The Best Simple No Knead Homemade Artisan Whole Wheat Bread

 We bake it in a cast iron Dutch oven to mimic a stone oven, leaving it covered for 15 minutes at a very hot temperature. The enclosed cast iron holds in the steam, allowing the loaf to develop a crisp-chewy artisan crust. Then, we removed the lid, lowered the temperature, and finished baking so the loaf could cook through without the crust getting too dark. 

Foolproof Artisan Whole Wheat Bread

4 cups Panhandle Milling Whole Wheat Flour

1 cup milk or almond milk

¾ cup water

1 tsp salt

½ tsp Red Star Active Dry Yeast

Directions: 

• Combine all ingredients in a large 1-gallon bowl and mix by hand until combined about 2 minutes.
• Cover tightly with plastic wrap or a lid and allow to sit at room temperature overnight for about 8 hours.
• Turn the dough out onto a lightly floured countertop. Form gently into a ball.
• Place the loaf in a greased 1-gallon 9-inch covered cast iron Dutch oven and raise 1 ½-2 hours. Remove lid.
• Sprinkle lightly with flour and score the top of the loaf with a sharp knife or razor lame.
• Preheat oven to 450°. When the oven is hot, place the pan in the oven.
• After 15 minutes, remove the lid. Reduce heat to 350°F for 30-35 minutes until the loaf’s internal temperature is over 180 °F.