Honey Wheat Sandwich Bread

Ingredients

• 1 1/4 cups warm water
• 2 Tbsp honey
• 2 tsp yeast
• 3 Tbsp olive oil
• 1 1/2 cups whole wheat flour
• 2-3 cups all purpose flour
• 1/2 Tbsp salt

Directions

1. Stir together the warm water, yeast, and honey until dissolved, then let the mixture stand until a foamy layer forms. Because the honey is fairly concentrated, this can take a little longer than expected, up to 10 minutes.
2. When the yeast mixture is bubbly, mix in the olive oil and salt. Stir in whole wheat flour, using 1.5 cups. Add the all purpose flour in 1/2 cup additions, stopping when the dough gets too stiff for a spoon.
3. Scrape the dough onto a floured work surface and knead in the remaining AP flour as needed. The total all purpose flour will be between 2 and 3 cups, depending on how much moisture is in your flour and kitchen. Continue kneading and adding flour until the dough is smooth, springy, and no longer sticky, about 3 minutes.
4. Cover the dough lightly and leave it to rise until it has doubled, about 45 minutes. Form it into a log that fits the length of your bread pan. Grease the pan with non-stick spray or oil, set the dough inside, and let it rise again until doubled, another 45 minutes.
5. Heat the oven to 425 degrees. Make a long slash across the top of the dough so it has room to expand as it bakes; a serrated bread knife is handy here. When the oven is hot, bake for 30 minutes, until the top is a deep golden brown. Take the loaf out of the pan and cool it on a wire rack before you slice.