First, gather the warm (it should feel like a hot bath without burning your skin), the honey (agave, sugar, Maple syrup or molasses should work as well), and yeast.
Dissolve the honey in the water.
Sprinkle the yeast on top. Do Not Stir.
Cover with a clean towel and let rest for about 5-10 mins.
After resting, it should look nice and foamy.
Add 1/2 a cup of flour (preferably whole wheat but you can use the flour of your preference and stir to dissolve. Then keep stirring for about 45 seconds to activate the gluten.
Add salt (about 1 1/2 teaspoon works for me)
Add the oil.
Another 1/2 cup of flour (preferably bread flour).
Mix it in.
Add your herbs if you want to add any. (Here I added a teaspoon of dried basil). You can also add died fruits/vegetables, spices, nuts, or whatever you want in your bread.
Mix it in.
Add another 1/2 cup of flour and stir.
Keep adding flour in 1/2 cup increments until you achieve a consistency where its workable (doesn't stick to the spoon or hands). Do not over flour!!
Place dough into a floured surface and start kneading. You should knead for about 5-7 mins. depending on how fast you go.
Add a little oil to a big bowl.
Spread with your hand so it's thinly covered all around.
Place your dough and make sure it's covered with oil. Turn the dough upside down and let rest covered with a clean towel for 30-45 mins.
The dough should double in size. After the first rise, "punch" the dough so that it deflates.
Cover for another 30 mins.
Once it rises again, pour into a floured surface and knead just enough to take out as much air as possible.
Divide into portions unless you want one huge bread loaf.
Shape and place in a lightly greased baking sheet or line with parchment paper an oven safe mold.
I like to make some superficial cuts so the look prettier.
I added some olive oil and dried oregano to these two. You can substitute for milk, egg wash, honey... Or nothing. Bake at 375*F for about 35 mins. (It will depend on the size of your loafs)
Take out of the oven and enjoy!
Nice and soft texture on the inside, crunchy on the outside.