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No Knead Bread



In large bowl, combine flour, oats, flax seed, quinoa, yeast, salt and sugar.
Add 3 4 cups of water and stir until blended.
(The amount needed will vary, depending on the type of flour used.
Start with 3 cups, and add more as needed.
Dough should be shaggy and sticky.
Cover with plastic wrap and let rest for 12-18 hours at room temperature (65-70 degrees F.
Preheat oven to 500 degrees F.
Place covered dutch oven pot in oven as it heats.
While oven and pot are heating, lightly flour a work surface and scrape dough onto the floured area.
Sprinkle a bit of additional flour onto the dough and fold the dough over itself a couple of times.
Cover with plastic wrap and let rest until oven is done heating.
Once the oven has reached 500 degrees F, remove the pot and sprinkle cornmeal in the bottom.
Place the dough in the pot and set the lid on top.
Bake for 35 minutes with the lid on.
Remove lid and bake for an additional 8 minutes.
When the bread is done, remove it from the pot and cool on a rack.