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no-knead refrigerator bread dough

www.eatingwell.com

Your Recipes

Total: 1 hours, 10 minutes

Author : Adam Dolge

Ingredients

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3 ½ cups all-purpose flour (1 pound)3 ⅓ cups white whole-wheat flour (1 pound)1 ½ tablespoons instant or active dry yeast (2 envelopes; not Rapid Rise)1 tablespoon salt3 ¼ cups lukewarm water

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Instructions

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Whisk all-purpose flour, whole-wheat flour, yeast and salt in a large bowl. Add water and stir until no dry flour remains. Loosely cover the bowl and let stand at room temperature for 1 hour. Transfer the dough to the refrigerator and refrigerate overnight or for up to 1 week.