No-Knead Wholegrain Bread

I love to experiment with new recipes.  Most we enjoy but do not use again.  Here and there, one surfaces that gets a special place in my personal cookbook.  This one definitely made it!  I bake bread every week & use the same recipe.  However this time, I wanted to bring a loaf to some special friends of our's.  I had come on this recipe in the magazine "Mary Janes Farm" & thought that I would give it a try.  It was fabulous (& extremely simple).  The outside crust is crunchy & the inside is soft & chewy.  The only key is thinking ahead, as the dough rises for a long time.  I adapted a few things from the original recipe.

No-Knead Wholegrain Bread

3 cups flour, plus a little extra

1/4 cup oats

1 T flax seeds

1/8 cup quinoa

1/2 tsp dry yeast, heaping

1-1/4 tsp salt

1-1/2 tsp sugar

Cornmeal, as needed

Add yeast to 1-1/2 cup warm water. (It justs needs to be warm enough to dissolve the yeast.  Too hot, the yeast is killed.  I microwave my water for 40 seconds & then add yeast.)  Whisk & let sit.  In another bowl, combine flour, oats, flax seeds, quinoa, salt & sugar.  Whisk water/yeast mixture again.  Once completely dissolved, add to the dry ingredients.  Add another 1-1/2 cup water -- room temperature.  Dough should be shaggy & sticky.  Add more water if needed.  Cover with plastic wrap & let rest 12-18 hours at room temperature.  (The dough needs to rise slowly.)  Preheat oven to 350 F with a 3 qt Dutch oven inside.  While heating, lightly flour a work surface and scrape dough onto the flour.  Sprinkle a bit of additional flour onto the dough (only enough so you can work with it.)  Fold the dough over itself a couple of times.  Let rest until oven is preheated.  Remove the pan & sprinkle cornmeal in the bottom.  Place the dough in the pot & set lid on top.  Bake for 35 minutes with the lid on.  Remove lid & bake an additional 10 minutes, turning the oven up to 400 F.  When bread is browned on top, remove it from the pot & cool on a rack.