No-Knead Multigrain Bread (High Protein)

0 Activate the Yeast: In a large mixing bowl, combine the lukewarm water and honey, stirring until dissolved. Sprinkle the yeast over the surface and let sit for [timer minutes=5]5 minutes[/timer], until lightly foamy.
1 Mix the Dough: Add the Greek yogurt, whole wheat flour, bread flour, salt, multigrain and seed mix, apple cider vinegar, olive oil, and vital gluten (if using). Mix until no dry flour remains and a shaggy dough forms. Transfer to a lightly oiled bowl and cover.
2 Cold Fermentation: Refrigerate the dough for 12–16 hours. This slow fermentation improves flavor and helps hydrate the grains and seeds.
3 Bring to Room Temperature: Remove the dough from the refrigerator 2–3 hours before shaping. Perform one gentle stretch and fold, then let rest for [timer minutes=20]20 minutes[/timer].
4 Strengthen the Dough: Complete 1-2 rounds of stretch and folds every [timer minutes=20]20–30 minutes[/timer]. Allow the dough to rise until increased in volume by about 80–90%. It should look airy while still holding its shape.
5 Shape: Turn the dough onto a lightly floured surface and shape into a round loaf, creating surface tension without deflating the dough. Place seam-side up in a floured banneton or towel-lined bowl. Cover and proof for [timer minutes=20]20–30 minutes[/timer], or until slightly puffy. Tip: For better proofing, use a warm, humid environment - such as an oven with a bowl of hot water placed below the rack, away from the dough.
6 Preheat: Place the Dutch oven in the oven and preheat to 475°F (245°C) for [timer minutes=30]30 minutes[/timer].
7 Bake: Turn the dough onto a sheet of parchment paper and score the top. Carefully transfer it to the hot Dutch oven. Bake covered for [timer minutes=25]25 minutes[/timer]. Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for an additional [timer minutes=20]20–25 minutes[/timer], or until the crust is deep golden brown.
8 Cool: Transfer the loaf to a wire rack and cool completely for at least 1–2 hours before slicing.