Artisanal Whole Wheat Bread Recipe (No-Knead, Beginner's Bread)

I used the proofing in a bowl method for second rise. Also, I used the dutch oven method with pyrex bowl and cover as in sourdough method.

2 cups (10oz/284g) all-purpose flour, plus extra for dusting

1 cup (5oz/142g) whole wheat flour

½ teaspoon instant yeast or 1 teaspoon of Dry Active yeast *

1 ½ teaspoons salt

2 tablespoons honey

1 ¼ cups (10 floz/282ml) water

Directions at biggerbolderbaking.com

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