No Knead Rosemary and Olive Whole Wheat Loaf
3 hrs, 20 mins
• 4 cups whole wheat flour • 2 ¼ tsp Anthony’s Goods Active Dry Yeast • 1 tbsp Anthony’s Goods Vital Wheat Gluten • 2 tsp salt • 2 cups warm water (around 115 F) • ½ cup Manzanilla Olives, sliced • 2 tbsp fresh rosemary, finely chopped
A rustic whole wheat loaf that needs no kneading? Here’s how to make it. 1. In a small bowl, add the warm water and yeast. Set aside for 10 minutes until the yeast has bubbled up. 2. Meanwhile, in a large bowl, add the flour, vital wheat gluten and salt. Pour in the yeast mixture and stir until everything is combined. Fold in the rosemary and olives. Cover the bowl with plastic wrap and set aside for 1 ½ -2 hours, until the dough has doubled in size. 3. When the time is almost up, preheat the oven to 450F and place a Dutch oven (with lid on) into the oven to heat it up. 4. Shape the dough on top of a sheet of parchment paper and let it rise for 30 minutes while the Dutch oven heats up. 5. Carefully remove the Dutch oven from the oven (using oven mitts!) and use the parchment paper to lower the loaf into it. Cover with the lid and bake for 30 minutes. 6. Remove the lid and continue baking the loaf for an additional 10 minutes. 7. Carefully remove the loaf from the Dutch oven and let cool before slicing and enjoying.