A hearty and delicious no-knead bread.
Combine bread flour, 1 cup whole wheat flour, flax seeds, salt, and yeast in a large bowl. Add cool water; mix, without kneading, until dough is wet and sticky. Cover bowl with plastic wrap; let sit at room temperature until dough is bubbly and swelled, about 12 hours.
Grease a loaf pan with oil; dust with 1 1/2 teaspoons whole wheat flour. Place dough in pan; dust the top with remaining whole wheat flour. Poke holes in the dough using a chopstick or make cuts with a knife.
Cover loaf pan with plastic wrap. Let dough rise until doubled in volume, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Place an oven-safe cup of water in the oven.
Bake in the preheated oven until chestnut-brown on top, about 45 minutes. Lift bread out of the pan using pot holders; let cool thoroughly on a rack.
Per Serving: 238 calories; protein 8.2g; carbohydrates 39.3g; fat 5.8g; sodium 369.2mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.