Mill Flour: Weigh 400g hard white winter wheat berries and grind into fine flour using a grain mill. Set aside.

Proof Yeast: In a large bowl (or stand mixer), combine all the warm water, honey, and yeast. Stir and let sit 5-10 minutes until foamy—proof it’s active!

Mix Wet Ingredients: Add avocado oil, salt, and apple cider vinegar to the foamy yeast mixture. Stir until blended.

Add Partial Flour: Mix in 2¾ c. (330g) of the flour until a wet, shaggy dough forms.

Rest: Cover and let sit at room temperature for 1 hour to hydrate and kickstart gluten. After resting, stir in the remaining ⅔ c. (70g) flour. If too sticky, add flour 1 Tbsp at a time; if too dry, add water 1 tsp at a time until tacky but workable.

Knead: Knead with a stand mixer on medium-low for 10-12 minutes, or by hand on a lightly floured surface for 12-15 minutes, until smooth and stretchy. Pull a piece—it should stretch without tearing, a great sign of gluten strength for whole wheat.

Rest: Shape dough into a smooth ball, flip it in a greased bowl to coat lightly, and let rest, covered, for 5 minutes to relax.

First Rise: Let rise in a warm spot (75-85°F) for 50-60 minutes until doubled. For a shorter rise, use your oven’s proof setting (see step 10).

Shape: Press dough smooth-side down into a 10-inch rectangle on the counter. Roll tightly into a log, sealing the edge to the roll, then tuck ends under. Place in a greased 9x5-inch pan—no slit needed; this keeps the top smooth and even.

Second Rise: Cover and let rise 45-55 minutes until it crests the pan by 1 inch. OR use your oven’s proof feature for 30-40 minutes—preheat to 350°F (175°C) during the last 15 minutes of rising, then remove loaf to bake.

Bake: Bake at 350°F (175°C) for 32-35 minutes, until golden and hollow-sounding (internal temp: 190-200°F).

Cool: Cool in the pan on a wire rack for 10 minutes. Remove, brush the top lightly with butter for a soft, buttery crust, and cool 1 hour before slicing into 16 even slices.