I was inspired by David (dmsnyder) and his 5 hour baguettes. I needed a sandwich bread that was as lean as I could get it but was still very much soft crusted and soft of crumb. I've found it, I think, by slightly modifying the 5 hour baguette idea and adding one enrichment: olive oil.

Stephanie’s Simple Bread
Makes 1 small loaf

225g AP or bread flour
10g rye flour
15g white whole wheat flour
3/4 teaspoon instant yeast
1 teaspoon salt
1 tablespoon olive oil
170g water

Mix ingredients in the bowl for your stand mixer until you form a shaggy mass. Mix, on low, for 5 minutes, then increase speed to medium for 3 or 4 more. I left this in a clean bowl for 75 minutes for a first rise, folding at 25 and 50 minutes, and 60 minutes for a second rise. Shaped carefully and proofed for 40 minutes, scored, and spritzed with water. Baked for 30 minutes at 425 degrees.

I posted the recipe on my blog, too.

So thank you David. Thanks also have to go out to Susan of Wild Yeast for inspiration due to the fact that I was browsing the Wild Yeast Blog when I thought about how good a simple bread would be with the locally homemade ham salad I bought today.

You people of The Fresh Loaf are indeed an inspiration. If a picture is worth a thousand words, yours are gold. Great pictures really do make the hardest task seem easy as  1 2 3, and it is wonderful  now, with the growing number of new bakers to The Fresh Loaf. A what might be lurker, looks on and with  precise instructions coupled with the great photography, they think " even I could do that" . They get in the kitchen, and a lifelong love of baking has begun. Next thing you know, they are searching the wealth of information here, and what was once a kitchen filled with store bought bread and buns, now has Sourdolady's starter bubbling happily away on the cabinet, a miche or two on the cutting board, pillow soft breakfast rolls warm from the oven and the list never ends. Friends drop by for coffee and whatever's warm from the oven and it makes them feel good also. A curiosity has turned into a rewarding adventure, always renewing, always changing. You have always heard that one person can change the world. Baking is like that . You can  inspire lots of people here. Them and their family's and friends have a new and better world because of it, and it continues to spread. So go  get your bake on! Your posts are more important than you know, as is everyone's here. Even the failures provide valuable knowledge. They give courage and ideas how to change for the better. We would have nothing if someone had never said the words " what if...." Thank you to the old pro's here as well as the newbies. Floyd has created us a home, here in the world's kitchen.