• Pour the 7 floz. bottle (1 cup) of malta goya into a liquid measuring cup and set aside.
• In a mixing bowl, attached to a stand mixer with the dough hook attached, add the warm water, yeast, and 1 cup of white whole wheat flour and mix together to create a sponge. Let it rest for 15 minutes.
• Add the oil, molasses, malta goya, vinegar, salt and 2 cups all purpose flour and knead together until fully incorporated. Add flour 1/2 cup at a time and knead until the dough pulls away from the sides of the bowl and is no longer too sticky.
• Cover the dough and allow it to rise for 1 -1 1/2 hours or until it has doubled in size.
• Remove the dough from the bowl onto a lightly floured surface and divide into 4 equal parts. Form each part into a round ball shape and place on a greased pan about 3 inches apart. Cover and let the dough rise for about 30-45 minutes until each loaf has doubled in size again.
• Bake at 350 degrees F for 20-30 minutes or until the internal temperature reaches 190 degrees F. Allow to cool on a cooling rack for 10-15 minutes. Slice and enjoy warm with honey butter.

Honey Butter

• Mix together the butter, sweetened condensed milk, and honey until fully incorporated.