First, if you are using whole grains, mill your flour using your grain mill. If you have a kitchen scale, I highly recommend that you weigh your flour. I have found that it has been a game changer in my bread making journey. The loaves end up being lighter and more fluffy which is always desirable.
Next, put the water in a stand mixer. Add the rest of the ingredients except for the yeast and salt. We will add those in momentarily.
Knead the dough on speed 2 (if using a Kitchenaid) until a ball of dough forms and the ingredients are well combined. Let the dough rest for about 15-20 minutes. Cover with a damp towel or plastic wrap to keep the dough from drying out.
Now, add in the yeast and salt. Continue to knead for about 10 minutes.
Add the dough to an oiled mixing bowl and cover. Let rise until doubled in size. Depending on the temperature of your kitchen, it could take 45 minutes to about an hour and a half. Once the dough has doubled, punch it down and divide it in half. Shape the dough into logs, adding tension to aid in oven spring. Add them into a greased bread pan. Cover and let rise until doubled and standing about an inch above the rim of the pan. The bread should not spill over the rim of the pan if you have built good tension when shaping.
Preheat the over to 350 degrees and bake the loaves for about 35-40 minutes. Immediately remove the freshly baked bread from the pans and allow to completely cool on a wire rack, usually about 2 hours. Do not cut until the bread is fully cooled for best results.
