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.

    2 people made this

    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

    Preparation:25min  ›  Cook:45min  ›  Extra time:13hours proofing  ›  Ready in:14hours10min 

    1. 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.
    2. 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.
    3. Cover loaf pan with plastic wrap. Let dough rise until doubled in volume, about 1 hour.
    4. Preheat oven to 230 degrees C. Place an oven-safe cup of water in the oven.
    5. 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.

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