Happiness is "quick" rustic loaves in the Chicago Metallic French Bread Pan

2 t yeast

1.5 c lukewarm water

dash sugar

2 t salt, generously rounded

.25 c rye flour
.25 c white whole wheat flour

3 c unbleached all purpose flour

splash olive oil

1) whisk water yeast and sugar in mixer bowl and let stand five minutes

2) add flour a little at a time starting with the rye and whole wheat and mix, using a silicone spatula to incorporate if needed, and add the salt when you still have one cup left to go

3) when you have one half cup left to go, add a generous splash of olive oil 

4) use spatula to turn out onto a floured board and knead-in the flour (dough will be sticky to start, so flour your hands also)

5) divide into two equal parts and roll out lengths to fit your pan

6) place in pan covered loosely with a clean damp dish towel to rise in a warm spot, about one hour

7) bake at 450 degrees F for 25 minutes on the middle level
8) allow to cool thoroughly on a rack before slicing