This bread is a staple in our household. Since making it, we never buy regular bread from the store. Even the best store-bought breads are chockfull of artificial ingredients and have been sitting around long before they were put on a shelf for you.
The recipe is basic, simple, and inexpensive. It doesn’t taste that way at all! However, you do want to be sure to set some time aside when tackling it. I let my dough sit for about 24 hours at room temperature. So, if you’re looking for something to lay out in a couple hours, this may not be the recipe for you.
After letting the dough sit for 24 hours, I then turn it out onto a floured surface. Even though my bread is whole wheat, I used white all-purpose flour for my surface as it’s smoother and more manageable.
While letting it sit before baking, you can add seeds, nuts, or oats to the top for some extra goodness. I added a bit of rolled oats to one of my loaves, but pumpkin seeds, sunflower seeds, chopped walnuts are all good options, too.
This bread will stay fresh on your countertop and covered for about 5 days or in the fridge for up to 2 weeks (if it lasts that long!).