Bread is not typically a dish we think of on a whim one Saturday afternoon and are able to whip out by dinner time. Most breads need a sponge and time to rise. They actually might take days when you prep the sponge ahead of time and let the bread dough rise multiple times.

However this recipe is an exception! It comes together easily and quickly, smells delicious as you would desire when it cooks. You should try to give it a least one hour to rise, but that is minimal all things considered. Plus it has a lovely texture and makes perfect toast the next morning! Thank Mark Bittman for this ingenious speedy recipe.

Ingredients:

• 3 c. all-purpose flour
• 1/2 c. rye or other whole wheat flour
• 2 t. salt
• 1 1/2 t. of yeast
• ~1 c. lukewarm water

1. In a food processor combine all dry ingredients. Pulse several times to combine.
2. Add the water in thru the feed tube as the processor is running. The goal is to have the dough for a nice ball that is not too wet, nor too dry. Add 1 t. water or flour as needed to accomplish this. The processing should take less than a minute, the dough will form quickly.
3. Remove the blade from the processor and cover the bowl with plastic wrap. Let the dough rise for at least an hour.
4. Preheat the oven to 375 degrees. Turn the dough onto a lightly floured surface. Shape into one large loaf (shown above) or several smaller loaves. When the oven is hot you can bake directly on a pizza stone if you have one, or on a lightly oiled baking sheet.
5. Cut the top of the loaf a few time with a serrated knife before putting in the oven.
6. Bake until the loaf is a golden brown and reaches an internal temperature of 210 degrees. You can use any normal oven thermometer for this. It will take about 20-30 minutes of baking to get to this temp.