This Homemade, No-Knead Flaxseed Bread has the healthy addition of ground flaxseed – 1 bowl, 5 ingredients and no kneading required!
I have been making bread (1, 2) for a few years now and believe that I spoil myself by making my own bread in that it’s hard for other bread to measure up. It’s just so gooood and crusty! I bake different kinds but most often I go back to a no-knead recipe. On the rare occasion (i.e. laziness or time constraints) that I do purchase bread from the grocery store, get it home and make something with it – I always think, “Wow, my bread is so much better!” How’s that for pride in one’s abilities? I remember how intimated I used to be of bread making so many years ago, thinking, “that yeast – oh, what’s it going to do? It’s so unpredictable! I don’t have time for this!” Well, now I can “LOL” at that one because having a smidge of patience can do wonders to opening up a world baking, cooking
and so many other accomplishments. Let’s bake some bread and live the good life people! Slow down, savor those sweet moments, my friends. Cheers to that!
Disclosure: Some links in this post are affiliate links which means I earn a commission if you purchase through them at no extra cost to you. I only recommend brands and products that I 100% like and enjoy using. Thank you in advance for your support in keeping LLS thrive!
A dough scraper is very helpful when working with bread dough and I use it in all of my “No-Knead” recipes. I added a dough scraper to my Amazon aStore for under $10.
- 3 cups all-purpose or bread flour
- 1-3 tablespoons ground flaxseed, (for me, the sweet spot is 3 tablespoons)
- 1 teaspoon salt
- 1/4 teaspoon dry active yeast
- 1-1/2 cups warm water, (I just use warm water out of the tap)
- Mix flour, flaxseed, salt and yeast together in a large mixing bowl. Add in water and mix until evenly combined and the dry ingredients are absorbed. Leave covered (I use a plate or saran wrap also works) to rise in a warm area for about 3 hours or until the mixture is flat and bubbly on top. Notes:On salt content: 1 teaspoon is a good about of salt if you want the bread, not completely flavorless but relatively bland. I like to keep it this amount for using as a bread in sandwiches, giving to my toddler or for toast with butter (I don't like her consuming too much salt, not healthy!). You can add more salt for more flavor, 1-1/2 teaspoons is a good amount too and tastes a little more flavorful.
- Prepare a clean bowl with a square of parchment. On a floured surface (I used a cutting board) Using a dough scraper, turn mixture out of bowl and turn over about 12 times. Put dough ball in parchment paper, and in the clean bowl. (You can totally, reuse the old bowl, it's just messier). Allow to rise about 30 minutes in a warm area, in the meantime, put a dutch oven with the lid on into the oven and preheat it to 450 degrees F (that can sometimes take almost 30 minutes depending on the oven). Using oven safe gloves (Safety first! Be careful, this is a very hot oven!), take the dutch oven out of the oven, remove lid, place bread dough in the dutch oven by lifting the parchment paper, then using your oven mitt, cover with lid. Place in oven and bake for 30 minutes.
- After 30 minutes, take dutch oven out, using your oven mitts, carefully take off lid, take bread out of parchment paper and place back into the oven for another 10 minutes or until desired browning is reached. When it's done let it cool on a wire rack at least 20 minutes.
Recipe Attribution: This recipe is inspired by No-Knead Bread
If you make “No-Knead Flaxseed Bread” and post a picture on social media, be sure to #lifeslittlesweets and link back to the post, thank you in advance!
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