Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
This Grilled Beets recipe is easy to make on your grill using fresh, in-season beets, regular olive oil, and fine salt.
Cinnamon Oatmeal Cookies are delicious oatmeal cookies without raisins or cranberries. There's plenty of cinnamon and brown sugar flavor in these tasty cookies. They are perfect for a snack or even with your breakfast coffee or tea 😉 (gluten-free option)
This Pumpkin Spice Bread yields 2 generous loaves and can be customized with your favorite toppings and Vanilla Coconut Icing! Bring this favorite to your next holiday gathering! Be sure to check out the other #FoodieMamas pumpkin recipes below!
3-Ingredient Peanut Butter Cookies are easy to make with peanut butter, an egg, and sugar. They are flour-free and make the most delicious, classic, chewy peanut butter cookies. Enjoy them as is or drizzled with chocolate.
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Estimated reading time: 10 minutes
This Homemade, No-Knead Flaxseed Bread has the healthy addition of ground flaxseed - 1 bowl, 5 ingredients (flour, Kosher salt, yeast, water, and ground flaxseed), and no kneading required! (made at home, oven-baked in your Dutch oven!)
Hi Everyone, I have been making bread (1, 2) for a while 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 good 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!
Here are some step-by-step recipe photos below to help you as you make this recipe.
Make sure to check the recipe card for the complete directions at the bottom of the post.
Make sure to check the recipe card at the end of the post for the complete directions and notes.
A dough scraper is very helpful when working with bread dough and I use it in all of my "No-Knead" recipes.
This recipe is inspired by No-Knead Bread recipe here on the blog.
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!
If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
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Homemade, no-knead bread with the healthy addition of ground flaxseed - 1 bowl, 5 ingredients, and no kneading required!
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Please note that the Calculated Nutrition is an estimate at best.
Linda Lara says
You've done it again! Another great post - bravo! I'll try you recipe soon...
Sara says
Hi Linda, thank you so much! I am glad you like it!
Derek says
You know Sara, you are always welcome to stop by and make some fresh bread right? Just sayin' 🙂
Sara says
Thanks Derek, your comments always end up in my spam folder, why is that?? Yeah, there's nothing like fresh bread 🙂
Katalina @ Peas & Peonies says
Two words, making this! Looks perfect, and the flaxseeds such a nice addition!
Sara says
Thank you Katalina!
Shiho says
Looks fantastic bread and No Knead is a great bonus!
Sara says
Thank you Shiho!
Sarah says
Hello, would I be able to use spelt flour instead of wheat flour?
Sara says
Hello Sarah, I have not tried spelt flour with this recipe. If you try it out, please let us know how it worked out! Thank you for commenting!
Mela says
Hello! I used spelt flour and it comes out great. It is more dense as it would be with all-purpose flour - however if you do not mind adding 2 to 4 tbsp of gluten flour (vital wheat gluten) to it the texture is less dense.
Sara Maniez says
Thank you for sharing your experience and what you tried! Good to know!
Sis says
This is delicious!!!!
Marina says
It came out amazing! When the bread was on the oven I put it 15 minutes with a bowl of water inside the oven to produce some moisture so the inside can be cooked and 15 minutes without the bowl of water so it can get crunchy.The flaxseed gives it such an earthy flavor, loved it! Thank you:)
Sara Maniez says
Great idea! Thank you for coming back and commenting!
Claire says
Hello! I love the taste and texture of this bread (and the oatmeal version). For some reason though, my dough never bubbles and barely rises. Is it my yeast? It’s not past the expiration date, but I do keep it in the fridge (per the instructions on the packaging). Thank you!!
Sara Maniez says
Thank you for your comment and question! What is the brand of yeast that you use? It also has to do with the temperature of the area you are leaving the dough to rise. If it's colder, then it takes longer.
Mela says
This has happened to me as well until I used more yeast - 2 tsp. I heated the water to 130 degrees, added about 1/2 cup of the flour and mixed it with a whisk until dissolved. Then I sprinkled the 2 tsp. of dry active yeast (I use Bob's Red Mill) on the water and gently mixed with the whisk. Then I added the remaining ingredients and mixed it all according to the instructions of the recipe. The dough takes about 1 1/2 to 2 hours to rise.