Prepare the Yeast Mixture: In a small bowl, dissolve the honey or sugar in the warm water (around 110°F or 43°C). Sprinkle the active dry yeast over the water and stir gently. Let it sit for 5–10 minutes until the yeast becomes foamy and bubbly.
Mix the Dough: In a large mixing bowl, combine the freshly ground flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir with a wooden spoon or dough hook until a dough forms.
Knead the Dough: Turn the dough out onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic. If the dough is too sticky, add small amounts of flour as needed.
First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until it doubles in size.
Shape the Dough: Once the dough has risen, punch it down to release the air. Shape it into a loaf by folding the sides in and rolling it tightly. Place it in a greased loaf pan or on a baking sheet.
Second Rise: Cover the dough and let it rise for another 30–60 minutes until it has puffed up again.
Bake the Bread: Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. If you have a kitchen thermometer, the internal temperature should reach 190°F (88°C).
Cool and Serve: Remove the bread from the oven and let it cool on a wire rack before slicing. Enjoy your fresh ground flour bread!
