Flaxseed Wholemeal Bread
14 hours 10 minutes
A great complement to any meal, this no-knead flaxseed wholemeal bread is poked with holes and baked with a cup of water to create a soft fluffy texture.
Kirsten Johnson
2 people made this
Ingredients
Serves: 8
- 2 cups bread flour
- 1 cup wholemeal plain flour
- 1/2 cup flaxseeds
- 1 1/4 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups cool water
- 1 1/2 teaspoons vegetable oil
- 1 tablespoon wholemeal flour
Directions
Preparation:25min ›
Cook:45min ›
Extra time:13hours proofing ›
Ready in:14hours10min
- Combine bread flour, 1 cup wholemeal flour, flax seeds, salt and yeast in a large bowl. Add cool water; mix, without kneading, until dough is wet and sticky. Cover bowl with plastic wrap; let sit at room temperature until dough is bubbly and swelled, about 12 hours.
- Grease a loaf pan with oil; dust with 1 1/2 teaspoons wholemeal flour. Place dough in pan; dust the top with remaining wholemeal flour. Poke holes in the dough using a chopstick or make cuts with a knife.
- Cover loaf pan with plastic wrap. Let dough rise until doubled in volume, about 1 hour.
- Preheat oven to 230 degrees C. Place an oven-safe cup of water in the oven.
- Bake in the preheated oven until chestnut-brown on top, about 45 minutes. Lift bread out of the pan using pot holders; let cool thoroughly on a rack.
