Ingredients for Whole Wheat No Knead Bread With Flax Seeds And Oats
- Whole Wheat Flour
- 1/2 cup steel-cut oats
- 2 tablespoons flax seeds
- Bread Flour
- Table Salt
- 1 3/4 cups warm water (105-115°F)
- White Distilled Vinegar
- Instant Yeast
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How to Make Whole Wheat No Knead Bread With Flax Seeds And Oats
- Whisk together 3 cups whole wheat flour, 1/2 cup steel-cut oats, 2 tablespoons flax seeds, 2 teaspoons active dry yeast, and 1 1/2 teaspoons salt in a large bowl.
- Add 1 3/4 cups warm water (105-115°F) and 2 tablespoons apple cider vinegar.
- Using a rubber spatula, gently fold the mixture, scraping up any dry flour from the bottom of the bowl until a shaggy, sticky dough forms.
- Cover the bowl with plastic wrap.
- Let the dough rest at room temperature (around 70°F) for at least 12 hours, or preferably 18 hours.
- Place a 12x18-inch sheet of parchment paper inside a 10-inch skillet and lightly grease with nonstick cooking spray.
- The dough is ready when its surface is dotted with bubbles.
- Gently transfer the dough to a lightly floured work surface and gently stretch and fold it 10-15 times.
- Shape the dough into a round ball by pulling the edges into the middle.
- Transfer the dough, seam-side down, to the parchment-lined skillet. Lightly grease the dough's surface with nonstick cooking spray.
- Loosely cover with plastic wrap and let rise at room temperature until doubled in size and doesn't readily spring back when poked with a finger (about 2 hours).
- About 30 minutes before baking, preheat your oven to 475°F (246°C) with a 6-8 quart heavy-bottomed pot (or a stockpot) inside. Adjust oven rack to the lowest position.
- Lightly flour the top of the dough and, using a razor blade or sharp knife, score one 6-inch-long, 1/2-inch-deep slit along the top.
- Carefully remove the hot pot from the oven and remove the lid.
- Gently lift the dough using the parchment paper overhang and carefully place it into the hot pot.
- Cover the pot and place it back in the oven.
- Reduce the oven temperature to 425°F (218°C) and bake covered for 30 minutes.
- Remove the lid and continue baking until the loaf is deeply browned and an instant-read thermometer inserted into the center registers 210°F (99°C), 20-30 minutes more.
- Carefully remove the bread from the pot using the parchment paper.
- Transfer to a wire rack to cool completely before slicing and enjoying!
Nutrition Information (Approximate per serving)
Sodium
146 g
Sugar
7g
Fat
16g
Carbs
114g
