Great for sandwiches, toast, snacks, or whatever! Stolen/modified from Make The Bread, Buy The Butter
5 1/2 cups bread (or all purpose) flour
1 3/4 cups whole wheat flour
1 tsp yeast
3 1/2 cups water
4 tsp kosher salt
Flax seeds/Sesame Seeds (optional)
Activate the yeast with warm water, then mix in the flours, salt, and the rest of the water.
Oil the inside of two 9×5 loaf pans, put half the dough in each, then sprinkle flax seeds on the top.
Cover the loaves with a clean, damp dish towel/cloth diaper and let rise until the dough is as high as or just above the tops of the pans (~4 hours, sometimes longer if your kitchen is cold like ours when it’s not summer).
Bake at 450° F in the pans for about 28 minutes, then remove from pans, put the breads back in the oven on their sides for 5 minutes, then flip them to their other sides for 5 minutes. You might want to put a shallow pan or some aluminum foil underneath if you have seeds on the tops so they don’t fall the the bottom of the oven and burn. I’ve stopped using the seeds since they make a royal mess when slicing the bread later.
Breads are done when they sound hollow when tapped.
Remove the loaves from the oven, see if you can wait until they cool to slice and eat.