No-Knead Whole Wheat Bread

Instructions

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1. 1 In a large bowl, whisk bread flour and whole wheat flours, salt, and yeast to combine. In a liquid measuring cup or medium bowl, whisk together the water, vinegar, and honey until the honey dissolves. Slowly pour liquid into flour mixture and stir with a wooden spoon until no dry flour remains. Cover bowl with plastic wrap and let sit at room temperature for at least 10 hours and up to 24 hours.
2. 2 Lay an 18-by-12-inch sheet of parchment paper on counter and spray with oil spray. Transfer dough to a lightly floured work surface and knead 10 to 15 times. Shape dough into a ball by pulling edges into middle. Transfer the dough, seam-side down, to the center of the parchment, and spray the surface of the dough with oil spray. Pick up dough by lifting parchment overhang and lower it into heavy-bottomed Dutch oven (let any excess parchment hang over pot edge). Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
3. 3 Meanwhile, 30 minutes before baking, adjust oven rack to lower-middle position and preheat oven to 450°F (230°C). Remove plastic wrap from pot. Lightly flour top of dough and, using a razor blade or a sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Cover pot with lid and place it in oven. Bake for 30 minutes (the top of the loaf will be set but still pale in color).
4. 4 Use an oven mitt to remove lid and continue to bake until loaf is deep brown and registers 210°F (98°C), 20 to 35 minutes longer. Carefully remove the bread from the pot, transfer it to a wire rack, and let it cool completely, about 2 hours.