Instructions: MAKES 1 LOAF DAIRY-FREE

In small bowl, combine yeast and warm water. Stir gently and let stand until foamy, about 5 minutes.

In large bowl, combine boiling water, honey, oil and salt. Stir until honey is dissolved, then let mixture stand until lukewarm. Using a wooden spoon, stir in whole-wheat flour until blended, then yeast mixture. Stir in enough all-purpose flour to make a moderately stiff dough. Turn dough out onto slightly floured surface and knead until smooth and elastic, about 10 minutes.

Place dough in large oiled bowl, turning dough to coat. Cover with a damp kitchen towel or greased plastic wrap and let rise in a warm, draft-free place until doubled in size, about I hour.

Oil a 9 x 5-inch loaf pan, Punch down dough and turn our onto a lightly floured surface, Knead briefly, then flatten dough with both hands to remove any air pockets. Fold dough into a semicircle and using your palms, square off and flatten short ends.

Position dough so long sides are horizontal. Starting from long side farthest away, fold dough toward you two or three times, each time sealing edge where dough meets by pressing with heel of your hand. Place dough in prepared pan.

Cover loosely with towel or wrap and let rise until doubled in size, about 45 minutes.

Preheat oven to 350F. Bake bread until golden brown, about 35 minutes. Remove from pan and set on wire rack to cool completely.

Bakers and Bread Lovers

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