No-Knead Oat Bread with Flax
I know I'm 20 years late, but I'm finally jumping on the no-knead bread train! This recipe is simple, but does require a bit of patience. Once you get the hang of the technique, the possibilities are endless—try adding your favourite nuts, seeds, grains, and/or dried fruits!
Recipe type: Baked Goods
Makes: 1 loaf
- 2¼ cups (560 mL) all-purpose flour (plus extra for dusting)
- ¾ cups (175 mL) whole wheat flour
- ¾ cups (175 mL) large flake oats (plus extra for garnish)
- 1 Tbsp (15 mL) whole flax seeds
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) instant yeast
- 1½ cups (375 mL) cool water (plus extra)
- In a large bowl, mix together flours, oats, flax seeds, salt, and yeast. Add water and stir until no dry flour remains. Add extra water, 1 Tbsp (15 mL) at a time, until slight sticky consistency is achieved.
- Cover bowl and allow dough to rise at room temperature for 12-24 hours (aiming for the higher-end of the range in colder, dryer weather), until bubbles begin to form on the surface.
- Dust a clean surface area with flour. Turn dough out onto floured surface and fold it over onto itself 2-3 times, tucking the seams under to form a ball. Transfer dough ball to a generously floured piece of parchment paper. Sprinkle the dough’s surface generously with more flour and cover with a second piece of parchment paper and tea towel. Allow to rise for 1-2 hours, until it is about double in size.
- At least 20 minutes before the final rise is complete, preheat a 3.5-5.5 quart (3.5-5.5 L) Dutch oven or oven-safe, heavy bottomed covered baking dish at 450˚F.
- Transfer dough to the preheated dish by flipping it upside down into the pot from the parchment paper. The dough will spread out and look misshapen. Sprinkle with a pinch of large flake oats, gently pressing them into the dough. Cover with lid and return to oven. Bake for 30 minutes. Remove lid and bake an additional 10-15 minutes until golden brown. Remove from oven and cool on a baking rack before slicing and serving.