It is heartening to know that you can be in a permanent hurry and not spend more than a few minutes at any time anywhere, let alone just in the kitchen — and still make a beautiful loaf of bread
- 2¾ cups whole wheat bread flour
- 2 cups best-quality oaty unsugared muesli (do not use granola)
- 2½ teaspoons (1 package) rapid-rise or instant yeast
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 1 cup 2% milk
- 1 cup water
Mix the flour, muesli, yeast, and salt in a bowl, then pour in the milk and water and stir to mix. It will be a thick porridge.
Transfer to a greased or silicon 2 lb loaf pan; I like one that’s deep and short rather than shallow. Put this in a cold oven, turning it immediately on to 225°F, and leave at this temperature for 45 minutes.
When these 45 minutes are up, turn the oven temperature up to 350°F and leave for 1 hour, by which time the bread should be golden and cooked through. Slip it out of its pan and although dense — it is that kind of loaf — it should feel slightly hollow when you knock it underneath. You can always slip it back in the oven, out of its pan, for a few minutes if you think it needs more baking.
Remove to a rack and let cool.
Nutritional information is based on 20 servings.