Prepare the sponge: In a bowl, combine warm water, yeast, ½ Tbsp honey, and 2 cups flour. Mix well. Let rise for 30–45 minutes until bubbly, then stir down. Repeat the rising process once more (total of two rises).
Add remaining ingredients: To the sponge, mix in 1½ cups flour, lecithin (or oil), salt, and 2 Tbsp honey/molasses. Gradually add more flour ( approx. 3–3.5 cups) until the dough is soft and slightly sticky. Avoid over-flouring.
Knead: Knead the dough on a floured surface for 10 minutes until smooth and elastic.
Shape and rise: Divide the dough into 2 equal portions. Place into greased loaf pans. Let rise until nearly doubled (about 30–45 minutes).
Bake: Preheat oven to 350°F (175°C). Bake loaves for 45–50 minutes, or until golden and hollow-sounding when tapped. Cool on a wire rack before slicing.
Notes
This recipe is for 2 loaves. Scale as needed.
Ingredients
Directions
Prepare the sponge: In a bowl, combine warm water, yeast, ½ Tbsp honey, and 2 cups flour. Mix well. Let rise for 30–45 minutes until bubbly, then stir down. Repeat the rising process once more (total of two rises).
Add remaining ingredients: To the sponge, mix in 1½ cups flour, lecithin (or oil), salt, and 2 Tbsp honey/molasses. Gradually add more flour ( approx. 3–3.5 cups) until the dough is soft and slightly sticky. Avoid over-flouring.
Knead: Knead the dough on a floured surface for 10 minutes until smooth and elastic.
Shape and rise: Divide the dough into 2 equal portions. Place into greased loaf pans. Let rise until nearly doubled (about 30–45 minutes).
Bake: Preheat oven to 350°F (175°C). Bake loaves for 45–50 minutes, or until golden and hollow-sounding when tapped. Cool on a wire rack before slicing.
Notes
This recipe is for 2 loaves. Scale as needed.
