DIRECTIONS

1. Mix the flour with 1 1/3 cups water until no dry flour remains. Cover and rest for 30-45 minutes.
2. Add the yeast, salt, and optional honey and oil. Knead by hand for 8-10 minutes. The dough should be soft and slightly sticky. If stiff, add more water 1 tablespoon at a time, up to 1 1/2 cups total.
3. Cover and let rise for 60-90 minutes, until puffy and about 50-75% larger. It may not fully double.
4. Gently press out large air bubbles. Shape into a loaf and place seam-side down in a greased 9 x 5-inch loaf pan.
5. Cover and let rise for 35-60 minutes, until the center is about 1 inch above the pan rim. Do not wait for it to double.
6. Bake at 375 F for 45-60 minutes, until deeply browned. If checking with a thermometer, the center should be about 195-205 F.
7. Remove from the pan and cool on a rack for about 2 hours before slicing.

FRESH-FLOUR TIP: Flour absorbs water differently from batch to batch. Let the dough guide you: add water slowly if it feels firm, and avoid adding extra flour just because the dough is a little tacky. For the best rise, use hard wheat; soft or pastry wheat makes a shorter, denser loaf.