Ancient Grain Bread- No Knead

Step 1

The bread will need to rise for 12-18 hours, so plan the baking accordingly. I like to bake in the morning, so I start my dough the night before.

Step 2

Mix together your ingredients in a medium-sized bowl with a spoon until all the flour is incorporated.

Step 3

Cover with saran wrap and let this sit at room temperature for 12-18 hours.

Step 4

The next day, heat the Dutch oven in your oven to 485 degrees. Let this heat for about 30 minutes, you want the pan to be really hot. Be sure to put the lid on it, so the inside will heat up really hot too.

Step 5

Flour your surface and gently turn the dough out onto the surface.

Step 6

You won't want to overmix it at this point, so carefully fold it over a few times to form a loose ball.

Step 7

Place on a piece of parchment paper, sprinkle with flour, and score the top.

Step 8

Remove the Dutch oven from the hot oven carefully, this will be hot. Place the parchment paper with the dough on it inside the Dutch oven.

Step 9

Move to the oven, and cook this for 30 minutes covered.

Step 10

Remove the lid, and lower the heat to 425 degrees. Let this cook for 15-20 minutes. The top should be a deep golden brown.

Step 11

Take it from the oven and carefully remove the bread from the pan.

Step 12

Let it cool at room temperature for at least an hour before cutting into it.