Dissolve the yeast in the lukewarm water and add the salt. Set the glass aside for 15 minutes. This does not have to be done if you have a strong wheat sourdough. Then there is no need to add yeast.
Then put all the ingredients in a bowl, add the yeast-water and mix everything together very well. You should knead the dough vigorously for at least 5 minutes, 7-10 minutes are best. Now cover the dough for at least 60 minutes and let it rest in a warm and not drafty place. The dough will be relatively runny, which is normal, so don`t add flour.
After resting, knead the dough as well as possible. Shape the dough into a ball and place in a floured proofing basket and let rise again for a good 30-45 minutes until the dough has increased its volume again. If you don`t have a proofing basket, you can also put the dough directly into a baking pan, or put a damp, well-floured kitchen towel in a bowl and pour the dough into it.
After rising, place the dough on a greased baking sheet or fill it in a loaf pan and bake in a preheated oven at 200 ° C top / bottom heat for a good 50 minutes, moistening it slightly with a water syringe to create a wonderful crust. You can also put a bowl of water in the oven.
After a good 15 minutes, reduce the temperature to 180 ° C and finish baking. The bread is ready when it sounds hollow when you tap the ground!
The sourdough gives the white bread a strong taste, but not too sour and the honey makes it pleasantly sweet!
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