Baking wheat bread, the slow way.

This is a simple recipe to make whole wheat bread using only little yeast. The advantage of this recipe is that the end result does not crumble as much as a fast variant. During the long rising period (8 hours) the wheat has the time to saturate with the water of the quite wet dough. Because of this it does not dry out the bread, and this is the trick to prevent it from crumbling.

The ingredients for two breads:

Dissolve the yeast in the water. Disolve the honey and salt in the water. Slowly add and mix the wheat into it. You will get something that is very wet (forget about kneading the bread, just use a wooden spoon).

Put it in two forms (allow for place to let it double its size). Put something over it, and let it stand for 8 hours at room temperature. Or 24 hours in the fridge.

In the oven at 200 degrees for about 45minutes.

Let it cool down completely before eating.