No-Knead Whole Wheat Rosemary Bread
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon active dry yeast
  • 1½ cups warm water
  • 2 sprigs fresh rosemary, minced
  1. In a large bowl, stir together the flours, salt, yeast, and rosemary. Using a wooden spoon, stir
  2. Cover and let rise for 8-24 hours.
  3. Preheat a dutch oven with the lid on in the oven at 450°
  4. Flour a piece of parchment paper, roll the dough out onto it, and shape to where the dough will fit into your dutch oven.
  5. Place parchment paper and shaped dough in the heated dutch oven, cover with the lid and bake for 30 minutes. Remove the lid, and cook for an additional 8-15 minutes, until golden brown.
Recipe by Simple as That at