This recipe for No-Knead Whole Wheat Flax Bread is the one that I made every two weeks or so and while it requires you to check in on it during the process, you don’t need any special equipment or advanced baking skills. You can even mix the dough before work and let it sit all day without any issue!
Somewhere along the way, I started baking bread. It was partly a solution to always running out of bread between weekly trips to the store—my family really likes their toast—and part because with very little effort, I could feel very domestically capable. Actually, the longer this bread sits, the better it tastes and the better it rises. As the title suggests, it requires no kneading but it still looks and tastes like real-deal bread. I started making it with part milk and part water to add a little protein and with flaxseed (which you can’t taste at all) to boost the nutrition. We like it toasted and eaten warm (or toasted lightly and packed as a sandwich).
My girl always asks to have the crust cut off (though she sometimes eats the crust separately, silly girl) and almost always asks for more of whatever is on it—nut butter, cream cheese, butter, honey, cheese, or jam. And she sometimes eats a slice toppings first, which results in a very messy face, as you can imagine. It makes her happy though, and fills her belly with healthy carbs though, which means that I’m fine with a little extra face scrubbing.
This bread is delicious lightly toasted.
- 3/4 cup milk, slightly warmed
- 2 cups water, slightly warmed
- 2 teaspoons yeast
- 1 tablespoon honey
- 4 cups whole wheat flour
- 2 cups all purpose flour
- 1/2 cup ground flaxseed
- 1 teaspoon salt
- Mix the milk, yeast, and honey together in a glass measuring cup. Let sit for 5 minutes.
- Stir together the flours, flaxseed, and salt in a medium bowl. Add the milk and yeast mixture and stir. Gradually add the water, stirring with a wooden spoon until the dough starts to come together (use your hands if needed). You want to dough to hold a ball shape, but not be too dry. Since you don’t have to knead the bread, a little sticky is okay. Let rise in a greased bowl, covered with a towel, for 5-6 hours.
- Spray two loaf pans with nonstick spray, making sure to get the corners covered. Divide dough in half, fold and shape each half into a tube to fit into pan, and press down slightly to shape it to fit. Let rise, covered with a towel, for 1-2 hours or until the dough has doubled. (It may take longer when the house is colder.)
- Preheat oven to 450 F. Bake loaves for 30-35 minutes or until nicely brown and it sounds hollow when tapped. Remove from pans and let cool completely on a wire rack before cutting.
Store sliced in a zip top freezer bag either in the fridge or in the freezer.
Skip the flaxseed.
Add in a tablespoon or two of sesame seeds.
Use all water instead of a mix of water and milk.