I've been tinkering with this bread recipe for a while now. Here's my latest version. It's easy, relatively quick, and totally tasty.
Quick(ish) and Easy Whole Wheat Bread
First:
2 c. warm water (around 100 degrees, so the water feels temperature-less on your wrist)
2 pkgs. yeast (I prefer Rapid Rise or Perfect Rise for this recipe)
6 T honey (I do 1/4 c. plus half again; you could also use sugar)
Stir together and set aside for about 5 min.
Next:
8 c. whole wheat flour (I've been using Trader Joe's White Whole Wheat)
4 t. salt
Mix in a bowl.
Then:
Mix yeast water into flour. Add another 1-2 c. of warm water and stir together. Dough should hold together well, but not be sticky.
Knead a little bit on a board or just in the bowl.
Set the dough to rise in a warm place covered with a dishtowel to keep off drafts.
Let rise for about an hour.
Cut dough in half.
Knead each one a few times.
On the last knead, roll into a loaf and pinch together at seam.
Spray canola oil (or other oil) into 2 loaf pans.
Press loaf seam-side up into loaf pan until the pan is filled to the corners.
Flip loaf out and over.
Press gently into pan with seam-side down.
Repeat for second loaf.
Set loaves to rise for 30-60 min (top of loaf should be even with lip of pan)
Bake at 350 for 40ish minutes, until loaf gives a hollow sound when you thump it. I find this bread is best if it's slightly undercooked.
Cool. Make sure to eat a heel when it's still warm from the oven!
Stores well at room temperature for 4-5 days.
