This was the quickest bread that I think I have ever made!! I love that you can just throw it in the mixer, add some ingredients, throw it in the pan and boom you have bread!! It is super yummy when it is warm out of the oven...
No Knead Whole Wheat Honey Sandwich Bread
(recipe found at www.bakingbites.com)
2 1/3 cups whole wheat flour
2 cups bread flour (or all purpose)
1 3/4 cups water, warmed (100-110 F)
5 teaspoons active dry yeast (2 packets/.5 ounces)
2 tablespoons honey
1/4 cup vegetable oil
1 1/2 teaspoon salt
In a large, microwave safe bowl, whisk together whole wheat flour and bread flour. Microwave for 30-40 seconds, until flour is very warm to the touch. In a large bowl, or the bowl of a stand mixer, combine 1 cup of the water with the yeast and honey. Stir and let stand for 5-10 minutes, until yeast is foamy. Add in the remaining water, vegetable oil, salt and about half of the warm flour mixture and stir well with a wooden spoon to combine.
If using a stand mixer, attach a dough hook and continue adding flour with the mixer on medium. Add flour gradually until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Turn speed up to medium and mix for 1 minute. (My dough was still pretty sticky after this, so I ended up placing a little bit of flour on the counter and kneading my dough into it just a few times to make it a little less sticky.)
If mixing by hand, gradually add in the remaining flour, mixing vigorously with a wooden spoon with each addition. Mix until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Continue to push dough around with the wooden spoon for 1 additional minute after dough comes together smoothly.
Lightly grease a 9x5" loaf pan. turn dough into the loaf pan and cover with a piece of plastic wrap. Allow to rise for 30-35 minutes, until dough rises 1" above the sides of the pan. Preheat oven to 400. Once bread has risen, remove plastic wrap and place loaf pan in the oven. Bake for 30-35 minutes, until bread is dark golden brown. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.