I have been making bread for 40+ years, but the past few have found me turning out amazing loaves of hearty, Artisan, "No-Knead" breads baked in my Dutch oven. I use KAF bread flours, both white and whole wheat, and also add tons of seeds and grains! (i.e chia, whole flax, millet, 10 grain cereal, oatmeal, quiona.....you get the idea!) Once my breads are thoroughly cooled I slice each loaf in half, wrap snuggly in white, non-waxed butcher paper, label and then place the wrapped bread in a freezer-type zip plastic bag. We are amazed that keeping the bread in the paper inside of plastic, even after it's thawed, at room temp, it lasts up to TWO weeks without getting moldy!! We live in a relatively humid climate (NH) and even in the summer it keeps! I have never had homemade bread last this long!! I am not sure if it's the grains, baking process or the wrapping....but, whatever it is, I am NOT changing a thing!

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