I find baking bread so intriguing. The simplest tweak of a recipe can yield a completely different loaf. It’s a frustrating science, for sure. I’ve baked more bread over the past week, trying to get that loaf that I could practically taste and a crackling crust I could almost hear. Two things I knew…it had to be a no-knead bread and I wanted it baked in cast-iron.
If you’ve never heard of this technique, you need to try this version from Mark Bittman and Jim Lahey. It’s always been a favorite of mine. The bread comes out with the most beautiful crunchy crust. The thing is, I’ve been trying to find a way to create a whole wheat version that takes less time and can be done in a skillet.
One reason for wanting this bread to be effortless is to encourage you to make a few of these…how about three? You may remember the first time I talked to you about The Three Loaves project, started by the sweetest Jerry Jones of Cooking Stoned. The goal of this movement is to create a mindfulness of our own communities and the people within them. It’s meant to bring us closer, start a conversation and reach out to those in our own neighborhoods that may need a little something extra. Three loaves. One for you, one for a friend and one for someone in need.
Find out more about The Three Loaves and sign up to get seasonal bread recipes right in your inbox!
Whole Wheat No-Knead Skillet Bread
Ingredients
- 4 cups whole wheat flour
- 1 1/2 teaspoons kosher salt
- 2 1/4 teaspoons granulated active dry yeast
- 2 cups warm water
- olive oil
- 1 tablespoons rolled oats
- few pinches of coarse salt
Instructions
- In a large bowl, whisk together the flour, salt and yeast. Pour the warm water over the top and using a sturdy wooden spoon, mix until combined. The dough will be shaggy and sticky, this is fine.
- Lightly cover the bowl with a piece of plastic wrap and a kitchen towel. Keep the bowl in a draft-free spot for one hour.
- Using some olive oil, lightly grease the bottom of a 10 to 12 inch cast iron skillet.
- Sprinkle some extra flour over the top of the dough and with floured hands work the dough out of the bowl and dump it straight into the prepared skillet. Give the skillet a shake to distribute the dough or use a wooden spoon to shape it into a round.
- Cover the dough with a kitchen towel and allow it to rise once more for just 30 minutes.
- Meanwhile, preheat your oven to 400 degrees.
- Brush the top of the dough with about 2 teaspoons of olive oil, score and sprinkle the rolled oats and the coarse salt over the top.
- Bake for 35 to 40 minutes until a crusty deep golden brown.
Adapted from Easy No-Knead Skillet Bread by Baker Bettie
Inspired by Speedy No-Knead Bread by Mark Bittman
This is my first time ever making bread and although it was very easy and good mine didn’t rise. When I poured it into my cast iron pan I thought it was very liquidy and I questioned whether or not I used four cups of flour. Other than that I had all the ingredients and it still came out pretty good. I’m definitely trying again though.
Thanks so much for that feedback, Wanda! It’s so hard to say, because there are so many variables, but it could be in how the flour was measured. Give it another shot and see how it turns out. I’d love to hear about it! :)
This recipe is the best! Extremely easy, healthy, and turns out perfect every time. Love how crusty it is on the outside, yet perfectly “bready” on the inside. Thank you very much for this recipe! It has become a staple in our house.
Carla! You are too kind! I’m so happy this has been your go-to! Thanks for taking the time to let me know. :)
Latest Try
I added 1 more cup of 100% WW to the recipe
made 2 batches of proofed yeast, 2 1/4 tsp of yeast powder + 1 1/2 tsp sugar
Made the skillet bread, with the added WW flour + brown sugar + milled flax seed + ground up walnuts, let rise for 1 hour, patted down, divided into 2 silicone bread molds, baked at 400 for 35 mins,
has a crunchy outside, soft inside,
Usually a loaf last me about a week,
This is my bread
I love your shares, Jack! Thanks so much! I love the addition of the ground flax and walnuts…will try this for sure! :)
This turned out amazing and was super quick and simple to make!
Yay!!! That makes me so happy, Courtney! I’m actually making a loaf right now!
Made this last night and it was a huge hit! I used rapid rise yeast because that’s what I had on hand and I added 2 tbsp of honey because I was in the mood for a sweeter bread. Other than that I did everything according to the directions and it was perfect! My husband has requested that we make this our regular everyday bread. It’s easy enough, so why not?
Today I’m making chicken Caesar salad and will be using the leftover bread to make croutons. Should be good!
I love your ideas, Carol! I’m going to add honey to my next loaf! And making croutons is my favorite way to use up the last bits of bread. They are so good on a salad, dropped into a soup or just for snacking! Thanks so much for sharing and for your kind words! :)
Holy crap!!!! I have been looking for this recipe for like ever, super easy and dammmm tasty, I followed the recipe to the ounce, I did have to add a little extra water, the oven timing was spot on, I used my cast iron pan, oiled it no problem, next batch I am adding flax seed & crushed walnut.., I’ll cut back on some the 100% WW flour, the ‘loaf’ has a good all over crunch, with a nice inner texture…..
Do you think this recipe would ‘bake’ in an Instant pot?
Jack! I’m THRILLED that you enjoyed this so much and LOVE your idea of adding flax and walnuts! I’m absolutely going to try that on my next loaf! Thanks a bunch for putting a huge smile on my face today! :)
Thanks Caroline, changes and trys for the next time, use parchment paper, I’ll try 1/4 of the loaf in my instant pot,
I’ll let you know..
make sure it is milled flax
I really like your site, layed out and paged very nicely…
What i tried
with the recipe
I added
a little brown sugar
milled flax seed
crushed walnuts
seems when I make this bread, I need to add a little more water, so I made 2 batches of ‘yeast’ proof’ water, when I needed more water, it was with the yeast proofed water, this worked,
let it rise twice,
baked for 35 mins, damm tasty
next try
I cut off @ 1/4
put this into my Instant Pot, I do pot in pot method, covered with foil the inner pot
let it steam on high 30 mins
oven trial, good crust, very tasty inside
Instant Pot test, softer crust, softer inside, but, very tasty,,
I am sticking with the oven..
I did do the preheat oven, a little, to get my dough to rise, thanks to the person below for this this tip
jack
Wow…thank you for sharing, Jack! Good to know for anyone who is interested in using the Instant Pot…maybe stick with the oven. ;)
I followed the recipe exactly except that I did not have kosher salt, so I reduced table salt to 1 tsp. The bread stuck to the. sides of the pan like glue (your recipe said to oil the bottom of the pan, and I assumed the bread needed to climb the sides to rise, similar to some cake recipes). It had very little flavor, so maybe I shouldn’t have reduced the salt. I don’t think I will make this again. I had been curious about skillet breads and have several nice old cast iron skillets. I used a 9″ onethinking the loaf would be more of a boule, but it came out pretty much like your photo. I think I prefer kneaded loaf bread.
Sorry you had that experience, Dale. Reducing the salt will absolutely affect the taste. We don’t realize the difference one small change can make in baking, but basically you have flour and water…without the addition of salt, or too little of it, it will taste like cardboard. The issue of sticking to the pan could very much have to do with how well the pan is seasoned or having a very wet dough. Otherwise, using parchment paper to line the pan can resolve that issue.
Dale;
make sure you are using fresh yeast at proper temp and a bit of sugar to feed the yeast, due ‘proof’ your yeast..
and the proper recipe amounts,
I knead my bread, old school
I have baked no knead breads on low humidity days & bread was perfect. Made the same on a rainy day and it was a sticky, gooey disaster. Now when I bake on high humidity or rainy days, I reduce the water by 2-3 ozs. It comes out much better.
That’s great advice, Lisa! Thanks so much for sharing!:)
The flavor was great but it didn’t rise… I may have used water that was too hot… Also was I supposed to knead the dough?? I saw a comment about kneading it. And that 2 1/4 measurement for the yeast is one standard packet, right? Definitely want to try this one again because that flavor was on point.
Glad you enjoyed the flavor, Jennifer! You didn’t miss anything…there really is no kneading in this recipe…although if you feel ambitious, I’m sure it wouldn’t hurt. Yes, that 2 1/4t does equal one packet of yeast. There are so many reasons for bread not rising, but using water that is too hot certainly can have that affect. If you try it again, I’d love to hear your results!
My loaf didn’t rise either. So I turned on the oven for about a minute & turned it off. Then I put the dough in the oven for an additional 30 minutes. It almost doubled in size.
Hope this helps.
Great idea, Debbie! A warm, draft-free spot while proofing will make a big difference. Thanks for sharing!
Hi can I use instant yeast?
Absolutely, Neraja! You can use instant yeast and get great results!
I finally made this loaf of bread, and am sorry I waited so long! I love this recipe, and love the whole wheat! Thank you so much for sharing this recipe with the world, and for offering tips. What an incredible flavor, and it’s so easy to make. This will be on the schedule regularly from now on!! Awesome stuff. Thank you Caroline!
Wow, Brett! I’m so thrilled that you enjoyed this recipe so much! It really is a nice way to get into whole wheat baking. Thanks for making me smile today! :)
Can I use instant yeast?
You certainly can, NJ! They can usually be used interchangeably.
Can I prepare the bread in a sauce pan?
I’ve never tested that, Nisha. I’d love to hear your results if you’ve tried it.
Due to the virus “stay at home” in California, I baked bread. This is the first loaf ever that I have baked. It’s great! I love it! What can I say….it’s great!
Wow, Russ! This put the biggest smile on my face! Congrats on your first bake! I hope it will have you baking more! Thanks so much for taking the time to comment…and wishing you the best. xo
So delicious and this comes from someone who hates whole wheat bread! I accidentally bought a bag of whole wheat flour and thought “what the heck am I gonna do with this big old bag of flour?!” Well the answer is, make loaves of this bread constantly! I subbed in 1 cup of all purpose flour, added a tbsp of honey and only used 1/2 tsp of salt and it’s still so good despite these changes!
I love your substitutions, Amanda and thrilled that you enjoyed it! I know a lot of people blend white flour in to this recipe and have great results. If you loved this bread, take a look at this Honey Wheat Brown Bread. It’s my favorite!
Just made this bread. It stuck to the bottom of the skillet. Also is not a great taste. Won’t be making this again. What a waste of precious flour!
I’m so sorry to hear you had poor results, Jessica! I know it’s frustrating when a recipe doesn’t work out. I’m not sure why your bread stuck. I haven’t heard of anyone having that issue. A piece of parchment may help that problem. As far as the taste, two things to note…first, a 100% whole wheat bread is going to have a very different flavor profile compared to either whole wheat blended with white flour or white flour alone. It doesn’t appeal to everyone…and I get that. But, the second thing to check could be your flour. Whole wheat flour does not have the same shelf life as regular white flour. It has more oils in it that can very quickly go rancid. Believe me…I just threw out about three pounds of it. Give your flour a sniff…if it’s got a really strong smell…it may need to be tossed. Hope any of those tips helped. xo
Just wondering if anyone has tried this recipe with fresh yeast and how they adapted for it.
That’s a great question, Michelle. Although I haven’t tried this recipe with fresh yeast, I worry that it may not yield the best results. Fresh yeast is perfect for bread that requires longer rise time. Since this bread is sort of quick, I’m not sure you’d get a good rise. If you’ve already tried it…let me know. I’m curious to know how it went. :)
I don’t have a cast iron skillet, anything else I can use?
See my reply to Lynn. You can try an oven safe skillet. Just be sure the handle is made of metal. Let me know how that works for you!
I make this recipe every other day, and it is such a treat everytime! I love it. It is super easy to make, looks very pretty and it is super tasty. Thank you so much!
Wow! I read this and did a little happy dance, Marlies! I’m really thrilled that you’ve been enjoying this bread and I so appreciate you taking the time to let me know. Sending hugs!
Hi- I don’t have a cast iron skillet. Can I use a regular loaf pan or do you have a better suggestion? Thank you.
You can use an oven-safe skillet, Lynn. Be sure that the handle doesn’t have anything plastic or coated…it should be metal. I haven’t tried this recipe with anything other than cast iron, but it will work. You probably won’t get the same type of crust, but worth a shot! I’d love to hear your results.
You can also cook on stovetop in a thick bottomed skillet with a tight fitted lid on low heat about an hour…
Wow! That’s so good to know, Kym! Thanks so much for sharing that tip. I’m eager to give that a try!
I was looking for a recipe just like this. My only alteration has been to used 1 cup all-purpose flour and 3 cups whole wheat flour. I also have been adding a dab of honey. I tried leaving the bread mixture in the refrigerator overnight, but it didn’t seem to improve the taste. So why bother? This works well in the allotted time. Very tasty bread, no oil, little salt. I haven’t been able to get the bread to “sit up” in a ball, so it turns out rather flat (I’m using a 12-inch skillet), but definitely not too dense. Thank you for the excellent instructions.
I love your alterations, David! Thanks for sharing…and for putting a big smile on my face! :)
I agree with using King Arthur flour for baking bread. It has a higher protein content that most flours, so it simply works better.
This was my first time ever baking bread! Thank you for making such a foolproof loaf, it was perfect first try x
Wow! That’s awesome, Cleo! So glad you enjoyed it! xo
Thank you! I’ve never made bread, don’t own a loaf pan and so this recipe seemed to be a good fit! Hey, who knew I could bake bread and it was good. I have forwarded the recipe onto others, thanks again!
Congratulations, Karen! I’m really happy to hear you liked it! Thanks so much for sharing! Wishing you good health!
This is the simplest bread recipe in the world and maybe the best! I can hardly believe the time and preparation not ‘kneaded’ to make this bread. It even requires a lot less time to set up than Jim Lahey’s recommendation. Is that because you use more yeast? Anyway, thank you for providing a wonderful and practical go-to wholewheat bread recipe. I’ve been experimenting off and on with bread making for over three decades and to find a good 100% wholewheat recipe for ‘dummies’ is absolutely awesome. Thank you for being available to those of us in search of a better and simpler approach to living. Sometimes things come our way when we ‘yeast’ expect them. (As you can tell, I’m terrible with puns!) But thank you once again!
Galen, first of all…your pun game is spot on and gave me a great chuckle! And…I’m so happy that this recipe worked so well for you! I do think the additional yeast makes things go a bit faster, but I also think whole wheat, being a heavier flour, needs that additional oomph. Thanks so much for taking the time to write…you brightened up my whole day! xo
Wonderful! I used 3 C of whole wheat and 1 C unbleached white. Easy and delicious! Thank you.
I love those proportions, Cathryn! So glad you enjoyed it! Thanks for sharing! xo
I am healing after back surgery and am not ablel to handle a heavy iron skillet. Will this work in a normal round baking dish…pie plate?
I’ve never tried baking this in a baking dish, Maggie, but I do think it would work. Your crust may not turn out as crispy, but I do think it would still be tasty. I’d love to hear your results if you give it a try. Wishing you a very speedy recovery! xo
Greetings, would you by chance have the nutritional information (carbs) for this bread/
Hi Bob! Great question! I’m currently in the process of adding nutrition information, but in the meantime, one serving of this bread (1/10th) is about 190 calories and about 34 grams of carbs. Hope that helps!
I am in love with this recipe! I have made it a few times…. last time I used 1/2 trader joe’s white whole wheat flour, and 1/2 spelt flour. Sprayed it with olive oil and added some sea salt and fresh rosemary to the top- all I can say is WOW!!
I love that you added some sea salt and rosemary, Angela! That’s a great idea. I’m going to give that a try next time I make this. So happy to hear you’ve been loving this bread as much as we do. Thanks for taking the time to share and for the five-star rating! :)
Could adding vital wheat gluten help? What about whole wheat pastry flour for some of the flour?
Hi Lee! I don’t personally use vital wheat gluten. I know it’s used a lot in commercial baking, but I don’t have experience using it. As far as using whole wheat pastry flour, you’d have to experiment with that. It does not equate cup for cup with whole wheat flour. I’ve only tested this recipe as written. Let me know if you give it a try! :)
I’ve never done a bread before in my entire life, I’m almost 30.
this definitely is my bread recipe, easy, fast, and very delicious.
thank you so much <3
Wow! I’m so impressed! First time bread making can be intimidating…no matter how old you are ;)…congrats on a successful first loaf, Carla! I’m thrilled that you liked this recipe and you’re so sweet to share your results!
Hello,
First time bread baker here. I’ve tried baking this recipe (twice). And both times the bread was very dense. It has a nice taste and I like that’s its 100% while wheat. I added Parmesan and Rosemary to it instead of oats for the second time. But, for everything else, I followed the recipe exactly. If I wanted to the bread to be lighter or fluffier, what would you suggest to do?
More yeast? Longer rise time? Maybe double that? Two hours covered with wrap and towel? Or different whole wheat flour? Do I need to add baking soda or powder, maybe?
It could just be that I prefer a real fluffy/air bread.
Appreciate your help with this.
Thanks,
Rick
Congrats on become a baker, Rick! It’s fun, isn’t it? Bread that is made with 100% whole wheat is dense. There isn’t much getting around that. The reason is, whole wheat flour does not have as much gluten as white processed flour. That said, if it seems unpalatably dense, be sure you are measuring your flour correctly and also be sure to use fresh yeast. Yeast that has been around a bit may not activate properly. If you still feel that the bread is too dense, feel free to replace some of the whole wheat flour called for with either all-purpose flour, bread flour or white whole wheat flour. In this recipe, you could substitute 1 or 2 cups of the flour with those. I hope that helps! If you get a chance to try this again, I’d love to hear how you make out! :)
Perfect. I will definitely try this! Thank you.
Made the Whole wheat Skillet Bread and it turned out great!
Wonderful! Glad to hear you enjoyed it, Jim! Thanks for taking the time to let me know!
Mine is baking in the oven and fingers are itching to take it out and have a slice! I did a little modification since I wanted a sweet loaf. I added a little sugar in the dough, maybe two or three tablespoons. Then for the top I drizzled honey over the oats, oil and salt and then sprinkled on some cubes of rapadura… (from Brazil where my husband and I live). If I understand correctly, is the juce from sugar cane which is boiled until it can be formed into a solid block. It’s like the tastiest, most unprocessed brown sugar. Can’t wait to eat this with some bananas and peanut butter for breakfast tomorrow!
Kristina! I really love the sound of those modifications! I’m so intrigued by the rapdura! It sounds delicious! I’ll have to look for it. Hope you enjoy the bread…banana and peanut butter on toast is my favorite! :)
Try a T.if molasses or honey.
This recipe was excellent. It saved me when I had unexpected guests. I accidently used a table spoon of yeast and everyone loved it. Thank you ever so much. I’m subscribing.
Thrilled to hear it, Mei! I bet it turned out wonderfully fluffy with that extra yeast! Thanks for taking the time to comment and welcome to Taste Love and Nourish! xo
I second the recommendation to use a different whole wheat flour than Trader Joe’s – I’ve tried a number of baking recipes with that flour (including this one) and it’s been challenging. However, i got around it this time by proofing the yeast first & adding a tiny bit of extra water and salt, and it came out absolutely perfect. Definitely making this bread over and over again!
So true that quality flour makes a big difference, Julia. Glad you experimented and got a loaf you love! Thanks for sharing! xo
I made this tonight! First time making bread. Delicious! I used Bob’s Redmill whole Wheat and it wasn’t heavy at all! I dipped it in Herbs de Provence olive oil and fig vinegar. Yummy. It was so easy to make as well. Thanks so much! Lisa
So glad this worked well with Bob’s, Lisa! Fig vinegar sounds incredible! I’ve never tried it. Thanks for taking the time to comment…Happy New Year!
I just took mine out of the oven and it looks great, but I was wondering if I can eat it right away or should I wait a certain amount of time to let it cool? Also, how do I store it (in the refrigerator or just on the counter) and for how long is it good for if you know? Thanks
Hi Austin! Well, by now, you’ve probably figured it all out. You can certainly eat the bread a bit warm. I’d wait about fifteen to twenty minutes, just until the bread is cool enough to handle. I personally store the bread at room temperature. I like to place the loaf in a paper bag to maintain its crust. Sadly, fresh bread is really only good for about two days. If you do have leftover bread at that point, try slicing it and freezing the slices in a zipper bag to be toasted later on. Hope you enjoyed it! :)
Love this, especially the idea of community building through homemade bread sharing. Simplifying one of my favorite recipes worked stunning. I used 2 C WW (Bob’s RM), 1 C WW Pastry (BRM), and 1 C white all-purpose (Hodgson Mill). Covered in cast iron for the first 25 or so, uncovered until finished. The proportions worked amazing — the crumb is light yet dense, chewy yet raised. Brava and thanks.
Thanks so much! I love the substitutions you made and I’m so glad it worked out deliciously! I’m going to give it a try soon!
Has anyone tried halving the recipe? The whole recipe came out delicious, but it was way too much bread for two. :)
I’ve never tried cutting this recipe in half, Kylie, but I’m most certain it would work well. I’d just use a smaller skillet, otherwise you’ll get a really flat loaf. Hope that helps! :)
I finally tried halving the recipe (almost a year later). It worked! I only have an 8-inch skillet, and it was a bit flat, but I didn’t mind.
Hi Kylie! So kind of you to report back and share your results! I’m so happy to hear it worked out.
Mine came out dense, and the dough wasn’t very sticky. Was I using the wrong sort of flower? or yeast? Is there anything I could do differently?
I’m not sure, Annie. Let me know what you were using and maybe we can figure it out. Sorry it didn’t turn out.
i used trader joe’s whole wheat flour and made the recipe again, this time letting the yeast rise beforehand. still dense. I’m guessing I need to use a different sort of flour? What do you think?
Hmmm…it’s so hard to say, Annie. I love Trader Joe’s, but I’d try another whole wheat flour, like King Arthur’s. In baking bread, there are so many variables, that one slight difference can yield dramatically different results. Although whole wheat flour does create a more dense bread compared to refined flours, there are some things that can contribute to an unpalatably dense bread: Using too much flour…be sure to whisk your flour before measuring, older yeast, adding water that is too hot (that can kill the yeast), temperature of an oven and quality of flour.
If all else fails…I’ve got a Honey Wheat Brown Bread that has a lighter texture, not as crusty, but really delicious.
I’ve found that if you don’t knead wheat dough enough to REALLY work the glutens, it makes a very dense loaf. Maybe you just didn’t work it hard enough?
I ended up kneading my dough a bit more, as it wasn’t sticky either. I actually added a good couple Tablespoons of honey prior to the first rise. The bread came out slightly dense, yet tender and chewy :)
I’m making this tonight! Looks beautiful. But if it wasn’t for the yeast I’d say it was bannock. I’m curious to see how much of a difference there is between this vs. A traditional bannock.
I hope you love it, Kare. I’m not familiar with bannock, but I’d be interested to hear your results!
Made this for the fam tonight, Caroline, and it turned out beautifully (though it wasn’t as beautiful as yours). Thank for the recipe!
Oh, that’s awesome, Erin! I bet yours was gorgeous! Thank YOU for your sweet comment! :)
This sounds great! My husband had to give up grains and processed due to high triglycerides. Would this recipe work with Buckwheat flour? Or, do you have any grain free Buckwheat bread recipes? Thank you.
Thanks so much, Brenda! That must be very challenging for you and your husband! I’ve never tested this with buckwheat flour, but if you give it a try, I’d love to hear your results. I currently do not have any buckwheat recipes…but let me work on that. I’ll be in touch if I come up with anything yummy! :)
Could you incorporate honey to make this a whole wheat honey bread? If so, how? I’ve never made bread before but this sounds so easy and a honey wheat bread would be a huge hit with my family.
Great question, Tiffini! I wouldn’t add honey to this particular recipe. Honey adds moisture and may prevent this from getting a nice crust. I do have a Honey Wheat Brown Bread that is hugely popular and probably closer to what you are looking for and just as easy, even for a beginner. Hope that helps!
I had a delightful experience baking this bread, thank you so much for sharing! Bread baking has always been a little daunting, but this was straight forward and the result was delicious. I sprinkled mine with flax seeds and it gave the crust a fun texture!
I am so thrilled to hear that, Cynthia! I love that you topped it with flax seeds! I need to try that!
OMG! Caroline, I totally bow before your cooking and photography mastery! Seriously though, with the demands on my time getting greater but my love of cooking (and feeding my family, else I’d face mutiny) I’m so totally going to make this recipe – maybe even today!
Eugenia, you’re the sweetest. Thanks so much for your kind words! I agree…time is definitely a factor and making some to spend in the kitchen isn’t always easy. I hope you love this bread! Happy new year, dear friend!
Okay I am a huge fan. I love the recipe. My wife has a special cast iron skillet that is only used to do cornbread in and nothing else. I am betting anything I could get her to try this in that skillet. I can not wait to try it. I love wheat bread and I have been on a bread kick this week. I tried my hat at Hawaiian bread this weekend that was amazing. Looking forward to this.
I love skillet breads! There’s something about this method that makes the absolute best crunchy crust, which is my favorite part. Beautiful!
I agree, Kate! The crust is the best part!
I just love Jim Lahey’s method and so happy you’ve adapted it for the skillet! Makes it extra rustic and beautiful. Have a wonderful weekend, Caroline!
Thanks so much, Emily! You as well! xo