Easy No-Kneed Whole Wheat Bread

Whisk together in a big glass bowl:

2c whole wheat flour

1c all purpose flour

2T ground chia and flax seeds

1½t Himalayan pink salt

Stir and dissolve the following:
1½t active dry yeast
¼c dark brown sugar
1½c very warm water

Dough after 8 hours in a warm place

Pour the liquid into the big bowl with the dry ingredients. Mix well with a heavy wooden spoon. Cover the bowl and put in a warm place for 8-12 hours.

Turn the dough out onto a well-floured countertop. It will be very loose and sticky. Flour your hands and move the dough, folding it in half, adding flour to keep it from sticking. Do this for a couple minutes then put into a big bowl lined with parchment paper.

Preheat the oven to 425° also preheating the top and bottom of an oven safe large casserole or dutch oven. When the oven is ready, transfer the dough and parchment paper to the preheated container. Cover and bake 30 minutes. Uncover and bake an additional 10 minutes to crisp and brown the top. Cool before slicing.

This turned out great. I'll be trying rye and other grains in the near future. . .Lin