Crusty No Knead Bread

from My Retro Kitchen

3 cups wheat flour (or a mixture of wheat and spelt, or really any mixture you want that equals 3 cups)

1 3/4 teaspoons salt

1/2 teaspoon yeast

1 1/2 cups water

any seasonings (see below)

In a large mixing bowl, whisk together flour, salt, any mix-ins and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Seasoning ideas: Fresh rosemary and lemon zest, Pepper jack cheese, Jalapeno cheddar, Raisin walnut cinnamon, Pumpkin sunflower seed poppy seed, Sharp cheddar, Rosemary lemon Gruyere, Lemon thyme Asiago, Asiago, Mixed herb with rosemary, chives and thyme...there are infinite ways to season this bread, just have fun with it!