No Knead Whole Wheat Bread

Mix the dough. Add 2 cups All-purpose flour, 1 ⅓ cups Whole wheat flour, ¼ tsp Instant yeast, and 2 tsp Kosher salt to a large bowl and mix well to combine. Add 1 ½ cups Lukewarm water and stir using a fork, wooden spoon or dough mixer until shaggy. Don’t overmix, just make sure all the flour is hydrated.

Rise. Cover with plastic wrap and let the dough rise at room temperature for 12-18 hours, until the surface is dotted all over with bubbles.

Form the dough. Turn the dough over onto a lightly floured surface. It will be shaggy and feel wet. That’s ok. Carefully fold the dough like you would an envelope, turn 90 degrees and repeat. The goal is to form a tight ball, with a seam on the bottom touching the work surface. It doesn’t have to be perfect.

Transfer to the basket. Carefully lift the dough ball and place it in a well-floured banneton basket (or bowl lined with a towel), ensuring that the seam is facing up. If the seam begins to undo itself, carefully pinch the dough. Cover with a towel and let it rise for 1-2 hours.

Preheat and Prepare. 30 minutes before the dough is ready, place an oven-safe Dutch oven pot in your oven and preheat to 475F/240C. When the oven is preheated and the bread has risen, carefully take out the Dutch oven and remove the lid. Flip the dough ball onto a sheet of parchment paper or silicone bread liner. You can score the bread with a lame or knife if you wish.

Bake. Pick up the edges of the parchment paper or silicone liner and carefully lower the dough ball into the uncovered Dutch oven. Place the lid back on and place the Dutch oven back into the oven and bake for 30 minutes.

Brown. After 30 minutes, remove the lid and continue to bake for another 15-20 minutes, until a golden brown crust forms. Remove the whole wheat loaf from the oven and allow it to cool completely on a wire rack before slicing.