Daily Bread: The Easiest Bread I Know

It's so tasty, too.

3 3/4 to 5 cups whole wheat flour
4 teaspoons active yeast
1 scant tablespoon kosher salt
2 cups warm (100 degrees) water
2 tablespoons molasses

Combine 3 3/4 cups flour with yeast and salt in a large mixing bowl. Dissolve the molasses in the water. Stir water and molasses mixture into the flour. Stir until well combined and there are no dry streaks of flour. If the dough is too runny to mound into a ball in the bottom of the bowl sprinkle on more flour 1/4 cup at a time. Stir after each addition until there is no dry flour left.

Cover the bowl with oiled plastic wrap and let rise in a warm (75-80 degrees), draft free place for 2 hours or until a little over double in size. Grease and flour a 5X9 inch loaf pan.

Using a greased rubber spatula, deflate the dough by pushing it down into the center of the bowl. Turn it out into the greased and floured loaf pan and smooth the top of the dough with the spatula. You may want to keep a little bowl of oil handy to re-oil the spatula. The dough will be very sticky. Cover the pan with oiled plastic wrap.

Preheat the oven to 450 degrees.

While the oven is heating, let the dough rise in a warm area until it just begins to peak over the top of the pan.

Gently place it into the hot oven. Because the bread is not kneaded the gluten structure is fairly weak, so it's easy to cause it to fall if you slam it down. Bake for 20 minutes at 450 degrees. Check coloring. If it is browning well, reduce temperature to 400 degrees and bake 20 more minutes or until the internal temperature reaches 200 degrees. If it is not browning, leave the temp at 450 for the remaining 20 minutes.

ps If you had ginger carrot soup and bread with me recently, this is the same stuff.