Contributed By: James Gardner

Time:

Total: 2 hours
Prep: 1 hour 30 minutes
Cook: 30 minutes
Yield: 2 loaves

ngredients:

1 cup Warm Water (110°F)
2 1/4 tsp Active Dry Yeast (one 7g packet)
1 cup Milk at room temperature
1/4 cup Honey
2 Tbsp Oil
2 3/4 cups Unbleached White All-Purpose Flour
2 3/4 cups Whole Wheat Flour or Organic Whole Wheat Flour
1 Tbsp Salt

Preparation:

Pour water into a large bowl or the bowl of a stand mixer and sprinkle yeast over top.
Let sit until yeast dissolves, about 5 minutes.
Stir in milk, honey and oil.
Add flours and stir by hand or with a dough hook until a dough forms, about 1 minute on low.
Add the salt and knead dough until it is smooth and springy, about 10 minutes on medium speed.
Form dough into a ball and place in a large bowl lightly coated with oil.
Turn dough to coat with oil.
Cover and let rise until doubled in size, about 1 hour.
Transfer dough to floured surface.
Divide dough in half and form into two balls.
Peheat the oven to 425°F.
Grease two 9 x 5-inch loaf pans.
Gently press and shape each ball into a 9 x 9-inch square.
Fold into thirds, like folding a letter.
Pinch the seam closed and place loaf seam-side down in prepared pan.
Cover and let rise for 40-60 minutes.

Cooking:

Make three angled slashes on top of each loaf with a knife and place in oven.
Immediately reduce heat to 375°F and bake until loaves are golden-brown and sound hollow when tapped, about 30 minutes.
Remove from pans and let cool completely on wire rack.