Foolproof Whole Wheat Artisan Bread
Slow-raised bread has a depth of flavor that cannot be duplicated in a quick bread. This recipe is no-knead, simple, wholesome, and just about anyone can make it!
  1. Combine all ingredients in a large 1-gallon bowl and mix by hand until combined, approx. 2 minutes. Cover tightly with plastic wrap or a lid and allow to sit at room temperature overnight, approx. 8 hours.
  2. Turn the dough out onto a lightly floured countertop. Form gently into a ball. Place the loaf in greased 1-gallon 9-inch covered cast iron Dutch oven and let rise 1-1/2 to 2 hours.
  3. Remove lid. Sprinkle lightly with flour and score the top of the loaf with a sharp knife.
  4. Preheat oven to 450 degrees. When oven is hot, place pan with lid in the oven.
  5. After 15 minutes remove the lid. Reduce heat to 350 degrees for 30–35 minutes, until the loaf’s internal temperature is over 180 degrees.
  6. Cool on cooling rack.
Recipe Notes

Recipe and photo courtesy of The Home Baking Association and Panhandle Milling.