Step 1

First warm your water to be about 120℉. Then, add all of the ingredients to a bowl and mix. Knead all together for 15 minutes in a stand mixer with the dough hook attachment or by hand. The dough should be soft and pliable and be able to pass the windowpane test.  120 grams whole wheat flour. 7 grams Instant yeast. 60 grams honey. 120 grams whole wheat flour, 343 grams bread flour, 180 grams sourdough discard, 10 grams salt, 60 grams olive oil

Step 2

The windowpane test is performed by gently pulling a section of the dough thinly enough that you can see light through it. If you can see light through the dough, it is a sign the dough is strong and elastic enough to move forward. Be sure to let the dough rest for 2-3 minutes before performing the test to ensure the dough is relaxed. If the dough tears when pulled thin continue kneading it up to a total of 20 minutes.

Step 3

Shape the dough into a ball and add to a large bowl. Cover with a tea towel and let rise in a warm place. If the dough stays above 80F this will take as little as 40 minutes.

Step 4

Once the dough doubles in size, punch the dough down. Place the dough on the counter, lightly flouring if needed, and divide the dough into 2 equal sections. Gently pull the dough into a rectangle. Roll the dough up like a log. Pinch the sides of the dough to seal the seams. Repeat with the other loaf.

Step 5

Place the dough into two greased 9x5" loaf pans with the seam side down. Let the dough rise for another 30 mins-1 hour until is has doubled in size in the pan and has risen above the side of the loaf pan.

Step 6

Bake in a 350℉ degree oven for 25 minutes or until internal temperature of the loaf is 190℉. Once baked remove the loaf from the pan and let it cool on a cooling rack. Brush the tops with oil for a softer crust.