Step

• 1

  Oil a large mixing bowl and set aside. In a second mixing bowl, combine the flours, yeast, and salt.

• 2

  Push your sleeve up to your elbow and form your fingers into a claw. Mix the dry ingredients until well-combined.

• 3

  Add the water and mix until blended. The dough will be wet, shaggy, and somewhat stringy.

• 4

  Tip the dough into the oiled mixing bowl and cover with plastic wrap.

• 5

  Allow the dough to rise at room temperature-- about 70 degrees-- for 2 hours, or until the surface is bubbled.

• 6

  Turn the dough out onto a lightly floured work surface and lightly flour the top. With floured hands, fold the dough over on itself twice. Cover loosely with plastic wrap and allow the dough to rest for 15 minutes.

• 7

  Dust a clean lint-free cotton towel with cornmeal, wheat bran, or flour. With floured hands, gently form the dough into a ball and place it, seam side down, on the towel.

• 8

  Dust the top of the ball with cornmeal, wheat bran, or flour, and cover the dough with a second towel. Let the dough rise until doubled in size; the dough will not spring back when poked with a finger.

• 9

  In the meantime, start the Traeger grill and set temperature to 450 F. Preheat, lid closed, for 10-15 minutes.

  450 ˚F / 232 ˚C

• 10

  Put a lidded 6- to 8-quart cast iron Dutch oven - preferably one coated with enamel, on the grill grate.

• 11

  When the dough has risen, remove the top towel, slide your hand under the bottom towel to support the dough, then carefully tip the dough, seam side up, into the preheated pot.

• 12

  Remove the towel. Shake the pot a couple of times if the dough looks lopsided: It will straighten out as it bakes.

• 13

  Cover the pot with the lid and bake the bread for 30 minutes. Remove the lid and continue to bake the bread for 15 to 30 minutes more, or until it is nicely browned and sounds hollow when rapped with your knuckles.

  450 ˚F / 232 ˚C

  00:30

• 14

  Turn onto a wire rack to cool. Slice with a serrated knife. Enjoy!