No-Knead Wheat Bread

This moist bread keeps well for a few days if placed in a seal proof plastic bag. Also can be frozen for many weeks. Yield: 2 loaves

Ingredients

3 cups warm water 1 tbp dry active yeast 1 tbp sugar 1 tbp vegetable oil/butter 1 tbp vinegar/acid (e.g. lemon juice) 1 tbp coarse salt 3 cups white flour 3 cup whole wheat flour

Directions
1. Mix yeast and water together in large bowl; allow to bubble up and foam. After yeast starts to work, add vinegar and oil. 2. Add white flour cupwise, stirring. 3. Add whole wheat flour and salt cupwise, stirring. This dough will be wet and spongy. 4. Cover with a damp towel; let rise in a warm place for 30-40 minutes or until it has doubled in size. 5. Using a big spatula, spoon out into 2 well-greased loaf pans. Using your fingers if needed, press the sides down, helping to create the perfect loaf shape. (do not knead) 6. With a knife make 2 or 3 diagonal shallow incisions in the loaves. 7. Top with your favourite herbs or spices. 8. Bake the loaves about 50 minutes @ 375 F or until they are golden brown and crusty on top and sound hollow when tapped on the underside. 9. Let stand 5-10 minutes.

Credit: foodnetwork.com