NYT - No-Knead Bread

Ingredients

3 cups whole wheat flour	1/4 t yeast
1 1/4 t salt	1 3/4 cups water

Flavorings

Italian ~15 slices dried tomato - cut up, 1 t basil, 1 t oregano	Nut 1/3 cup walnuts, 1/3 cup pecans - chopped up
Dill 2 t dill weed, 1 t dill seeds

Directions

Night before: In 8qt stainless bowl combine flour, yeast and salt. Add water and stir until blended. Dough is very shaggy and sticky! Cover (plastic dome with taped hole) and let rest until next day (in microwave to keep warm). ~2 PM - sprinkle on flavorings plus about 2 spoonsfuls of flour. Stir with bread dough whisk. Cover (plastic dome withOUT tape over hole). Let rest (in microwave). ~4:30 PM Preheat oven to 450 with dutch oven in it. After oven preheated, scoop in bread dough (use bread dough scraper to get dough out of bowl). It will be a formless lump. Bake 30 minutes. Reduce heat to 375. Remove lid. Bake additional 25 minutes. Immediately put onto cooling rack and cool 15 minutes or more. ~6 PM Ready to eat! Slice. Put remaining bread on cooling rack til thoroughly cool (or bottom will get soggy).

Notes

This is my personal variation of the incredible "No-Knead" bread recipe published in 2006 in the New York Times by Mark Bittman based on a recipe from Jim Lahey of the Sullivan Street Bakery. I use a 3qt Lodge dutch oven with a porcelain interior (replaced knob with a metal La Crueset knob that could be purchased separately).