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Sprinkle the active dry yeast into the water mixture. Let stand for 5-10 minutes, or until foamy. This indicates that the yeast is active.
Make the dough:
In a large bowl, combine the whole wheat flour, all-purpose flour, salt, and ground cinnamon (if using).
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
Stir until a dough begins to come together. The dough may be a little sticky; if it is too sticky, add a little more all-purpose flour.
Knead the dough:
Turn the dough out onto a lightly floured surface.
Knead the dough for 8-10 minutes or until smooth and elastic; if the dough is too sticky, add a little more flour as needed.
Shape the dough into a ball.
First Rise:
Place the dough in a lightly oiled bowl, turning once to coat all sides with oil.
Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
Shape the Dough:
Press the risen dough to remove air bubbles.
Transfer the dough to a lightly floured surface and shape into a loaf.
Place the shaped dough in a buttered 9×5-inch loaf pan.
Second Rise:
Cover the loaf pan with a kitchen towel or plastic wrap.
Let the dough rise for another 30-45 minutes, or until it rises slightly above the rim of the pan.
Bake the Bread:
Preheat the oven to 375°F (190°C).
If desired, you can sprinkle the top of the loaf with ground oats and seeds for extra texture and visual appeal.
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice the bread once it has cooled.
Enjoy with your favorite breakfast treats, such as avocado, nut butter, or a light drizzle of honey.
For best results, measure the flour carefully. Too much flour can make the bread dense.
Kneading well helps develop the gluten that gives bread its structure. Don’t skip this step.
Allow enough time for the dough to rise properly. Rising too quickly can affect the texture of your bread.
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