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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Ndlovu Sthabile
[email protected]This bread is a great choice for people with dietary restrictions. It's made with whole wheat flour, which is a good source of fiber and nutrients. It's also free of gluten, dairy, and eggs.
Suhaib
[email protected]I was really impressed with this bread. It's one of the best whole wheat breads I've ever had. It's soft and fluffy, and it has a great flavor. I'll definitely be buying this bread again.
Jeetendra Singh Thakuri
[email protected]This bread is a great value for the price. It's a large loaf of bread that's packed with nutrients. It's also very affordable, especially when compared to other whole wheat breads.
mr_Shakib_ hassan
[email protected]I'm so happy I tried this recipe. I've never been a big fan of whole wheat bread, but this bread is delicious. It's soft and fluffy, and it has a great flavor. I'll definitely be making this bread again.
wiz Allarn
[email protected]This bread is a great addition to any breakfast or brunch menu. It's hearty and filling, and it pairs perfectly with eggs, bacon, and fruit. I also love to use it for sandwiches and wraps.
Kiran Ramzan
[email protected]I've made this bread several times now, and it's always a success. It's a great recipe to have on hand for busy weeknights. I can throw it together in a few minutes, and it's always ready when I need it.
Md zakirul Islam
[email protected]This bread is a great way to use up leftover oats. I always have a bag of oats in my pantry, and I'm always looking for new ways to use them. This bread is a great way to add some extra nutrition and flavor to my meals.
Sina Shahbazi
[email protected]I'm so glad I found this recipe. I've been looking for a healthy and delicious whole wheat bread recipe for a long time. This bread is everything I've been looking for and more. It's easy to make, it's packed with nutrients, and it tastes amazing.
mijanur mia
[email protected]This bread is perfect for sandwiches and toast. It's sturdy enough to hold up to all kinds of toppings, but it's also soft and fluffy enough to enjoy on its own. I've been making this bread for my family for years, and it's always a hit.
Muhammad Adeel Afzal
[email protected]I love that this recipe uses whole wheat flour. It makes the bread more nutritious and gives it a heartier flavor. I also appreciate that the recipe doesn't use any refined sugar. The honey adds just the right amount of sweetness without being overpo
Md Boot
[email protected]The flavor of this bread was spot-on. It had a slightly nutty flavor from the flax seeds and oats, and a hint of sweetness from the honey. The crust was perfectly crispy, and the inside was soft and fluffy. It was the perfect bread to enjoy with a bo
Waseem Laghari
[email protected]I was pleasantly surprised by how well this bread rose. I've had issues with other no-knead recipes not rising properly, but this one turned out perfectly. The bread had a nice, even rise, and it was perfectly golden brown when it came out of the ove
Hirak Saha
[email protected]This recipe was a breeze to follow. I'm not an experienced bread baker, but I was able to make this bread without any problems. The no-knead method was especially convenient, and it saved me a lot of time and effort.
Deborah Zappacosta
[email protected]Wow, this whole wheat no-knead bread turned out incredibly tasty! The texture was perfect, with a nice chewy middle and a crispy crust. The flax seeds and oats added an extra nutty flavor and texture that made this bread stand out. It was the best ho