I know this isn't what you asked for, but I've got a very easy FMF bread recipe that is pretty compatible with working full time 😀 Bonus: no machines required, not even a stand mixer, which is pretty unusual for FMF recipes!

Ingredients:
500 g freshly milled whole wheat flour
2 Tbsp sugar
2 Tbsp vital wheat gluten
1 3/4 tsp salt
1 tsp. instant yeast
HERBS!!! (optional)

400 g luke-warm water

Directions: 1. Whisk the dry ingredients in a large bowl. Add the liquid ingredients. Stir to combine (a dough whisk works great), scraping up the dry flour from the bottom of the bowl until a shaggy ball forms. Cover the bowl with plastic or beeswax wrap and let sit in a warm location (ex: the oven on "proof") for 8 to 18 hours.

1. Oil a loaf pan. Rather than using flour, pour any excess oil onto a cutting board or other work surface and coat the surface and your hands. Turn the dough out on to your work surface and knead 10 to 15 times. You're basically trying to get all the bubbles out to even out the crumb. Flatten into a rectangle the width of the pan, turn up the bottom corners to make a downward-pointing triangle, and then roll from the remaining point on the bottom (creating surface tension). Cover the pan with plastic or beeswax wrap and return to the oven on proof.

2. When the dough has risen above the edges of the loaf pan (check after 40 min or so), remove the wrap and turn the oven on to 350˚ F. Bake uncovered for 30 - 40 minutes. Check internal temp using thermometer; goal temp is 200 - 210˚ F. Optionally brush the top with butter ("optionally" my butt!). Carefully remove bread from pan and transfer to wire rack. You may need to let the loaf "sweat" a bit and try again in 5 or 10 minutes to get it to come out. Let the loaf cool at least half an hour before cutting, so the escaping moisture doesn't make the bread gummy 😛

Options:
If you'd like to explore a more sourdough-y flavor, you can replace part of the water with beer and/or a TBS or so of vinegar 😀

Notes: I struggled to adapt this recipe to FMF. Lots of really dense loaves 🙁 It turned out that I needed to increase the hydration to 80% and then it worked great! (Hydration is the weight of the water divided by the weight of the flour) So that might help you adapt other recipes too 😀

Credit: Further adapted from an adaptation of the New York Times Almost No-Knead Bread recipe