Source: KA Whole Grain Baking
3 3/4 cups (15 ounces) white whole wheat flour
1 tablespoon plus 1 1/2 teaspoons instant yeast
1 1/2 cups (12 ounces) cool water
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons salt
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon cayenne pepper
Measure 2 cups of the flour into a medium mixing bowl, and stir in the yeast. Combine the water and honey, add to the flour mixture and stir to mix well. Cover with plastic and let rest for 1 hour.
Stir in the olive oil, salt, herbs and cayenne and then remaining 1 3/4 cups flour. Turn the dough out onto a very lightly floured surface and knead for about 5 minutes, until it is shiny and elastic, but still quite soft. Resist the temptation to keep adding flour - this should be softer than bread dough. Return the dough to the bowl, cover, and let it rise until doubled in bulk, about 1 1/2 hours.
Turn the dough out onto a lightly floured surface and divide it in half. Lightly form each half into a loose round, cover and let the halves rest for about 20 minutes.
Shape as desired, top, and bake on the bottom rack of your oven at 450º for about 12 minutes.
I talked about this recipe HERE.