No Knead Artisan Bread



3 cups of Niobrara Grain & Milling Whole Wheat Flour
1 packet of active dry yeast
2 teaspoons salt
1 1⁄2 cups of warm water (up to 130 )


  1. Mix flour, yeast and salt in a large bowl. Add warm water, mix until all the flour is well incorporated. Dough will be wet, but not runny. Adjust with more water or flour if needed.
  2. Cover, let rise until doubled. 2-3 hours on the counter, 1-2 hours in a warmer area.
  3. Preheat dutch oven with lid in a 450 oven for 30 minutes.
  4. Transfer dough onto a floured surface. Use a dough scraper to fold the sides inward to form a roundish shape.
  5. Flip the dough, seams sides down, onto parchment paper. Slide the dough towards the middle of the paper, reshape into a round shape if needed.
  6. Remove the preheated dutch oven from the oven, Use the paper to place the dough into the hot dutch oven, place lid on.
  7. Bake for 30 minutes covered, remove the lid for the remaining 12 minutes or until deep golden and crispy.
  8. Cool on rack.