Ingredients

• 4 cups (520 g) of Pain Bruns Blédor flour
• 1 packet (11 g) of instant yeast (~ 1 tablespoon)
• 1/2 teaspoon of salt
• 2 teaspoons of honey
• 2 cups (480 ml) of warm water

Instructions

• Add the flour, yeast, and salt to a bowl and mix.
• Dissolve the honey in the warm water, then add to the dry ingredients.
• Mix - do not knead - until you have a well-combined, sticky dough.
• Transfer to a greased rectangular bread pan (metal is best, but if you only have glass or silicone, the bread may take a few extra minutes to bake. You can also line the bottom with parchment paper if you think it might stick).
• Cover and let rise for 20 minutes.
• While the dough is rising, preheat the oven to 200°C (392°F).
• After 20 minutes, when the dough has risen, bake in the oven for 40 to 45 minutes.
  Enjoy fresh, but it will keep for a day or two in a closed container. After that, you can toast the bread slices