whole wheat and whey no need bread (following jim lahey/mark bittman method) with golden raisins and caraway:
combine 350 g AP flour, 110 g whole wheat flour, 1 gram yeast, and 345 grams water in a large bowl (I used a combination of whey from yogurt I had strained and water, but it's not necessary). add any mix ins (nuts, seeds, spices; it's very adaptable). stir to form a dough, then cover with plastic wrap and allow to rise at room temperature for at least 18 hours. punch down the dough and cover on floured work surface with plastic wrap for 15 min. sprinkle a clean dish towel with cornmeal or semolina, and form a ball with the dough. place the dough on the dish towel and fold to cover, allowing it to rise for two more hours. during the final 30 minutes of rising, place a cast iron Dutch oven with cover in your cold oven and turn the heat up to 450. carefully drop the dough ball into the hot Dutch oven and bake covered for 30 min. remove cover and bake 15-30 min more depending on your preferred color.