Not only simple, but it was discovered that you don't even need to knead bread. I hope this copy and paste works so it will load the file that tells you about it, but if it doesn't, just google "bread in five minutes a day".
Artisan Bread In Five Minutes a Day by Jeff Hertzberg and Zo ... on
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Yeast is a plant that actually grows, and like any plant it grows best when you understand its requirements. It grows best in a damp warm environment, and responds to differences in temperature. If it is cool, it picks up fungi from the air to make it taste more like sourdough, and the yeast grows slowly. It grows fast in an oven warmed with a pan of hot water.
It is the protein in the flour that keeps the bread from being crumbly like cake, so the higher the protein content in the flour the better the bread. I look for at least 4 grams.
Whole wheat flour absorbs liquid slower than white flour, so it is best to add this first and let it sit at least two hours in the liquid before you add the white flour.
For cracked grain bread, simply add the cracked grain after it has been seeped in some hot water for an hour. I often put whole grains in a blender until they are well cracked. If you look at the list of ingredients on an expensive cracked grain bread you can purchase, it will give you ideas on ones to add.
I use dough enhancers. Not necessary at all, but I find it helpful. Whole Wheat flour is helped by adding some gluten, a tiny bit of ascorbic acid (vitamin C) and powdered ginger helps feed yeast, powdered pectin and gelatin adds moisture, dry milk relaxes dough, and lecithin granules is a preservative. Here is my recipe, I use 2 TBS for a 2 loaf recipe.
1 cup Gluten, 1 teas. ascorbic acid, 1/2 cup dry milk, 2 TB S gelatin, 2 TBS lecithin granules, 2 TBS powdered pectin, 1 teas powdered ginger.
Have fun! I love the smell of fresh bread, especially since I found it really takes little work, and you can make it as complicated or simple as you like.