Ingredients:

• 1 packet yeast
• 1/4 cup warm water
• 1 tablespoon honey
• 3-3/4 cups whole wheat flour
• 1 cup cool water
• 1 tablespoon extra-virgin olive oil
• Pinch salt

Dissolve the yeast in the warm water. Add the honey and leave until it begins to foam, about 5 minutes.

Now add the whole wheat flour into a food processor with the stainless-steel blade. Combine the cool water, olive oil and salt and with the motor running. Finish by adding the warm water and yeast. Process until a dough ball forms.

Transfer to an oiled bowl, cover with plastic wrap, and let rise at room temperature until it has doubled. When you are ready, punch down the dough, and then knead it on a lightly floured surface for 1 minute.

Divide into 4 portions and, on the floured surface, roll into tight balls. Place on a lightly oiled tray, cover with a damp towel, and refrigerate several hours or overnight.

TIP: freeze the extra dough and save for another time!

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We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.

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