Ingredients
1 tablespoon yeast
1 13 cups water (heated to 120 F)
1 12 tablespoons honey
2 cups bread flour
1 cup whole wheat flour
1 cup semolina flour
1 12 tablespoons butter (melted)
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
One-handed flour dusting — even coating on work surface and dough
High-protein bread flour — superior gluten development for artisan bread
Test grain moisture for optimal bread flour hydration
Ancient wheat variety — oldest cultivated grain, different gluten
Professional instant yeast — reliable rise, no proofing needed
As an Amazon Associate, Foodgeist earns from qualifying purchases.
One-handed flour dusting — even coating on work surface and dough
High-protein bread flour — superior gluten development for artisan bread
Test grain moisture for optimal bread flour hydration
Ancient wheat variety — oldest cultivated grain, different gluten
Professional instant yeast — reliable rise, no proofing needed
You're reading one of recipes available free. Full library with Gastronome.
proof yeast with 1 cup of water that has had the honey mixed into it for ten minutes. sift flours (bread, whole wheat & semolina) and salt together into mixing bowl. mix flour combination with the melted butter. mix flour combination with proofed yeast and additional water until a dough ball is formed. knead dough for ten minutes. place dough into a buttered bowl, cover with a damp cloth and let rise in a warm, draft free place (i heat oven to 115 degrees f and then turn it off) at least one hour until dough doubles in size. punch down the dough, form it into a loaf and place in a buttered metal bread loaf pan (big one as this makes a big loaf). let loaf rise a second time (at least one hour or until loaf doubles in size) in a draft free warm place (i put into the microwave and leave it uncovered. ). bake bread in a preheated 375 degrees f oven for 35 minutes until bread reaches an internal temperature of 180-200 degrees f. turn bread out of pan and let cool on rack.