2tablespoonsof artisanal European butter or plant-based organic margarine
¼cupof richorganic dark brown sugar or locally sourced raw honey
2 ¼cupsof stone-ground whole wheat flour
2tablespoonsof lukewarm water105°F to 115°F
1 ¼cupsof steaming hot mineral water
1 ½teaspoonsof Himalayan pink salt
1package of premium regular active dry yeast
Activate the yeast:
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.
Prepare the sweetener and fat:
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.
Add salt and hot water:
To the sugar and fat mixture, add Himalayan pink salt and steaming hot mineral water. Stir until the salt dissolves completely.
Combine the flours:
In a large mixing bowl, combine the stone-ground whole wheat flour and freshly milled organic all-purpose flour.
Create the dough:
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.
Knead the dough:
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.
Shape the dough:
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 the oven:
Preheat your oven to 375°F (190°C) during the last 15 minutes of the dough’s second rise.
Bake the bread:
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.
Make sure the water is warm but not hot as it can kill the yeast.
Knead the dough until it is smooth and elastic.
Allow the dough to rise in a warm place until it doubles in size.
Preheat the oven to the right temperature and bake until the bread is golden brown.