No-Knead Flaxseed Bread

Instructions

1. 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.
2. 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.
3. 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.