Wheat bread and a tag!

So I have this delima, I'm incapable of taking decent pictures. Im not sure what it is, but they just never turn out good. But anyways, this bread was really easy to make, and it was semi-healthy being whole wheat and everything. I think that I replaced some of the wheat flour with bread flour, because I didn't want the bread to be extremely dense. This bread was easy in the fact that, time wasn't very specific, you could let the dough rise, and do your own thing.
Ok, so now on to the fun stuff, a tag from Giz and Psychgrad over at Equal Opportunity Kitchen : )

You can take five items and are allowed one sentence in which to justify your decision. Tag whoever you like and link back! You are on a desert island so assume a plentiful supply of exotic fish, coconuts and sea salt. Ignore any issues regarding storage. There happens to be a very large solar powered refrigerator washed up on the shore as well. Now, on to the list...

1. Ok hmm, first off, I would need a very large chef knife, ya know, for preparing my fish, and defending myself against pirates.

2. Then I would need a bag of flour, because I need my bread... also a weapon incognito ; )

3. I would need a dutch oven, because you can cook anything in a dutch oven haha.

4. Then I would definitly need my mp3 player, ya know, I have to listen to my music when I cook : )

5. Then I would either need my cell phone for texting, or I would have to take my boyfriend hostage. Sacrifice him to the island gods and everything. You know how those natives can get. . . ; )

Now I tag... The Kittalog, Noble Pig, Mochachocolata-Rita, Three forks, and Elle's New England Kitchen.

Wheat bread without a timetable
Smitten Kitchen

1. Into a large bread bowl, put 1 1/2 cups unbleached white flour, 1 1/2 cups stone-ground wheat flour and 3/4 cups coarse ground whole wheat flour (if you can’t find coarse ground, simply add regular whole wheat flour. I used buckwheat flour, because I’ve been feeling guilty about buying it eons ago and never using it.). Add one heaping teaspoon of salt, a half teaspoon of sugar (my addition, I think bread benefits from a little sweetness) and one tablespoon of wheat or corn germ. (I’m pretty sure I used bran instead, because that’s what I had on hand. Really, you can’t break this bread.)

2. Mix 1/2 scant teaspoon of yeast (active dry is just fine) with 1 1/2 cups of liquid–half milk, half water, or more water than milk–whatever you have on hand. (If you’re going to leave it overnight, use 1/4 teaspoon of yeast.)

3. Pour the liquid into the flour and stir it up. (If you have a KitchenAid, you can use the paddle attachement for this, then switch to the kneading hook when you’re done.) The dough should be neither dry nor sticky, but should tend more toward to the stick than the dry. If too sticky, add a little more flour.

4. Knead the dough well, roll it in flour, put it in a warm bowl (although I have put it in a regular old bowl right off the shelf, says Colwin, as did I) . I covered mine with plastic wrap at this time–a towel works as well–but realize it might not be neccessary. Leave it in a cool, draft-free place and go about your business. (We decided to check out the 8th Annual New York Pickle Festival, not that you asked.)

5. Whenever you happen to get home, punch down the dough, knead it well and forget about it until convenient.

6. Sometime later (with a long first rise, a short second rise is fine, but a long one is fine, too) punch the dough down, give it a final kneading, shape into a baguette* (see my notes below), slash the top with four diagonal cuts, brush wtih water and let proof for a few minutes (it was 30 minutes, in our case). However, if you haven’t the time, it can go straight into the oven.

7. You can preheat the oven or put it in a cold oven, it matters not a bit. Bake at 450° fr half an hour. Turn the oven to 425 ° and bake for another five to twenty minutes. (This range is long because I found my bread was done–sounded hollow when I tapped the bottom, quite brown on the outside and registered 200 or so on a thermometer, all different techiniques to check for doneness–after just 5 more minutes, but Colwin suggests 20. It will vary based on the density of your bread, the size of your baguette, etc. etc. so just check in with it every five minutes or so.)