Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 packet (7g) rapid-rise yeast
  • 1 cup (240ml) warm water (105°F–115°F)
  • 2 tbsp (42g) honey
  • 1 cup (130g) whole wheat flour
  • 1.25 cups (156g) all-purpose flour
  • 1 tsp (6g) fine sea salt
  • 2 tbsp (27g) olive oil

Instructions:

  1. Open your gallon freezer bag and add 1 cup (125g) all purpose flour, 1 packet (7g) rapid rise yeast, 1 cup (240ml) warm water, and 2 tbsp (42g) honey.
  2. Squeeze the air out, seal the bag, and squish it with your hands until the flour is hydrated.
  3. Let the bag sit on your counter for 15 minutes until it looks bubbly and frothy.
  4. Open the bag and pour in 1 cup (130g) whole wheat flour, 1.25 cups (156g) all purpose flour, 1 tsp (6g) sea salt, and 2 tbsp (27g) olive oil.
  5. Seal the bag again and knead it from the outside. Move the dough around until a shaggy ball forms and no dry flour remains.
  6. Continue kneading through the plastic for 5 minutes.
  7. Let the dough rest inside the sealed bag for 45 minutes until it has doubled in size.
  8. Remove the dough from the bag and place it into a greased 9x5 loaf pan. Let it rise for another 20 minutes.
  9. Preheat your oven to 375°F (190°C). Bake for 25 minutes until the top is deep golden and it sounds hollow when tapped.
  10. Brush the top with a little extra olive oil and let it rest for 10 minutes before slicing.