My son moved in with me so I made my super easy every day whole wheat bread on Sunday. It's gone already. That made me happy. I did get in two slices for myself.
I like making the sour dough as well as kaiser rolls, my favorite breakfast is the classic BEC - bacon egg and cheese, but they are productions, so this is a very easy bread to make and nearly a no knead so no flouring the counter as everything is in one bowl and a loaf pan for an easy cleanup. While this is a very basic recipe, I took the 80% ratio from Pro Home Cooks on Youtube which makes it very easy for me to remember and make off the top of my head. I think this blows away supermarket enough to sneak it in the artisanal category but nearly as easy as using a bread machine.
Keep the Counter Clean Whole Wheat
350g KA Bread Flour
150g KA Whole Wheat Flour
400g tap water about 90°
2 tsp Fleishmans Active Dry Yeast
pinch of sugar
combine dry ingredients in large stainless steel bowl
Combine yeast water a pinch of sugar about 10 minutes , add to dry
fold serval times with spatula, cover (my bowls have silicone lids) and rest 15 minutes
Using the spatula, lift, hod to stretch and then fold dough, alternate by scoop and fold. About 10 times, and cover. Rest an hour to rise
Spray oil and flour bread loaf pan, transfer dough to pan and cover 30 minutes
Pre-heat oven to 400°
with a knife/lamme 1/4 slice along the middle lengthwise. spray some water into the oven (better yet place a sheet pan with water on the lower rack and bake 30 minutes, then check every 10 if not done.
cool on a rack and serve.