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["Add warm water to yeast and stir to dissolve. Add oil and honey and let sit for 10 minutes or so (in a warm spot) for yeast to begin activating.", "", "Mix in the whole-wheat flour and as much of the white flour as necessary to form a cohesive dough ball.", "", "Turn dough out onto a floured surface and knead for 10 minutes -- adding flour to the surface as necessary to prevent sticking. Knead by folding back top half of dough over bottom half, pushing forward with heel of hands and turning the dough 1/4 turn to repeat. Knead until dough is elastic and only slightly sticky (whole-wheat dough will generally be a bit stickier than the equivalent white-flour dough).", "", "Place dough into a lightly oiled bowl, cover with a clean cloth and place in a warm spot to proof. Check in 30 min-one hour; dough should be doubled in volume and when a finger is pushed lightly into the surface the dent should remain.", "", "Turn dough out onto floured board, divide into halves and form each half into a triangular shape -- longer on the vertical axes with the horizontal axis about the size of a bread pan (for standard loaves -- this can also be made into round loaves.) Roll up each loaf tightly from the narrow apex to the wider base, making sure to roll very tightly. Fold each side of the resulting roll to the bottom and pinch each seam on the bottom closed with your fingers. Insert loaves into oiled bread pans, cover with a cloth and set in a warm place to rise.", "", "When loaves have risen appropriately (and are soft to the touch -- see above) place in a pre-heated 375 degree oven for approximately 25-30 minutes. When bread is done and turned out of the bread pan, the bottom will give a resounding ""thump when rapped with your knuckles. Turn bread out of pans and place on rack to cool."]
