WHOLE WHEAT NO-KNEAD BREAD WITH FLAX SEEDS AND OATS
I found this recipe on the food blog Kiss My Spatula. This was the first bread I've ever made, and it was easy and turned out great! The crust is the best part --super crunchy and crackle-y. It's best to eat on the first day, but can be wrapped up in foil and kept up to two days, reheated slightly before serving. The crust looses much of its crunch after the first day, however. I didn't have a Dutch oven, which is suggested in the recipe, so I used stock pot, which worked fine.
Provided by elisechristiane
Categories Breads
Time 18h20m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Whisk flour, steel cut oats, flax seeds, yeast, and salt in large bowl. Add water and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy, sticky ball forms. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Lay 12X18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Dough is ready when its surface is dotted with bubbles. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
- About 30 minutes before baking, adjust oven rack to lowest position, place 6-8 quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 475 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2 inch-deep slit along top of dough.
- Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature before slicing.
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Arizona Cush
[email protected]This bread is the best thing since sliced bread!
Daniyal TLP Daniyal TLP
[email protected]I'm obsessed with this bread!
Nyatony Gatluak
[email protected]This bread is a game-changer!
Naka Shafigah
[email protected]5 stars!
Horlarwunmi Hardewunmi
[email protected]I would definitely recommend this recipe to anyone looking for a great no-knead bread.
Ariya Sripal
[email protected]This bread is perfect for a healthy and delicious breakfast.
Kamile K
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover oats.
Jason C
[email protected]This bread is so versatile. I've used it for sandwiches, toast, and even croutons.
Carlos A M Barrozo
[email protected]I love the addition of flax seeds and oats to this bread. It gives it a great flavor and texture.
Cecile Anderson
[email protected]This bread is a keeper! It's so easy to make and it tastes amazing.
Olaife alufa
[email protected]I was so excited to try this recipe and it did not disappoint! The bread is delicious and so easy to make.
Samrina Samni
[email protected]This is the best no-knead bread I've ever had. It's so soft and flavorful.
Imran amjad Official
[email protected]I've made this bread several times now and it's always a hit. My family loves it!
Lucky Edward
[email protected]This bread is so easy to make and it turns out perfect every time. I love the addition of flax seeds and oats, it gives it a great flavor and texture.