And speaking of go-to bread recipes I'll also say that the Easy Oatmeal Bread is still by far my favored no-knead bread.
Old Time Whole Wheat Bread with Seeds
3 C white flour
4 1/2 tsp active dry yeast
2 3/4 C water
1/2 C packed brown sugar
1 T salt
3 C whole wheat flour (maybe less)
1/2 C ground flax-meal
1/2 C sunflower seeds
In a large mixing bowl combine 3 1/2 C of the white flour and the yeast.
In a saucepan heat the water, sugar, shortening, and salt until warmed to 115-120 degrees F. Stir constantly to melt shortening.
Add to dry mixture and beat with an electric mixer at low speed for 1/2 minutes, scraping sides of the bowl constantly.
Beat another three minutes at high speed.
Switch to bread hooks and stir in the whole wheat flour and enough of the remaining white flour to make a moderately stiff dough that is not too sticky.
Set the mixer to knead for 10 to 12 minutes until the dough is smooth and elastic.
Shape into a ball.
Place the dough in a large, lightly greased bowl, turning once to grease all sides of the dough ball.
Cover with a towel and let rise in a warm place until double, about one hour.
Punch dough down.
Divide dough into thirds and let rest, covered for 10 minutes.
Shape dough into three loaves and place in greased loaf tins.
Cover and let rise in a warm place until almost double, about 45 minutes.
Bake at 375 degrees F for 40-45 minutes, covering with foil the last 20 minutes to prevent the crust from overbrowning.
Remove from pans and let cool on wire racks.
Makes three loaves (or two ridiculously big ones, if you like)