no knead whole wheat bread

• 240 gr bread flour
• 120 gr whole wheat flour
• 1/4 tsp instant yeast
• 1 tsp salt
• 1 1/2 cups water (about 120-125° F)

Whisk flours, yeast and salt together. Add water and stir to combine (dough should be sticky).

Cover with plastic wrap and let rise on the counter for about four hours.

Lightly flour counter and turn out dough. Sprinkle a little more flour on the top of the dough. With a bench scraper, scrape under the dough and fold it over on itself once or twice.

Place dough on a piece of parchment paper. Place dough and parchment paper into a bowl and cover with a towel.

Set oven to 450° F. Place a dutch oven into the oven to preheat (for about 30 minutes).

Remove dutch oven from the oven. Place the dough with parchment paper into the dutch oven. Cover and return to the oven. Bake for 30 minutes.

Take dutch oven out of the oven. Remove lid. Return the dutch oven to the oven for another 10 to 20 minutes, until loaf is golden brown.

Cool on a wire rack. Slice and enjoy.

Recipe Hint

• All-purpose flour can be substituted for the bread and/or whole wheat flour
• You can use 2 cups of the bread flour and 1 cup of the whole wheat flour if you prefer measuring over weighing

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