Homemade No Knead Bread

*Organic All-Purpose White Flour, 3 1/3 cups
*Whole Wheat Flour, 2/3 cup
Yeast, bakers, 1/4 tsp.
Cider Vinegar, 1 tbsp.
Water, 2 cups
Salt, 1 tsp.

When ready to bake, place the dough on parchment paper -- it makes it much easier to transfer the dough to the hot preheated baker or pot. Plop parchment with dough straight into pot or baker. And remember, if using an unglazed clay baker, it needs to be soaked and then placed in a cold oven to warm up as oven preheats. Never put an unglazed baker straight into a hot oven. It will crack. If you don't have a clay baker, you can use any deep pot, pan, or baker you have, as long as it has a lid that can go into a very hot oven. Many people use Dutch ovens. Remember the bread needs to rise so you need something deep. Check out Romertopf clay bakers to get an idea of shapes, or google Jim Sullivan who started the craze, or watch Jim Lahey and Mark Bittman make bread at http://www.youtube.com/watch?v=4LaODcYSRXU.

Mix 3 1/3 cups of white flour and 2/3 cup of whole wheat flour), 1/4 tsp yeast, 1 tsp salt, 2 cups of water, and 1 tbsp apple cider vinegar (homemade with a live mother, if possible). Cover the dough and let it rise overnight, 12-14 hours. Bake bread the next day for 42 minutes in a preheated Romertopf covered unglazed clay baker* (see tips) at 475º F. (Or any pot that has a lid and can take the high heat of the oven, such as a dutch oven.)

Serving Size: 18 slices