3 ¼ cups (455 g) Cascade Milling Organic Whole Wheat Flour

2 tsp (7 g) instant yeast

2 tsp (12g) salt

1 ½ cups (355 ml) water, lukewarm

Optional: Semolina for dusting the pan.

1. In a large mixing bowl, whisk the Cascade Milling Organic Whole Wheat flour, yeast, and salt

together. Gently pour in lukewarm water and stir with a wooden spoon. The dough will seem

shaggy at first; this is normal. Continue to mix the dough until all ingredients are combined and moistened.

2. Tightly cover the bowl with plastic wrap and leave it to rest in a warm spot for at least 3 hours.

The dough will double in size during this time.

3. Dust a large nonstick baking sheet with flour and, if you have it, semolina. With a bench scraper, turn your dough out onto a floured work surface and cut it in half. Place your halves onto the baking sheets, leaving at least 3 inches between them. Shape each half into rounds or baguette-like loaves. Loosely cover and let rest for 45 minutes.

4. Preheat your oven to 475 degrees F (246 C).

5. Once the bread loaves are done resting, with a sharp knife, score the bread loaves with 2 shallow cuts across the top.

6. Place the loaves on the center rack of your preheated oven and bake for 20-25 minutes. Your loaves should be golden brown and sound hollow when tapped.

7. Remove from oven and let cool for a few minutes before slicing. Store at room temperature for up to 5 days or in the refrigerator for up to 10 days.