My Faster No-Knead Bread

2 cups whole wheat bread flour
1 cup all-purpose flour
1 Tbsp. ground flax seeds
1 rounded tsp. salt
1 tsp. yeast

Stir together and add 1 1/2 cups water. Stir until blended. Dough will be very wet. Cover bowl with plastic wrap. Let rest about 4 hours at room temperature.

Lightly oil a piece of foil and place the dough on it after shaping it into a ball. Cover loosely with plastic and let rest 30 minutes. Heat the oven to 475 degrees after you shape the dough. Put a heavy covered pot (cast iron or pyrex) into the oven as it heats. I use a 3-quart pyrex dish.

When the dough is ready, remove the pot from the oven and sprinkle corn meal in the bottom. Using the foil, carefully flip the dough into the hot pot. Cover with lid and bake 25-30 minutes. Remove lid and bake for 5-10 minutes more until brown. Cool on rack.