Honey Whole Wheat Bread

Instructions

• In the bowl of a stand mixer fitted with a dough hook, combine warm water, honey, and yeast. Stir and let sit 5–10 minutes until foamy. (This can also be done by hand in a large bowl.)
• Add canola oil, all-purpose flour, 1 cup of the whole wheat flour, and sea salt. Mix on low, increasing to medium-high, until combined.
• Slowly add the remaining whole wheat flour, ¼ cup at a time, mixing after each addition.
• Once the dough pulls away from the sides and is just slightly tacky, transfer to a floured surface and knead until smooth and elastic.
• Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot until doubled — about 1–2 hours.
• Punch down the dough and transfer to a greased 9×5" loaf pan. Cover and let rise again until the dough reaches the top of the pan.
• Preheat oven to 350°F. Bake 25–30 minutes until the top is golden and the loaf sounds hollow when tapped. If browning too fast, tent with foil and move to a lower rack.
• Cool in the pan for 10 minutes, then release the edges with a knife and turn out. Serve warm or let cool completely.