In a large bowl, mix together flours, salt, and yeast.

Add in warm water and stir until combined. The dough will be somewhat sticky. If it is too dry, add water by the tablespoon. Knead a few times, by hand, within the bowl.

Place the dough in the center of a piece of parchment paper (approx. 12" x 12" or larger) and then place back inside the bowl. When ready to bake, the parchment paper (with the dough top) will be transferred directly to the Dutch oven.

Cover and let rise for 3 hours or until doubled in size.

Oven Method: Preheat conventional oven, with the Dutch oven inside, to 500 degrees Fahrenheit. Once preheated, transfer the bread dough by grabbing the edges of the parchment paper and moving it into the Dutch oven as quickly as possible. Cover, and bake for 15 minutes. Reduce oven temperature to 400 degrees Fahrenheit and then bake an additional 15-20 minutes.

Campfire Method: Prepare a fire with lots of hot coals. Preheat the Dutch oven by placing in on a grate above the coals. Once the Dutch oven is hot, transfer the bread dough by grabbing the edges of the parchment paper and moving it into the Dutch oven as quickly as possible. Cover and then place 2 large coals on top of the lid. Bake for 25-30 minutes, rotating the oven frequently. You can remove the coals to check on the loaf after 15 minutes, and then make adjustments if necessary.

Cool the loaf for about 30 minutes before cutting into it.