No Kneed Rosemary Basil Whole Wheat Bread

Ingredients

·         3 cups Whole Wheat Flour

·         1 Tsp Table Salt

·         ½ Tsp Dry Rosemary

·         ½ Tsp Dry Basil

·         7g Dry Yeast

·         1 ¾ - 2 Cups Hot Water

Prep & Cooking

1.       Combine all dry ingredients in a large mixing bowl and mix with a rubber spatula. Flour, salt, rosemary, basil, & yeast. (I love using a glass bowl.)

2.       Add hot water to the dry mix incrementally until it is a wet slack dough. Wet, but you shouldn’t have unabsorbed water standing in the bowl.

3.       Cover your bowl with plastic wrap and let it stand for at least 3 hours. I have found about 6 hours is ideal.

4.       Generously flour your countertop or cutting board and fold and form your bread. A great video representation of this can be found here: https://www.youtube.com/watch?v=I0t8ZAhb8lQ

5.       Place your loaf on a piece of parchment paper and in a bowl. Cover with a clean towel.

6.       Place your Dutch oven in your oven and preheat to 450.

7.       Once preheated, place your loaf in the Dutch oven on the parchment paper, cover with lid, and bake for 45 minutes.

8.       After 45 minutes, remove the lid to your Dutch oven and the parchment paper. Place, uncovered, back into the oven for 10-15 min until the loaf browns to your desired color and crispness.

9.       Remove loaf and place on a cooling rack for at least 30 minutes.

10.   Slice and enjoy.

Bonus: After 2-3 days, cut remaining bread into 1-inch cubes, drizzle with olive oil, and toast at 375 to make delicious homemade croutons.