Ingredients:

2 pkg 8g each Active Dry Yeast

2 cups Water (100ºF)

¼ cup Honey

¾ cup Olive Oil

2 Free Range Eggs

1 tsp Himalayan Sea Salt

7 cups Nunweiler’s Organic Whole Grain Wheat Flour

Directions:

• In bowl of mixer add water and stir in honey until dissolved. Add both packages of yeast and stir in gently.
• In a separate large bowl measure out 7 cups of flour. Place near mixer.
• In a small bowl stir together eggs.
• Once yeast is ready, add in olive oil and eggs to mixer bowl.
• With mixing paddle attachment on, turn mixer on to first speed to blend ingredients together.Stop and add in a large scoop of flour from pre-measured bowl.
• Add in salt and turn mixer back on to first speed. As mixer is running, slowly add in more flour a scoop at a time until you’ve added about half of flour.
• Turn machine off and scrape sides of bowl down with spatula.
• Continue mixing and slowly adding more flour. You may not have all the flour added before the dough comes together and starts to climb the paddle attachment. At this point, stop the machine and change to the dough hook. Use a spatula to scrape down the sides and clean off the paddle attachment.
• Turn machine back on and run at #2 speed. Slowly add in the remaining amount of flour. Let machine run for approx 4 to 5 minutes. During this time you should see the dough come away from the sides of the bowl and form a ball around the dough hook.
• While the machine is running, pour about 1 tbsp of olive oil into a large bowl that you will use to proof the dough in. With your hand rub the oil all over the sides and bottom of the bowl. There will extra pooled on bottom which will be used on the dough.
• Tear off a piece of plastic wrap larger than size of bowl and have it ready to grab and use.
• On your pastry mat or surface you are going to work your dough on spread out a very small amount of flour.
• When dough is ready – you should be able to touch the ball. It will feel a bit sticky but shouldn’t stick to you finger.
• Turn machine off and remove dough hook and then bowl from unit. With a plastic pastry scraper turn ball of dough out of bowl onto your surface. Some dough may want to still stick to the side but the scraper makes it easy to separate.
• Once dough is on your surface, take your hands and rub them into the oil in the bottom of your proofing bowl. This will make it easy to pick up the dough. Gently shape the dough into a ball, while wiping hands all around ball to coat it with oil. Don’t be too worried about a perfect shape. Place ball in bowl and give it a further few twists to ensure it is nicely covered in oil. Place the piece of plastic wrap you have ready over the top loosely.
• Place bowl in a warm, draft free location for 30 minutes. This is the first rise. The dough should be approx. double in size.
• When done, take dough out of bowl and place on work surface. Using the palm of your hands, gently press our the dough into a square. don’t push too hard, it doesn’t have to be too large. Fold the top over ⅓ and the bottom ⅓ up like you would a letter going in an envelope. Pick up the dough and fold each end under a ⅓. It may look like a squared ball. Again, flatten it down a bit to make a rectangle again. It probably won’t flatten as large as the first time. Make your envelope folds again. With the smooth top side up place ball back in bowl, loosely cover with plastic wrap and place back to rest for another 30 minutes. Again dough should have approx. doubled in size.
• At this point tear off a piece of plastic wrap larger than each cookie sheet and spread out on counter. With cooking spray give a light mist across surface.
• Remove dough from bowl and place on work surface. With rolling pin roll out dough pushing air bubbles out as you go to form a large rectangle, approx ½” thick. Using a pizza cutter divide dough in half then half again and so on in each section to equal 24 pieces. If you are using a scale, cut a piece off to equal approx 75g. Once you see the size continue on and you should end up with approx 24 pieces.
• Shape each piece into a tight ball and space out on parchment lined cookie sheets. 12 dough balls generally fit on one sheet.
• Cover each cookie sheet with prepared plastic wrap very loosely and place back to rest for final proofing. This may take approx 45 min or longer. Dough balls should be double in size. Approx 10 minutes before ready preheat oven to 375ºF/190ºC oven.
• When ready, remove plastic wrap and bake in oven for approx 20 min. or until golden brown.