Ingredients
For the Dough:
2 cups whole wheat flour
1 cup all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water (110°F or 45°C)
1/4 cup honey or maple syrup
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
For the Topping (optional):
1 tablespoon rolled oats
1 tablespoon sunflower seeds or sesame seeds
Instructions
Prepare the Yeast Mixture:
In a small bowl, combine the warm water and honey or maple syrup. Stir until the sweetener is dissolved.
Sprinkle the active dry yeast over the water mixture. Let it sit for 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active.
2. Mix the Dough:
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, and ground cinnamon (if using).
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
Stir until a dough begins to form. The dough may be slightly sticky; if too sticky, add a little more all-purpose flour.
Knead the Dough:
Turn the dough out onto a lightly floured surface.
Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour as needed.
Form the dough into a ball.
4. First Rise:
Place the dough in a lightly oiled bowl, turning it once to coat all sides with oil.
Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free area for 1-2 hours, or until it has doubled in size.
5. Shape the Dough:
Punch down the risen dough to release air bubbles.
Transfer the dough to a lightly floured surface and shape it into a loaf.
Place the shaped dough into a greased 9×5-inch loaf pan.
6. Second Rise:
Cover the loaf pan with a kitchen towel or plastic wrap.
Let the dough rise for another 30-45 minutes, or until it has risen slightly above the edge of the pan.
7. Bake the Bread:
Preheat your oven to 375°F (190°C).
If desired, sprinkle the top of the loaf with rolled oats and seeds for added texture and visual appeal.
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Serve:
Slice the bread once it has cooled.
Enjoy with your favorite breakfast spreads, such as avocado, nut butter, or a light layer of honey.