I start preparing the dough. 1 cup of warm water (240g) 1 tablespoon of sugar (12g) 1/2 teaspoon of salt (3g) 1/3 cup of honey (110g) This is 1/3 cup Stir with a whisk to dissolve some of the sugar and salt. It seems well dissolved. 2 teaspoons (6g) of instant dry yeast. 1 cup (145g) of all-purpose flour (or strong flour). Next is whole wheat flour. The whole wheat I need today is 2 and a half cups (350g), Add only one cup first. Mix well. It seems well mixed. Cooking oil, 2 tablespoons (25g) Whisk lightly to combine. Take out the whisk and add the balance one and half a cup of whole wheat flour. This is half a cup. I will mix it with a scraper. Keep turning the mixing bowl and keep folding the dough with a scraper. The dough has become a lump. Then take it out from the mixing bowl, knead it by hand for 3 minutes. It will be 100times hand kneading. 100 Hand kneading is finished. Gather the dough. and put it back into the mixing bowl. Cover it with a damp cloth. Place it in a warm oven and let it ferment for 1 hour. Turn on the oven only for 2 minutes, leave the dough in it for fermentation. 1st fermentation is over. Let me have a look. Wow It has swelled a lot. It's stretching like the spider web. Well fermented. Gather the dough. Dust lightly the work board. Take out the dough. Dust the top of the dough too. Stretch the dough. The dough is really soft. Fold it once on the left side, fold it once on the right and press. Fold it once on the top, fold it on the bottom, and press it again. Gather the dough, Flip it over and roll to shape a round ball. I'm going to divide it into 4 pieces. Press slightly. Take one dough and gather it Turn it over and roll to make it round. Cover it with plastic bag to prevent it from drying out. Leave as it for 15 minutes. 15 minutes have passed. This is the loaf pan that will be used today. Spray cooking oil on it. Take a dough, turn it over, and stretch it out. Fold it once on the left side and once on the right side and press it. Rolling from the top, Pinch the end. Put the dough in the pan with pinched part face bottom. I put all doughs in the pan. Cover it with the plastic bag again. Proofing for 40 minutes ** If it is winter, put it in the oven ** The proofing is just finished. The dough has doubled in size. The oven is being preheated to 180 degrees (355F). You can just bake it as is, but I'll put a little oat on top for better looking. Is it dry and won't stick well? Since I have enough time, I'll apply a little water. Everything is ready. Now put it in a preheated oven and bake it. 180 degrees (355F) convection (fan forced) for 35minutes. 20 minutes have passed. The colour of the top is good. Cover it with cooking foil to prevent it from burning. Bake for another 15 minutes. The bread is ready. I will take it out. I'll cut this after the bread has completely cooled. The bread has cooled down a bit. Now, let's take a look. I split it. Here's another one. You can see how soft the bread is. It's very soft. It should be delicious. As the honey ferments with the yeast, the bread becomes very soft. It tastes like honey.
