I have been trying to perfect a quick, whole wheat Italian bread for what seems like the better part of a year.
Finally I present:
Whole Wheat "Quick" Loaf
2 teaspoons yeast
2 cups hot water
2 tablespoons honey (or molasses)
3 tablespoons olive oil
1.5 teaspoons kosher salt (use less if using table salt)
about 4 cups of whole wheat flour (I used white whole wheat, results may vary if using traditional red whole wheat)
Mix the yeast, water, and honey all together and let prove. Once foamy, add the oil and salt and 2 cups of the flour. Mix thoroughly then stir in the rest of the flour in 1/2 cup increments until you have a very soft, slightly sticky dough (the wheat will absorb moisture so you don't want it to be too dry, you may need more or less flour but once you reach 4 cups add it in a tablespoon at a time). Set aside in a warm place for about 25 minutes for the flour to do its thing. Then, with heavily floured hands, split the dough into two and place on a floured tray for baking. (Or place in a french bread pan lined with parchment paper.)
Heat oven to 425* with a baking dish on the lower rack. Once hot and the dough has doubled, place in oven on top rack and add 1 cup of water to the baking dish. Lower the oven temperature to 400* and bake for 10 minutes. Then lower the temperature again to 375* and bake an additional 15-25 minutes or until you knock on the bottom of the loaf and it sounds hollow.
Cool on a rack (or eat warm). This doesn't save super well, so I suggest eating it the day of or warming it in the oven (or toasting it!) the next time you want to eat some.
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