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Place 1 teaspoon of yeast, the honey and 1/2 cup of the flour in a medium bowl. Add 150ml warm water and use a small whisk or fork to blend. Set aside in a warm place until small bubbles appear on the surface (if this does not activate you'll need to start again with a fresh batch). If you want the bread to have a slightly sour flavour, leave the mixture out overnight and continue step 2 of the recipe the following day.
Place remaining flour in a large bowl with remaining yeast, 2 teaspoons of salt, oil and 250ml warm water. Add the yeast mixture and use your hands to blend. The mixture will look straggly at this stage but keep working it until the mixture comes together and is combined.
Turn the dough onto a lightly floured surface and leave for 5 minutes to allow the yeast to start activating.
Knead the dough by pushing it away from you with the heel of your hand then drawing the mixture back towards you. Slightly rotate the dough occasionally and continue to knead until smooth.
Place in a clean bowl that has been lightly oiled, cover with a tea towel and set aside in a warm place to rise.
The rising process can take anything up to 2 hours, by which time the dough should have doubled in size.
Knock the dough back by punching it with your fist it will immediately deflate. Dust your work surface with a little more flour, turn out the dough and knead, using the same action as before. The dough should be very smooth by this stage.
If using a loaf pan, shape your dough by flattening it slightly then folding it over. Place in a greased 26x10x10 cm loaf pan with the seam on the base. Or shape into a round, or divide into 12 rolls and place on a lightly floured tray (leave room between them as they will spread and rise).
Dust the loaf with a little flour, cover with a tea towel and set aside in a warm place until doubled in size (this can take up to 1 hour). Bake in a preheated 200°C oven for 30-40 minutes. Turn out of the pan - the base should sound hollow when tapped - if not, bake for a few more minutes. Cool on a wire rack. Enjoy.