Okay, so it’s more like 65 or 70 minutes. A cross between a yeasted and a soda bread, this is one of the best, all-purpose, and FAST breads on the planet.



Ingredients
1/2 cup lukewarm water
1 1/4-ounce package (about 1 tablespoon) active dry yeast
1 cup milk
1 cup plain yogurt
1 tablespoon honey
2 cups whole wheat flour
2 tablespoons flavorless vegetable oil
3 cups (approximately) unbleached flour
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda

Instructions
Dissolve the yeast: pour water into a small bowl. Stir in the yeast. Set aside for 5 minutes.

Warm the milk and yogurt: gently heat the milk and yogurt to body temperature. Add yeast mixture and honey. Mix in the whole wheat flour until smooth. Cover and set in a warm spot for 15 minutes.

Add the oil and dry ingredients: stir in oil. In a separate bowl, mix 2 cups unbleached flour with salt, baking powder, and baking soda. Add gradually to the dough, stirring well. Add more flour as needed.

Knead the dough: turn out onto a floured surface. Knead for 5 minutes. Keep adding flour to prevent sticking.

Shape the loaves: divide dough in half and shape into round loaves. Place on a cornmeal-dusted baking sheet.

Rest and bake: let rest for 10 minutes. Make 3–4 slashes on top of each loaf. Bake at 425°f (218°c) for 30 minutes.

Cool and slice: cool for 30 minutes on a rack before slicing.