1 tbsp dry yeast
1 3/4 cup warm water
2 tbsp sugar (organic if possible)
1 tbsp canola oil
1 tsp salt
1 cup ground flaxseed - I pulverize mine in a coffee grinder
2 cups whole wheat flour
1 cup unbleached AP flour
Dissolve your yeast in the warm water mixed with the sugar. Make sure you get your kids to watch - it's really fascinating, and kids love to discuss how the yeast "burps" and "farts".
Add oil, salt, flaxseed, and one cup of whole wheat flour. Stir. Add second cup of ww flour, then your AP flour. Mix until incorporated.
Knead for at least 10 minutes by mechanical means or 15 minutes by hand, adding flour as needed to make a soft, slightly-sticky dough.
Rub some olive oil in a large bowl. Turn dough into bowl and flip around to get it coated with the oil. Cover with a towel and let rise in a warm place.
I fill my water pan with hot water and put it in the oven with the dough - makes a great incubator. (here it is with my sourdough starter, a story for another time).
Punch down, put into a greased loaf pan. Let rise again, covered.
Bake in a preheated 350 degree oven for 45 minutes. Let cool in the pan for about 5 minutes, then finish cooling on a wire rack.
Try (really, really try) to let it cool completely before slicing. And never, ever feel tempted by grocery store bread again.