I found a recipe last summer that is approved by all four of us and so, so easy to make. I found the recipe on Pinterest, but have adapted it to be whole-wheat and even easier than the recipe. It takes 5 minutes to throw together, an hour to rise and 30-40 minutes to bake. So, in less than 2 hours, you get yummy homemade bread. Tonight, it's accompanying our crockpot split pea and sausage soup. Can't wait for dinner!
(Adapted from ShareMyKitchen.com's Quick Crusty Bread recipe HERE)
500g (about 4.5 cups) Whole Wheat Flour (I usually choose organic, but it's not available in Gitmo!)
500mL (about 4 cups) hot water (I run tap water until it's almost too hot to touch)
2-1/4 tsp yeast (1 package)
Graduated Liquid measure (like Pyrex), optional, but makes it easier
Round up your ingredients and equipment.
Fill measuring cup with almost-hot water to 500mL. Add 1/4c honey. Add 2-1/4tsp yeast. Let sit for 5 minutes.
Measure out 500g or 4-1/2cups whole wheat flour to your bowl.
When you come back to your water/honey/yeast mixture. It should be cloudy and kind of bubbly on top.
Dump water/honey/yeast mixture on top of the flour. Mix, mix, mix.
It will be a sticky mess. When everything is *just* combined, stop mixing. Put the bowl somewhere warm and out of the way for an hour. I put mine in the microwave after I've run it for 30-60 seconds with a cup of water in it.*
After an hour, the dough will have doubled or tripled in size.
Preheat oven to 430 degrees.
Ok...here's where the bread gets its name. Literally turn the bowl over, dumping the dough onto a WELL GREASED cookie sheet or baking sheet. I don't know why this picture makes the dough look grey and gross. It's not.
Bake for 15-20 minutes. WITHOUT taking the bread out of the oven, reduce heat to 320 degrees and bake for another 15-20 minutes.
The bread is great sliced up with butter, torn into bite-sized bits and dipped into hummus, cut into squares and sliced in half for sandwiches, whatever!