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Let the dough rest while the oven preheats. Place a dutch oven pan, fitted with a lid, into the oven. Preheat the oven to 450 degrees F, with the pan in the oven. Once the oven is preheated, carefully remove the pan from the oven and drop the shaped bread into the heated pan. Bake the bread covered for 30 minutes.
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Preheat the oven to 425 degrees F. In a small bowl, stir together the water and molasses until the molasses dissolves. Sprinkle the yeast over the top, jiggle the bowl a bit so the water engulfs the yeast, and set in a warm place until the yeast liquefies and swells and tiny air bubbles appear, about 5 minutes.
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Then, spoon bread flour and whole wheat flour into the bowl. Next, add 8g fine sea salt. Mix dry ingredients together. In a separate smaller bowl, add 220 grams of warm water. Then, mix in 70 grams of active sourdough starter. Stir together until the starter is dissolved and the water looks cloudy.
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Measure bread flour, whole wheat flour, and salt into a bowl; whisk to combine. Set aside. Proof the yeast: Pour the warm water into a large mixing bowl; add the yeast. Let stand for 3 to 5 minutes; stir. Add the honey, butter, and half of the flour mixture.
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Add whole wheat flour and all purpose flour to a mixing bowl along with instant yeast and salt. Mix together. Add maple syrup or honey to warm water and mix it in. Pour this over the dry ingredients, and add an egg and olive oil. Mix it into a batter. Transfer to a 9×5 loaf pan and smooth down with the back of a spoon.
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Mix together in a large bowl the whole wheat flour, all-purpose flour, salt, and yeast. Stir to combine. Measure out the water and heat in the microwave until it's between 105 and 110°F/45°C. Stir in the maple syrup and vinegar. Add this mixture to the flour mixture and stir to incorporate.
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Put the sticky dough into a large bowl or dough bucket, greased or not; it's not critical to grease the container. Cover lightly. Let the dough rise; 2 hours at room temperature should do it. It'll about double in size. Cover the bowl or bucket so it's airtight, and refrigerate overnight, or for up to 3 days.
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How To Make No Knead Whole Wheat Bread. Mix Ingredients and Rest: In a big bowl combine whole wheat flour and all-purpose flour, salt and yeast. Pour the water into the bowl and using a spatula or a wooden spoon, mix it until it's all incorporated. It will be sticky, so just mix until most of the flour is incorporated.
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Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal. Stir until all the flour is combined.
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Combine flours, cornmeal, yeast and salt in a large bowl. Add 1½ cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees. Step 2. Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well).
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In a large bowl add, Whole Wheat flour and All purpose flour, then mix. Add salt, mix again. Make a well in the middle. Add envelope of active dry yeast and 2 pinches of sugar. Pour just a splash of lukewarm water, and wait for 15 to 20 seconds. Start mixing. Pour water gradually, and mix the dough.
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Combine flours, yeast and salt in a large bowl. Stir in water until it's well combined. Cover with plastic wrap and let stand at room temperature for 3 hours. After 3 hours, place dough on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
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Cover and set the bowl in a warm area on the kitchen counter. Let proof for a minimum of 3 hours or overnight about 6-8 hours if preferred . The bread dough will double or triple in size. Preheat the oven to 425°F and boil about 2-3 cups of water. On the kitchen countertop sprinkle flour to prevent sticking.
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Instructions. Mix whole wheat flour and salt in a large glass mixing bowl. Set aside. Crumble the fresh yeast in a small glass bowl and dissolve with almost 60 grams (¼ cup) of warm water. Add the dissolved fresh yeast and the remaining water into the flour mixture and mix with a wooden spoon.
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Start by combining the flour, instant yeast and salt in a large mixing bowl. Stir in the water until a thick dough forms, making sure all the flour is incorporated. Overnight Rise. Cover the bowl with a reusable bowl cover or plastic wrap and let it rise for 12 hours or overnight at room temperature.
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Preheat the oven to 375°F with oven rack in the middle position. As the oven is preheating, leave the dough in the loaf pans, uncovered, and allow to rise in a warm place for approximately 20-40 minutes until the dough is even with the rim of the loaf pan. (Rise time will depend on the temperature in your kitchen.)
