In a large bowl, mix the warm water, fast-acting yeast, and honey. Let this mixture sit for about 5 to 10 minutes or until it froths. This means the yeast is active and ready.

In another bowl, whisk together the artisan bread flour, rye flour, dry milk powder, fine sea salt, and garlic powder. Combining them separately ensures even distribution of dry elements.

Once the yeast mixture froths, pour the olive oil into it. Gradually add the dry ingredients, using a wooden spoon or your hands to mix everything together until no dry bits remain. The dough will be sticky; that’s normal!

Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise at room temperature for about 12 to 18 hours. Yes, you read that right! This long rise enhances the flavor.

After the rise, the dough will be bubbly and puffy. Scrape it onto a floured surface and use floured hands to shape it into a ball. Don’t worry about making it perfect!

Place the dough seam side down on parchment paper. Cover it with a kitchen towel, and let it rise for another 1 to 2 hours.

About 30 minutes before baking, preheat your oven to 450°F. Place a Dutch oven (with its lid) in the oven during this preheating. This creates steam, giving the bread a wonderful crust.

Once preheated, carefully remove the hot Dutch oven. Using the parchment paper, lift the dough and place it into the pot. Sprinkle more everything bagel blend on top if desired. Cover with the lid and bake for 30 minutes.

After 30 minutes, remove the lid and bake for another 15 to 20 minutes until the bread is golden brown.

Remove the bread from the pot and allow it to cool on a wire rack for at least 30 minutes. This cooling period allows the inside to set properly.