Sydney's Wheat Bread
OK, it's not quick.  But after making a deal out of "soup with
bread, soup with bread", I figured I'd better give a recipe.
The dough can be frozen and baked as needed; the molasses or
honey makes a bread which will keep all week in the 'fridge.

Combine:
1 T yeast
1 T sugar
1/2 C water (105 degrees F)
Let rest 15 min. to 1/2 hour in a warm place.  Should get 
foamy.  If it doesn't, either your water was too hot or your 
yeast is too old.

Add:
1/4 C honey or blackstrap molasses
1/4 C oil
2 C warm water (105 to 110 degrees F)

Mix:
7-8 C flour (1-2 C white plus 6-5 C whole wheat)
1 t salt

Mixer instructions:
Stir as much flour as possible into liquid (about 4C) with 
stirring blade.

Knead in the rest of the flour in large bowl with dough hook, 
adding about 1/2 C at a time until about 6 C have been added 
altogether.  Let knead about 5 minutes, then scrape down.  Add 
another 1/2 C (as necessary) and knead another 10-20 minutes.
Add flour sparingly with plenty of kneading.  The difference 
between light bread which keeps well and bread which becomes 
heavy and hard is usually too much flour added with 
insufficient kneading.  Dough should be resiliant to the 
touch, but not sticky.

Instructions by hand:  Stir in as much flour as your arm can manage.  When
you can no longer stir, grease your hands with margarine.  Push down the
center of the dough, sprinkle flour over the center, fold the dough over
the flour, and push down hard.  Scoop the dough off the bottom of the
bowl, turn 1/4, dust a little flour underneath.  Repeat folding and
pushing down (this is kneading) until flour is worked in.  Add flour until
dough is fairly stiff and less sticky (can be scooped up in a ball).  Then
grease the bowl and keep kneading for 5 minutes.  You should work up a
steady rhythm, but don't be afraid to punch hard into the dough and put
your weight behind each push.  At the end of the kneading time, all your
tensions and aggressions should be drained away and you should feel
peaceful and relaxed.  If dough is still sticky and not satiny/resiliant,
add more flour and knead again. 

Grease bowl.  Let rise until doubled, about 1 hour.  Put in 
two greased loaf pans.  Let rise 1/2 hour (better to have it 
underrise than over-rise in this stage).  When risen proper 
amount, a finger poke will not fill in.  Bake at 350 degrees 
about 1 hour until loaves sound hollow.

With 1/4 C honey, 2090 calories per loaf.
With 1/4 C blackstrap molasses, 2050 calories per loaf.