Whole Wheat No Knead Bread

I finally joined the no knead bread craze (again). A couple of years ago, I remember doing it once or twice with sourdough bread, but fell out of the habit...and my sour dough started died. I love that you can mix it the night before and in the morning have a crusty loaf of bread in less than an hour!

No Knead Bread (adapted from The Scratch Pantry)

1 1/4 c white whole wheat flour

2 c all purpose flour

2 tsp salt

1/2 tsp active dry yeast  

1.5 c water (best is 110 degrees, 105-115 okay)

Directions

Combine all ingredients in a large bowl until a dough forms. It may be sticky. 

Cover with plastic wrap and allow to rise overnight (12-18 hours). 

With floured hands, form into a ball and place on parchment paper. Allow to rest for 30 minutes or so while you preheat a dutch oven to 450 degrees. 

Place bread on parchment paper into the dutch oven and replace lid. Bake for 30 minutes. 

Remove lid and bake for another 8-10 minutes until golden brown. (If concerned about over-browning, reduce heat to 350. ) Bread is done when it sounds hollow or has reached an internal temperature of 204 degrees. 

Remove from dutch oven and cool on wire rack.