Pam loved a good artisan loaf of bread with good flavor, texture and of course a good crust. I didn’t start making bread until after she died but, I really think she would have loved this bread. I morphed a no knead bread recipe I found on Pinterest. Here is the recipe and directions.

• 250 grams Organic All-Purpose Flour
• 100 grams White Whole Wheat Flour
• 50 grams Dark Rye Flour
• 1 Tablespoon Wheat Germ
• 1 Tablespoon Plain White Sugar
• 1-1/2 teaspoons Kosher Salt
• 3/4 teaspoons Active Yeast
• 1-1/4 Cups Water (home Temp)

Directions: Add all of the dry ingredients to a large plastic or glass mixing bowl (do not use metal), The either using your hands or a spatula add the water. I usually start with a spatula then finish with hands. The dough will be very sticky and will stick to your hands – I usually don’t handle it long. Just before I put back in the bowl I drizzle a tiny bit of olive oil to lightly coat the whole ball of dough. Once this is done cover the top and place it in a warm place for 12 – 18 hours, Preheat the oven with a Dutch oven inside to 450 degrees. I use a 7 quart Le Creuset Dutch oven.

While the oven is preheating take your dough and place it on a piece of floured parchment paper. I usually knead a couple of time where I tuck the edges under until I get the shape I’m looking for. When done make sure your seams are on the bottom. After the oven and Dutch oven have preheated carefully remove the very hot Dutch oven and place your dough, parchment and all into the Dutch oven put the top on and return to the oven. Set your timer for 25 minutes. After 5 minutes reduce the temperature to 400 degrees . After 25 minutes reduce the temperature to 350, remove the top and bake for another 10 minutes.