Servings: 1

• 3 cups white or white whole wheat flour • 3 cups white or white whole wheat flour
• 1 ¼ tsp kosher salt • 1 ¼ tsp kosher salt
• ½ tsp yeast • ½ tsp yeast
• 1 ½ cups room temperature water • 1 ½ cups room temperature water
• Enamel covered cast iron or ceramic pot with lid • Enamel covered cast iron or ceramic pot with lid

In a large bowl combine the flour, salt, yeast, and any mix-ins* that you would like.  Whisk together.  Then add water and stir together.  Mixture should be very sticky and shaggy and not really resemble bread dough.  Cover bowl with saran wrap and let sit at room temperature for 12 to 18 hrs.  Do not refrigerate dough.
After 12 hours the dough will have grown and it will be really sticky.  Preheat the oven to 450 F.  Once it reaches 450 degrees place empty pot with lid on, in oven for 30 minutes.  Scrape the dough down into a lump in the bowl and then dump onto a heavily floured counter space.  With floured hands shape into a round ball but be careful not to knead the bread.  Cover the dough with the saran wrap from the bowl and let rise 30 minutes while the pot preheats. Once 30 min has passed remove pot and carefully place dough into hot pot and cover with lid.  Bake for 30 minutes, then remove lid and bake for another 10 to 15 minutes- crust should be nicely browned.  Remove pot from oven and place bread on cooling rack.  Don’t cut into bread until cooled.

*Mix-Ins  *Mix-Ins
This bread is very fool proof and can be easily altered for a fun new flavor or to accommodate diet preferences.  Be careful to keep proportions the same and don’t hesitate to withhold or add additional water if after adding mix-ins the dough looks like it needs it.  I have tried everything from different flours to different additional ingredients. Below are some examples of different combinations I have done.  This bread is very fool proof and can be easily altered for a fun new flavor or to accommodate diet preferences.  Be careful to keep proportions the same and don’t hesitate to withhold or add additional water if after adding mix-ins the dough looks like it needs it.  I have tried everything from different flours to different additional ingredients. Below are some examples of different combinations I have done.
• Honey 2 Tbsp, whole wheat (hard white wheat), and ½ cup oats.  Note that when using hard red wheat use ½ red wheat and ½ white wheat or white flour proportion to yield a better rise.  • Honey 2 Tbsp, whole wheat (hard white wheat), and ½ cup oats.  Note that when using hard red wheat use ½ red wheat and ½ white wheat or white flour proportion to yield a better rise.
• Rosemary  2 Tbsp, zest from lemon, 1 cup white cheddar cheese (or desired cheese)  • Rosemary  2 Tbsp, zest from lemon, 1 cup white cheddar cheese (or desired cheese)
• Sun-dried tomatoes crushed 2 Tbsp, 1 cup Parmesan/Romano blend  • Sun-dried tomatoes crushed 2 Tbsp, 1 cup Parmesan/Romano blend
• Dried Cranberries 1 cup, ½ cup chopped almonds, orange zest  • Dried Cranberries 1 cup, ½ cup chopped almonds, orange zest
• Cinnamon 2 Tbsp, 1-2 Tbsp sugar, 1 cup chopped apple  • Cinnamon 2 Tbsp, 1 to 2 Tbsp sugar, 1 cup chopped apple
• Cinnamon 2 Tbsp, 1-2 Tbsp brown sugar, 1 cup raisins  • Cinnamon 2 Tbsp, 1 to 2 Tbsp brown sugar, 1 cup raisins
• 9 grain King Arthur Flour blend with a 1:1 of white flour, 1 TBSP each of assorted seeds {poppy, pumpkin, sesame, flax, sunflower}  • 9 grain King Arthur Flour blend with a 1:1 of white flour, 1 TBSP each of assorted seeds {poppy, pumpkin, sesame, flax, sunflower}