SafePlates

Ingredients

• 3 cups (390g) whole wheat flour
• 1 1/2 cups (360ml) warm water (about 105°F/40°C)
• 2 teaspoons (7g) active dry yeast
• 1 tablespoon (15ml) honey or maple syrup
• 1 1/2 teaspoons (9g) salt
• 2 tablespoons (30ml) olive oil
• 1/4 cup (30g) vital wheat gluten (optional, for a more open crumb)
• Extra flour for dusting

Instructions

1. In a large bowl, combine the warm water and honey. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.
2. Add the olive oil, salt, whole wheat flour, and vital wheat gluten (if using) to the bowl. Mix with a spoon or dough hook until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
4. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Gently deflate the dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet or in a greased loaf pan.
6. Cover the loaf loosely and let it rise again for 45-60 minutes, until puffy and nearly doubled.
7. Preheat your oven to 425°F (220°C). If you want a crispier crust and more open crumb, place a pan of hot water on the bottom rack to create steam.
8. Dust the top of the loaf with flour and, using a sharp knife or lame, make a few shallow slashes on top.
9. Bake for 30-35 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom. If using a thermometer, the internal temperature should be about 200°F (93°C).
10. Let the bread cool completely on a wire rack before slicing to allow the crumb to set and develop its lacy texture.

Tip

For an even lacier crumb, use the stretch-and-fold technique during the first rise: every 30 minutes, gently stretch and fold the dough over itself 2-3 times. This helps develop gluten and creates a more open, airy structure.