No-Knead Multigrain Bread
- 4 cups 6-grain flour
- 2 1/2 tsp salt
- 2 tsp active dry yeast
- 2 1/2 cups of water
1. Mix the ingredients with a spoon. Allow to rise in a covered bowl at room temperature for 16 hours.
2. Dust your work space with plenty of flour, place the dough onto the surface & fold over itself multiple times, leaving the fold on one side. Continue until you have created a ball. Dust the bowl with flour and return the ball to it with the fold facing up. Allow to rise (covered) for another two hours.
3. Set the EGG for indirect cooking with convEGGtor and a Baking Stone to 425 degrees Fahrenheit/220 degrees Celsius.
4. Pre-heat the Cast Iron Dutch Oven in the EGG. Grease lightly with some oil & place the dough into the Cast Iron Dutch Oven. Bake the bread with the lid on the Cast Iron Dutch Oven for 30 minutes. Remove the lid & bake for an additional 20 minutes.