Whole Wheat No Knead Bread With Flax Seeds And Oats Recipes

FLAX SEED WHEAT BREAD

Steps:

• Combine bread flour, 1 cup whole wheat 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 whole wheat flour. Place dough in pan; dust the top with remaining whole wheat 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 450 degrees F (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.

SUNFLOWER AND FLAX SEEDS WHOLE WHEAT CAST IRON BREAD

Steps:

• In a big bowl mix flour, salt and yeast together. At this time you can add the sunflower and flax seeds and stir them around a bit. Pour water into the bowl and using a spatula mix it until it's all incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
• Preheat oven to 450 F degrees. Add your ]cast iron pot to the oven and heat it as well until it's at 450 F degrees.
• Remove pot from oven and remove the lid from it.
• Flour your work surface really well and make sure you flour your hands really well. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
• Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
• Remove from the oven and let cool.

NO KNEAD WHOLE WHEAT BREAD

Steps:

• Mix Ingredients and Rest: In a big bowl combine whole wheat flour and all-purpose flour, salt and yeast. Pour the water into the bowl and using a spatula or a wooden spoon, mix it until it's all incorporated. It will be sticky, so just mix until most of the flour is incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
• Preheat Oven and Pot: Preheat oven to 475°F. Add your Dutch Oven to the oven and heat it as well while you're prepping the dough.
• Shape Dough: Flour your hands really well and and sprinkle plenty of flour over the dough in the bowl. With your floured hands gently remove the dough from the bowl, scraping at the sides first, adding more flour as needed (see video) and roughly shape it into a ball. Take the ball of dough and drop it directly into the pot or place it on a piece of parchment paper and grab the parchment paper with the dough and place it in the pot. Be careful not to burn yourself, the pot will be quite hot, so use oven mitts to handle it. Cover the pot with the lid and place it back in the oven.
• Bake: Bake the bread for 30 minutes covered with the lid on, after which remove the lid and bake for another 10 to 15 minutes until golden brown. and crusty.
• Cool: Remove from the oven, transfer to a cooling rack and let cool before slicing and serving.

NO-KNEAD WHOLE WHEAT BREAD

Steps:

• Make the dough: In a large bowl whisk the flour, whole wheat flour, yeast and salt.
• In a separate bowl, combine the honey and water. Add the water mixture to the dry ingredients, and stir until you form a ball of dough and it cleans the bowl (see video above). If your dough seems very dry, add more water (do this 1 tablespoon at a time) until desired consistency is achieved.
• Cover with plastic wrap. Let the dough rise for 18-24 hours at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about double in size.
• Once the dough has proofed knock the air out with your hands.
• Shape the dough by transferring onto a lightly floured surface. Fold the dough in half and then fold it in half again. Shape the dough into a ball by tucking the sides underneath itself.
• Place the dough on a lined baking tray seam side down. Cover with cling wrap and a kitchen towel and proof for roughly 45 minutes -1 1/2 hours depending on how warm your kitchen is. You will want it to have doubled in size. (Note: Watch the above video on how to proof in a bowl)
• Once the dough has risen a second time, score the top with a blade or sharp knife. Bake it off at 400oF (200oC) for roughly 50-60 minutes. ( Watch for baking bread tips https://www.biggerbolderbaking.com/7-common-breadmaking-mistakes/)Want to bake this bread in a dutch oven? I put it in at 450oF (225oC), then immediately turn it down to 400oF (200oF) and bake for 30 minutes with the lid on. Then remove lid and bake for the remaining time.
• Once the bread has formed a crisp golden crust you can transfer it to a wire rack and allow to cool completely to room temperature before slicing. Another tip to tell if it is fully bake is if you tip the base of the bread and it makes a hollow sound.
• Cover and store at room temperature for up to 3 days. This bread also freezes really well.
• * Dry Active Yeast needs to be sponged before use. This means allowing the yeast to hydrate in the tepid liquid you are using in your bread. It will form a sponge which you stir through before adding to the flour, this will ensure success.

NO-KNEAD WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in honey; add butter, salt and whole wheat flour. Beat on low speed until well-blended. Stir in all-purpose flour. Cover and let rise in a warm place until doubled, about 30 minutes. Stir 30 strokes with a spoon; pour batter into a greased 8x4-in. loaf pan. Cover and let rise in a warm place until batter reaches edge of pan, about 30 minutes. Bake at 375° for 30-40 minutes. Cool on wire rack.

WHOLE WHEAT NO-KNEAD BREAD WITH FLAX SEEDS AND OATS

Steps:

• Whisk flour, steel cut oats, flax seeds, yeast, and salt in large bowl. Add water and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy, sticky ball forms. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Lay 12X18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Dough is ready when its surface is dotted with bubbles. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
• About 30 minutes before baking, adjust oven rack to lowest position, place 6-8 quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 475 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2 inch-deep slit along top of dough.
• Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature before slicing.

NO KNEAD WHOLE WHEAT BREAD

Steps:

• In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

WHOLE WHEAT NO KNEAD BREAD

Steps:

• Combine the flours, salt and yeast in a large bowl. Add the water and stir all the ingredients together. The dough should be shaggy and a little sticky - you shouldn't really be able to pick this dough up or handle it.
• Cover the bowl and let the dough rest in room temperature for 12 to 18 hours. The longer you let it sit, the more flavor is developed. After 18 hours, the dough should be bubbly on top and a shade darker than it was when you started.
• Place a piece of parchment paper on the countertop and dust very generously with flour. Wet your hands and fold the dough over on itself a few times to release the air inside the dough. (Wetting your hands will help prevent the dough from sticking to you.) Turn the dough out onto the floured parchment paper, seam side down.
• Dust more flour on the top of the dough and cover the dough by inverting the mixing bowl over the top. (Alternately, you could use a clean kitchen towel to cover the dough, but I find this often sticks to the dough, ruining both the appearance of the bread and the towel.) Let the dough rest like this for up to 2 hours. After the dough has rested for 1 to 1 ½ hours on the countertop, place a lidded cast iron Dutch oven into your oven and pre-heat the oven to 425ºF for 30 minutes.
• Then, working carefully, remove the Dutch oven from the oven and take off the lid. Remove the bowl and slide your hand underneath the dough ball. Making sure you don't touch the hot cast iron pot, invert the dough into the pot as gently as you can. Cover with the lid. If this seems too much for you, use the parchment paper to lift the dough into the pot, paper and all, and cover. Return the pot to the oven for 30 minutes.
• After 30 minutes, remove the lid from the Dutch oven and let the bread continue to bake until it is nicely browned on top - about 10 to 20 minutes. Remove the pot from the oven and let the bread sit in it for about 5 minutes. Then, transfer the beautiful loaf to a cooling rack to cool. Although it is tempting to dive right in, let the bread cool for 30 minutes before enjoying.

NO KNEAD 100% WHOLE WHEAT BREAD

Steps:

• Combine flour, yeast and salt in a large bowl. Stir in water until it's well combined.
• Cover with plastic wrap and let stand overnight at room temperature for 10-12 hours or longer.
• In the morning, place a Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
• When oven reaches 450° place dough on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
• Place on a piece of parchment paper and carefully lift and place into the hot pot. Cover and bake for 30 minutes.
• After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes.