Prepare the Dough (first rise):

1. In small cup, dissolve instant yeast in water and stir to mix together. The mixture should start to bubble and develop a yeasty aroma.
2. In a large bowl, add whole wheat flour, all purpose flour, and salt. Pour in the yeast mixture and mix with a silicone spatula until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl with plastic wrap and let it sit at room temperature for 3 hours until the dough at least doubles in size. This dough is quite wet (over 70% hydration) and impractical to knead to build gluten. By letting the dough ferment for a long period of time, it will naturally build up gluten strength instead of by kneading.

Shape the Dough (second rise):

1. Transfer dough to a floured surface and sprinkle dough with a little flour. Note that the dough will be sticky and that is okay.
2. Shape the dough into a tight ball by folding the edges over to the centre. Stretch the dough a little and fold all four sides to the centre like wrapping a present. Turn the dough over and use your bench scraper to push the dough back and forth to create a tight ball. Repeat this motion until the surface of the dough appears tight.
3. Cover the dough in black sesame seeds until it is evenly coated. Place the dough ball top side down into a proofing basket (known as a banneton), or a medium-sized bowl (approximately 8-inches in diameter) to help the dough keep its shape. The sesame seeds not only act as toppings but also prevents the dough from sticking to the bottom. Sprinkle a little flour over the dough and cover with a lid or a dish towel so that the dough won’t lose moisture and dry out.
4. Let the dough rise for the second time at room temperature for approximately 1 hour. Gently touch the dough with your fingertip. If the indentation remains or bounces back slowly, the loaf is proofed and ready for the oven. If the indentation springs back immediately, the dough requires a bit more time to rise.

Bake the Bread:

1. Place a dutch oven or oven-safe cooking pot (approximately 8-inches in diameter) with a metal lid in the oven and preheat to 450° F.
2. Cut out a piece of parchment paper about 12x12-inches in size. It should be large enough to cover the Dutch oven or oven-safe cooking pot used for baking the bread. Flip the bowl (or banneton basket) containing the round dough upside down onto the centre of the parchment paper. Carefully transfer the parchment paper with dough back into the same bowl but so that the parchment paper lines the bowl. Let the dough rest until the oven is ready. This helps the dough keep its shape instead of spreading outwards.
3. Carefully remove the preheated pot from the oven and gently transfer the parchment paper and dough from the bowl into the preheated pot. Cover the lid and bake for 30 minutes.
4. After 30 minutes, remove the lid and continue baking the bread uncovered in oven for another 15-20 minutes. This will yield a crustier bread. To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when it’s done.
5. Allow the bread cool down completely before slicing, about 1 hour.