If I want some fresh bread, but don't feel like cleaning off my counter to knead it (I have a teeeeeeny kitchen, and I'm generally quite lazy) my go-to recipe is a Grant Loaf. (Named after Doris Grant who came up with it in WWII.)
If you look up the recipe, it'll usually be for 3 loaves, but here's what I do to make one at a time:
-The key is to keep everything warm while you're making it, so I'll include exactly how I do it.-
4 cups (or 1 lb) whole wheat flour (or any combination of types of flour, added meal, seeds, etc that adds up to 4 c / 1 lb)
1 tsp salt
1 tsp dry yeast
1 tablespoon brown sugar (or honey, maple syrup, etc. Something sweet for the yeast to chew on when it wakes up)
1 2/3 cup warm water
[optional] 1 tablespoon oil (any kind)
1) Turn on the oven to about 350.
(Note: don't preheat it, just turn it on so it starts to warm up.)
2) Measure out 2/3 c of warm water in glass measuring cup. Sprinkle the yeast on top of the water, and set it aside.
3) Measure out the flour into a big heatproof bowl.
(this is where I love using a scale in the kitchen... because I hate measuring out flour the "correct" way. You know, spooning it into a measuring cup one cup at a time and leveling it off with a knife. It takes too long and always gets all over the place. Enter the scale. 4 cups of flour = 1 lb. So, just start dumping the flour straight from the bag into a bowl on top of the scale until it hits 1 1b. Also, I usually add in flax seeds, flax seed meal, oatmeal, or anything else I have around that I feel like throwing in at this point. You could also do part whole wheat, part regular flour. Just make sure it all adds up to 4 c or 1 lb)
4) Mix the salt into the flour, and put the whole bowl into the now warm-ish oven.
5) Go back to the yeast that's hanging out in the glass measuring cup, and stir in the 1 Tbl of brown sugar or other sweetener.
(If you're using the optional oil, stir it in too. Sometimes I put it in, sometimes I don't.)
6) Set the timer for 10 minutes to let the yeast rev up. Grease your loaf pan really well (or line it with parchment paper) and toss it in the oven. Now, at this point turn off the oven.
7) Go about your business for rest of the 10 minutes.
8) When the timer goes off, take everything out of the oven, and leave the door cracked open if it feels too hot in there.
(You're going to let the bread rise in there, so you don't want it so hot that it kills the yeast. Just nice and warm. Think like a yeast and if it feels like a place you'd like to hang out and multiply, then it's probably the right temperature.)
9)Pour the yeast mixture into the flour, then add another 1 cup of warm water. Mix it all up with a big spoon, and really work it together for a minute or two.
(I suppose you could also use a mixer with a dough hook attachment, but I never feel like pulling my mixer out.)
10) Dump the dough into the warmed-up loaf pan, and set it in the warm oven. Spread a wet kitchen towel in the oven on the lower rack, it will help create a moist environment so the top of the loaf doesn't dry out and impede the rising action.
(or put the towel underneath the loaf pan if you've only got one rack, or heck, just toss it in there somewhere).
11) Set the timer for 20 minutes to let the bread rise.
12) Go off and forget about it for 20 minutes, have a cup of coffee, a glass of wine, etc.
13)When the timer goes off, carefully take the loaf out of the oven and set it aside. Now, preheat the oven to 400.
(It takes mine about 10 min to get there. Meanwhile, the loaf is still rising a bit while it's waiting on the counter. You want to let the bread rise for about 30 minutes total, or until it is just a bit higher than the loaf pan)
14) When the oven is up to temp, the bread is ready to go in. You can be fancy and slash it across the top with a sharp knife just before it goes in and/or dust it with some wheat germ, oats, what-have-you, or just stick it in.
(Be careful that you don't jostle it too much or it will deflate and be sad.)
15) Bake at 400 for 40 minutes.
16) When it's done, take it out and dump it out of the pan to cool on a wire rack.
17) Try not to burn your fingers and mouth when you can't stand waiting for it to cool to eat a slice with butter and jam.