It requires no kneading, and only one short rising. You don't believe me do you? Well, I didn't believe James Beard, but then I made it. I added the agave, just replacing some of the water.
3 3/4 cups whole wheat flour, stone-ground preferable
1 1/2 packages active dry yeast (or 3 3/4 tsp)
2 cups warm water (~105 degrees)
2 T molasses
1/4 cup agave nectar
1 T salt
Put flour in a large mixing bowl and place in a warm oven (a gas oven with the pilot light on or an electric oven at lowest heat setting). Flour and bowl should be warm when making bread. Grease or oil a bread pan. Dissolve yeast in 1/2 cup of the warm water. Let proof. It's important the water not be more than 5 degrees off. If you don't have a thermometer, go for lukewarm to the touch. It should bubble a little after about five minutes. Add agave, molasses, salt, and mix well. Fill to the brim with warm water.
Remove flour from oven when all is warm, add mixture plus about another cup of warm water. You're aiming for a sticky, wet dough, but not so wet that it becomes a batter instead of a dough. Mine still held a shape, mostly, but was distinctly unkneadable with hands, which is great because you don't have to knead it!
Put directly in pan, cover and set in a warm spot to rise about 1/3 in size. My rising took about 20 minutes in the oven that was still a little warm from heating the flour. Bake at 450 for 50 minutes.
Our oven runs hot and I baked it at 400 for 40 minutes and it still burnt a little on the top. The sugar makes it burn faster, plus our oven is whack. Just watch it carefully. When it begins to sound hollow when tapped, you're good.
So yummy. Not nearly as time consuming and even challenging to make as most whole wheat breads. So delicious. I can't wait to add seeds and stuff. Or flax meal.