Multigrain Bread

Add 500 grams of bread flour along with 1 1/2 teaspoons of salt, 1 1/2 teaspoons of instant yeast and 1 tablespoon of honey and mix until all of the flour has been incorporated 

Knead for a few minutes until the dough feels elastic and slightly tacky

Cover the bowl with plastic wrap and let the dough rest at room temperature for about 12 hours 

About 90 minutes before baking, transfer the dough onto a lightly floured surface and gently form it into a 10” round

Transfer the shaped dough into a large lightly greased bowl, cover with plastic and rest in a warm place for 90 minutes (this dough will not rise much during the second proof)

30 minutes before baking, place a Dutch oven or covered bread baking crock onto the center rack of your oven and preheat to 450 degrees

After 30 minutes of preheating, carefully remove the Dutch oven from the oven, place it onto a heat proof surface and set the lid aside

Carefully add a sheet of parchment paper into the base of the dutch oven and transfer the shaped dough over it (see further instructions above), use a sharp knife or bread lame to add several shallow slashes to the top of the loaf, add the lid and place back into the 450 degree oven 

Bake for 30 minutes covered and then remove the cover and bake for an additional 15-20 minutes or until golden brown with an internal temperature of 205 degrees 

Transfer the loaf onto a cooling rack to cool before slicing 

Store leftovers at room temperature in a bread bag or wrapped tightly with foil