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sliced no knead whole wheat sandwich bread

No-Knead Whole Wheat Flax Bread

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 6 hours
  • Yield: Makes 2 small loaves 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This bread is delicious lightly toasted. If you’d rather not use the milk, just use all water.


Ingredients

  • 3/4 cup milk, slightly warmed (or water)
  • 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

Instructions

  1. Mix the milk and water, yeast, and honey together in a glass measuring cup. Stir very gently. Let sit for 5 minutes. The yeast should get a little puffy.
  2. Stir together the flours, flaxseed, and salt in a medium bowl.
  3. Add the milk and yeast mixture and stir.
  4. Stir with a wooden spoon or dough whisk 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. If it’s a little dry, add up to an additional 1/4 cup water.
  5. Let rise in a greased bowl, covered with a towel, for 5-6 hours.
  6. 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 about doubled in size.
  7. 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.
  8. Once cooled and sliced, store in a zip top bag at room temperature for 3 days, or in the freezer for up to 3 months. Toast or thaw in the fridge to serve.

Notes

Use more or less all-purpose flour if desired. Just keep the total flour mixture to 6 cups.

Add 2 teaspoons cinnamon and 1 cup raisins for a cinnamon raisin flavor.

Serve topped with apple butter, nut butter, seed butter, cottage cheese, jam, or another favorite topping.

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