This was a great accompaniment to the stewthe stew I made last night. It's a quicker version of Jim Lahey's No-Knead Bread that I found at the Kitchn. I've made it a couple times before but this time I made half the recipe. I used half bread flour and half white whole wheat with 1/2 tsp active dry yeast. I ended up letting it ferment for about 9 hours, and baked it in my small (2 quart) cast-iron pot. Next time I make this I want to try the original version with the 18-hour rise. I also want to try it with just bread flour.

» Recipe for Quicker No-Knead Bread