100% Honey Whole Wheat Sandwich Loaf

By ashleyeraas

Uses a loaf pan, but can also make free-form loaves on the baking stone/pan

Ingredients

• 1 1/2 Cups lukewarm water
• 1 1/2 Cups lukewarm milk
• 1 1/2 T granulated yeast
• 1 T plus 1 t salt
• 1/2 Cup Honey
• 5 T canola oil plus more for greasing pan
• 6 2/3 Cup whole wheat flour (not whole wheat pastry flour)

Preparation

Step 1

Mixing and storing the dough:
Mix the yeast, salt, honey, and oil with the milk and water in a 5-qt bowl.
Mix in the remaining dry ingredients without kneading.
Cover and let rest at rm temp approximately 2-3 hours.
The dough is ready to be used, but can be refrigerated in a lidded (but not airtight) container and used over the next 5 days.

ON Baking Day:
lightly grease a 9x4x3 nonstick loaf pan. Using wet hands, scoop out a 1 1/2 pound handful of dough. You will want to fill the pan slightly more than half full. Shape into loaf with hands, and then drop into pan.
Allow dough to rest for 1 hr and 40 minutes. Flour the top and slash with knife
20 minutes prior to baking, preheat oven to 450 degrees, with empty broiler pan below bread's shelf. Place loaf on rack, pour 1 cup hot tap water into broiler tray and uqickly shut oven door. Bake for 50-60 minutes.