This is the bread I can make daily if need be. It is fast, easy, and doesn't require long rise times or multiple rises. It's wholesome and tasty!

INGREDIENTS

1 1/2 cups warm water
*1/4 cup honey
2 tbsp pure olive oil
2 1/4 tsp instant yeast
1 tsp salt
**4 1/4 cup whole wheat flour

DIRECTIONS

Lightly oil your bread pan with olive oil. I recommend using cast iron pans.
Using a mixer, combine water, salt, honey, olive oil, yeast and 1/4 cup of flour into a large mixer bowl. Mix until combined.
Add remaining 4 cups of flour and switch to the dough attachment as soon is there is resistance.
Continue to mix with the dough attachment for 2-3 minutes. If the dough is too sticky to manage, add flour 1 tbsp at a time. You want the dough mildly sticky and to maintain moisture. It should barely clean the sides of the bowl when removed. You do not want to over-knead whole wheat bread as this can cause the gluten bonds to break. Only knead as much as is needed.
Form the dough into a rough log shape to fit into your bread pan.
Cover with a towel and place in a warm spot for 1 hour 30 minutes or until the bread rises about a half inch to an inch over the top of the bread pan.
Preheat oven to 400 degrees F during the last 20 minutes of your rise.
Once the rise is done, bake the bread for 25 minutes.
After cooking, let the bread cool off in the pan for 20-30 minutes or until the bread shrinks away from the edges of the pan. Then you should be able to easily flip the pan on it's side and slide the bread out. Allow it to cool on a wire rack for at least an hour before storing.

NOTES

* Or 1 tbsp of maple sugar or white sugar
** Fresh ground whole wheat flour with the bran works fine with this recipe. You may also use purchased whole wheat and even white flour. You will just have to add more flour if you are using less whole wheat.