No-Knead Whole Wheat Bread with Sorghum Flour Recipe

Dissolve yeast in 1½ cups lukewarm water in a small bowl. Let stand for about 5 minutes, or until bubbly.

Mix 2 cups whole wheat flour, sorghum flour, and salt in a large plastic container with a lid.

Stir in the yeast mixture with a wooden spoon, adding more water if the dough is not evenly moistened.

Cover with a lid and let rise in a warm, draft-free place for 2 hours, or until its volume doubles.

Dust a cutting board with 1 tablespoon of whole wheat flour. Turn the dough out onto the board and briefly knead with your hands. Shape into a round loaf.

Sprinkle remaining 1 tablespoon flour over a clean dish towel; place in a bowl.

Place dough in the bowl and cover with the ends of the dishtowel; let rise for about 1½ hours or until it has nearly doubled in volume

Preheat oven to 450 degrees F (230 degrees C) after the dough has been rising for 45 minutes.

After 25 minutes, place a lidded Dutch oven inside.

Remove hot Dutch oven from the oven using oven mitts. Using floured hands, place dough inside carefully. Cover with the hot lid.

Bake bread covered in the preheated oven for 30 minutes.

Remove the lid and continue baking for about 10 minutes, or until the top is golden brown. Lift bread out of the Dutch oven using oven mitts and tap the bottom; if it sounds hollow, bread is done.

Let cool for at least 1 hour on a wire rack.