Forktionary

Whole Wheat No Knead Bread With Flax Seeds And Oats Recipe

Achieve bakery-quality crust and irresistible flavor with this easy no-knead whole wheat bread recipe! Packed with flax seeds and oats for extra nutrition and a delightful crunch, this recipe is perfect for beginner bakers. The secret? A long, slow rise that develops incredible depth of flavor and a crackly, crispy crust you won't believe. Even without a Dutch oven (a stock pot works great!), this recipe delivers a loaf you'll want to devour on day one! (Inspired by Kiss My Spatula)

Prep Time 20 mins
Cook Time 1100 mins
Calories 1859.1 kcal
Protein 124g
Rating 5.0 (1 Reviews)
Whole Wheat No Knead Bread With Flax Seeds And Oats 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Whole Wheat No Knead Bread With Flax Seeds And Oats

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How to Make Whole Wheat No Knead Bread With Flax Seeds And Oats

  1. 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.
  2. Add 1 3/4 cups warm water (105-115°F) and 2 tablespoons apple cider vinegar.
  3. 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.
  4. Cover the bowl with plastic wrap.
  5. Let the dough rest at room temperature (around 70°F) for at least 12 hours, or preferably 18 hours.
  6. Place a 12x18-inch sheet of parchment paper inside a 10-inch skillet and lightly grease with nonstick cooking spray.
  7. The dough is ready when its surface is dotted with bubbles.
  8. Gently transfer the dough to a lightly floured work surface and gently stretch and fold it 10-15 times.
  9. Shape the dough into a round ball by pulling the edges into the middle.
  10. Transfer the dough, seam-side down, to the parchment-lined skillet. Lightly grease the dough's surface with nonstick cooking spray.
  11. 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).
  12. 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.
  13. 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.
  14. Carefully remove the hot pot from the oven and remove the lid.
  15. Gently lift the dough using the parchment paper overhang and carefully place it into the hot pot.
  16. Cover the pot and place it back in the oven.
  17. Reduce the oven temperature to 425°F (218°C) and bake covered for 30 minutes.
  18. 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.
  19. Carefully remove the bread from the pot using the parchment paper.
  20. 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

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American Healthy Vegetarian Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Course Healthy Breads Dietary Low Cholesterol Low Saturated Fat Healthy 2 Low In Something