a happy accident?)
2 cups whole wheat flour (2 1/4 cups if freshly ground)
Add up to 1 cup more flour and mix together by hand until well blended and all the flour is mixed in. It will form a sticky ball that holds its shape. You may add 1/2 cup more flour if it will not form a ball. Spray top with oil and let rest for 30 minutes.
Starting to mix by hand ...
Below are the "sticky balls that hold their shape." I think we used even more flour than it called for (freshly ground is much airier), but we discovered that it's better if it's not too stiff. If you form it into a ball and it doesn't move, that's a little too stiff. If you form it into a ball and it "melts" or "settles" very slightly, that's good. You can kinda tell in the picture below that the ball in the upper left is stiffer and holding it's shape really well, but the one at the bottom has settled a little.
With well oiled hands, form into a loaf.
Oiling hands ...
Roll it up tightly into a big, long roll. This releases all the air bubbles. (I act like I know what I'm talking about, but I really don't. Piper taught us her tried and true techniques.) We're rolling ...
Raise until doubled.
Here they are rising. It didn't take long. We had Papa Murphy's pizza while waiting ... yum!
Bake in pre-heated oven (350) for 30-35 minutes.
It was hard to get a picture of this one, but Piper has perfected the technique of quickly pulling the loaf out of the oven with one hand and plopping it out into her other hand (using potholders with both hands) and placing it on a cooling rack in one swift, smooth motion.
And that's it. That's all there is to it. I hope I didn't make it seem too complicated because it's really not. I just wanted to include everything because I wouldn't have known how to form it into a loaf and such.
Let me leave you with one final warning: if your body is not used to it, wheat takes a little getting used to. Your innards won't know what hit them for a day or two, so go easy at first. But it is so good and so good for you that it's totally worth it!