1. Mill the Flour

• Grind whole wheat berries using a home grain mill until fine.
• Measure flour after milling, as it will be fluffier than store-bought flour.

2. Mix the Dough

• In a large bowl, combine flour, salt, and yeast (or starter).
• Slowly add warm water, honey, and olive oil/butter, mixing until a shaggy dough forms.

3. Knead the Dough

• Knead for 8–10 minutes by hand or 5–7 minutes in a stand mixer until smooth and elastic.
• Let the dough rest for 20–30 minutes to absorb water fully (autolyse).

4. Bulk Fermentation (First Rise)

• Cover and let rise in a warm place (75–80°F / 24–27°C) for:
  • 1.5–2 hours with yeast
  • 4–6 hours (or overnight in the fridge) with sourdough
• The dough should double in size.

5. Shape the Loaf

• Gently deflate and shape into a boule or sandwich loaf.
• Place into a proofing basket or greased loaf pan.

6. Second Proofing

• Let the dough rise again for 30–45 minutes (yeast) or 1–2 hours (sourdough) until puffy.

7. Bake the Bread

• For artisan bread: Bake at 450°F (232°C) for 30–35 minutes in a preheated Dutch oven.
• For sandwich bread: Bake at 375°F (190°C) for 30–35 minutes in a loaf pan.
• Bread is done when it reaches an internal temperature of 200–205°F (93–96°C).

8. Cool and Enjoy

• Let bread cool completely before slicing to prevent a gummy texture.