Super Easy Boo-Proof Bread

1 Tbs active dry yeast

1 ½ cup lukewarm water

5 Tbs (100 g) orange blossom honey

2 ½ Tbs (34 g) vegetable oil

½ Tsp salt

2 ½ cups (386 g) whole wheat flour

Approx. ¾ cups (100 g) unbleached bread flour

Combine the yeast, oil, and honey with the lukewarm water until yeast is dissolved.  Let stand 5 minutes, until yeast activity (foaming) is observed.

Combine the whole wheat flour and the liquid mixture in the mixing bowl.  Using dough attachment, mix on lowest speed for 2 minutes.  If you are mixing by hand, knead the ingredients for 5 minutes to combine thoroughly.  Add salt and half of the bread flour.  Mix or knead for a few more minutes and assess if mixture needs more flour.  Dough should hold together and be moist but not sticky.  If it is crumbly and pulling apart, dough is too dry; add 1 Tbs water at a time until desired consistency is achieved.  

Form dough into a ball, and set aside in a lightly greased bowl and cover with slightly dampened towel.  Let dough rest in warm space for at least 2 hours.

Preheat oven to 375^o.  Line two cookie sheets with parchment paper.  Divide dough into four pieces and form into small discs and place on cookie sheet.  Sprinkle some reserved bread flour onto discs. 

Place in oven and bake approximately 15-18 minutes or until done.  After baking, cool on wire racks.  Bread may be frozen if stored in freezer bag.