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!)
Estimated reading time: 10 minutes
Table of contents
No-Knead Flaxseed Bread
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!
Ingredients
- 3 cups all-purpose or bread flour
- 1-3 tablespoons ground flaxseed, (for me, the sweet spot is 3 tablespoons)
- 1 teaspoon kosher salt
- 1/4 teaspoon dry active yeast
- 1-1/2 cups warm water, (I just use warm water out of the tap)
Kitchen Tools
- measuring spoons and cups
- mixing bowls
- parchment paper
- stiff baking spatula
- dough scraper
- pastry mat
- Dutch oven
- wire cooling rack
- bread knife
- cutting board
Step-by-Step Recipe Photos
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.
Recipe Notes and Tips
A dough scraper is very helpful when working with bread dough and I use it in all of my “No-Knead” recipes.
Recipe Attribution
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!
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This post was originally published on 11/11/2015 and updated republished with new recipe photos by Sue Kvale on 6/18/2021.
No-Knead Flaxseed Bread
Homemade, no-knead bread with the healthy addition of ground flaxseed - 1 bowl, 5 ingredients, and no kneading required!
Ingredients
- 3 cups all-purpose or bread flour
- 1-3 tablespoons ground flaxseed, (for me, the sweet spot is 3 tablespoons)
- 1 teaspoon kosher salt
- 1/4 teaspoon dry active yeast
- 1-1/2 cups warm water, (I just use warm water out of the tap)
Instructions
- 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 this amount for use as 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 the mixture out of the bowl and turn over about 12 times. Put the 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 the lid, place bread dough in the dutch oven by lifting the parchment paper, then using your oven mitt, cover with a lid. Place in oven and bake for 30 minutes.
- After 30 minutes, take the dutch oven out, using your oven mitts, carefully take off the lid, take the bread out of parchment paper and place it 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 for at least 20 minutes.
Notes
- Water Temperature: 130° F I use water hot out of the tap, make sure you do not boil the water or it will kill the yeast
- Dough Rising Temperature: The ideal temperature for yeast growth is 37° C degrees Celsius or 98.6°F but the dough will rise at room temperature
Recommended Products
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Wilton Easy Flex Silicone Spatula Set, Your Go-To Tools for Mixing, Folding, Scraping, Cooking and Serving., Blue, 3-Piece -
Mueller Austria HyperGrind Precision Electric Spice/Coffee Grinder Mill with Large Grinding Capacity and HD Motor also for Spices, Herbs, Nuts, Grains, White
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OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper
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Non-slip Silicone Pastry Mat Extra Large with Measurements 28''By 20'' for Silicone Baking Mat, Counter Mat, Dough Rolling Mat,Oven Liner,Fondant/Pie Crust Mat By Folksy Super Kitchen (2028, red)
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Pyrex Smart Essentials 8-Piece Mixing Bowl Set
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Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
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Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
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Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
Nutrition Information:
Yield: 11 Serving Size: 1Amount Per Serving: Calories: 148Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 196mgCarbohydrates: 28gFiber: 2gSugar: 0gProtein: 5g
Please note that the Calculated Nutrition is an estimate at best.
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You’ve done it again! Another great post – bravo! I’ll try you recipe soon…
Hi Linda, thank you so much! I am glad you like it!
You know Sara, you are always welcome to stop by and make some fresh bread right? Just sayin’ 🙂
Thanks Derek, your comments always end up in my spam folder, why is that?? Yeah, there’s nothing like fresh bread 🙂
Two words, making this! Looks perfect, and the flaxseeds such a nice addition!
Thank you Katalina!
Looks fantastic bread and No Knead is a great bonus!
Thank you Shiho!
Hello, would I be able to use spelt flour instead of wheat flour?
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!
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.
Thank you for sharing your experience and what you tried! Good to know!
This is delicious!!!!
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:)
Great idea! Thank you for coming back and commenting!
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!!
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.
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.