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No knead wheat bread
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| 3 1/2cups | whole wheat flour |
| 1 1/4 tsp | salt |
| 1 tsp | yeast |
| 2 tbls. | Syrup or agave nectar |
| 2 cups | warm water |
Combine flour, salt, and yeast. Add water and syrup. Mix well. Let sit in warm place until it doubles in size. About 1.5 hours. Or you can keep it in the fridge for up to 24 hours.
When it has risen use a spoon to punch it down. Let rise again, about 1.5 hours. Use spoon to punch it down.
Place in lightly oiled loaf pan. Let rise again. When it starts to spill over you can take the excess and stretch it under itself. Helps it retain a better shape.
Bake in preheated oven at 350degrees for 45 mins.
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