I'm aiming to make a simple bread from as few ingredients as possible; ideally only stone ground whole wheat flour, water, and yeast. I'm having a hard time finding a recipe like that specifically for stone ground flour.
So far this recipe seems closest to what I'm looking for. However, I would prefer to avoid using honey (and sugar) if possible.
How would I go about modifying this recipe to account for the lack of honey? I'm not even quite sure what the honey is providing in this recipe.
If it's flavor, I'm fine with the bread having no sweetness.
If it's for the yeast to eat, I don't quite know how much flour I would want to substitute to make up for the loss of the honey.
If it improves the texture of the dough or finished bread, I have no idea how to make modifications to the recipe. I've read that with this kind of flour, people have better luck with texture by allowing the flour to soak for longer.
How can I remove the honey from this recipe and end up with a decent bread?
Edit: oops, I just noticed the comments on the page suggest removing the honey. Could I get a second opinion on that, I guess?