Activate the Yeast In a large mixing bowl, combine the warm water (110°F), granulated sugar, and instant yeast. Stir gently and allow the mixture to sit for about 2–3 minutes, until it looks slightly foamy and activated.

Add Wet Ingredients Pour in the extra virgin olive oil and stir to combine evenly with the yeast mixture.

Incorporate Dry Ingredients Add the salt, bread flour, and whole wheat flour to the bowl. Begin mixing with a wooden spoon or spatula until a shaggy dough forms.

Knead the Dough Transfer the dough to a lightly floured surface. Knead for 5–7 minutes, folding and pressing the dough until it becomes smooth, elastic, and no longer sticky. Add small amounts of flour only if necessary.

Shape the Dough Form the dough into a smooth ball. At this point, the dough should be soft and slightly springy when pressed—matching the smooth, rounded look shown in the picture.

Quick Rest (Optional but Recommended) Let the dough rest for 5 minutes, loosely covered with a clean towel. This helps relax the gluten and improves texture.

Bake or Use as Desired Shape the dough into a loaf or rolls and bake according to your chosen use, or proceed with your preferred bread recipe instructions.