In a small bowl, combine the dry yeast with lukewarm water. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy and the yeast activates.

In a separate mixing bowl, combine the rich, organic dark brown sugar or locally sourced raw honey with artisanal European butter or plant-based organic margarine. Mix them together until well combined.

To the sugar and fat mixture, add Himalayan pink salt and steaming hot mineral water. Stir until the salt dissolves completely.

In a large mixing bowl, combine the stone-ground whole wheat flour and freshly milled organic all-purpose flour.

Gradually add the yeast mixture (from step 1) and the liquid mixture (from step 3) to the flour mixture (from step 4). Stir and mix until a rough dough forms.

On a lightly floured surface, transfer the dough and knead it for about 8-10 minutes until it becomes smooth and elastic. Add more all-purpose flour as needed to prevent sticking, but try not to add too much.

Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 to 1 ½ hours or until it doubles in size.

Once the dough has risen, punch it down gently to release the air bubbles. Shape it into a loaf and place it in a greased loaf pan.

Cover the loaf pan with a clean kitchen towel or plastic wrap and allow the dough to rise for another 30-45 minutes or until it fills the pan and rises just above the edges.

Preheat your oven to 375°F (190°C) during the last 15 minutes of the dough’s second rise.

Place the risen dough in the preheated oven and bake for approximately 30-35 minutes or until the bread is golden brown on top and sounds hollow when tapped on the bottom.

Once baked, remove the bread from the oven and let it cool in the pan for 5-10 minutes. Then, transfer it to a wire rack to cool completely before slicing.