- 3/4 cup + 2 tbsp warm water
- 1 packet of yeast
- 1 1/4 cup of flour
- 3/4 cup + 2 tbsp of whole wheat flour
- 1 tsp salt
- 1 1/2 tbsp honey
- 1 tbsp butter, softened and chopped into small pieces
- Zest of 1/2 lemon
Pour the warm water in the pan for your bread machine then add the yeast. Next, add the whole wheat flour, regular flour, salt, honey, lemon zest, and butter pieces on top. Close the lid and turn the machine on to the dough setting.
Let it mix and knead for 10-15 minutes then turn the machine off.
Pour the dough onto a floured surface and knead by hand, pushing the dough backward with the heel of your hand, folding it back over to the front with your fingertips, and turning it 90 degrees; repeat the process until the dough is smooth, about 5 minutes. Let the dough sit for 10 minutes.
Coat a loaf pan with cooking spray then add the dough. Brush the surface of the bread with olive oil. Cover the loaf with wax paper that is coated with cooking spray then loosely cover the pan with saran wrap. Place in the refrigerator for 2-24 hours.
When you are ready to bake, remove the loaf pan from the refrigerator and remove the plastic wrap and waxed paper. Place the loaf pan on top of the stove while the oven preheats to 375 degrees for a metal loaf pan and 350 degrees for a glass loaf pan.
After 10 minutes, puncture any large, visible surface bubbles then put the pans into the oven and bake for 25-28 minutes.
Cool on a rack until the bread is firm enough to slice neatly. Slather with butter and serve. Enjoy.