I was planning to make this after work yesterday but with temperatures over 90 degrees the last thing I wanted to think about was baking bread. Yes, I do have air conditioning but I refuse to turn it on this early in the year. So I decided to pretend I was a baker and make it overnight after the temperature dropped a bit.
All the instructions and ingredients are the same as Beth’s Olive Oil Bread from yesterday except the flour proportions are different. In this recipe you use a combination of stone-ground whole wheat flour and unbleached flour. The steps are not difficult but the process takes a while because of all the rising time.
This is the first time I have made a loaf of bread. I think it turned out very well. The loaf has a sturdy crust with a nice crumb. I enjoyed it with butter and orange marmalade. Fresh bread for breakfast could turn into an addiction.