Another wonderful thing that I got from my mother (in addition to, you know, life and all that—oh, and some really great jewelry) is this astoundingly easy, delicious, and healthy multigrain bread. There’s whole wheat flour and oatmeal and flaxseeds and no kneading, and I even tossed in some wheat germ, just because I could. Take that, $5 bread from Whole Foods.

It's even healthy when slathered in butter! According to me.

It’s seedy in all the best ways.

Whole wheat no-knead bread with flaxseeds and oats
From Kiss My Spatula and my mom

2 1/4 cups bread flour [you can use regular flour with the addition of some wheat gluten, or even add some wheat gluten just for the heck of it even if you have bread flour]
3/4 cup whole wheat flour [my mom’s recipe calls for 1 cup whole-wheat flour and 2 cups bread flour]
1/2 cup raw steel-cut oats (not regular oatmeal)
4 tbsp flax seeds [my mom grinds a smaller amount of flax seeds; I did read somewhere that grinding them helps release their nutrients]
1 1/2 tsp table salt
1 1/3 cups water
1 tbsp white distilled vinegar
1/4 tsp instant yeast (not regular yeast)
1 tablespoon wheat bran (optional)

Whisk flour, steel cut oats, flax seeds, yeast, and salt (and optional wheat bran) 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 12×18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. 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 roughly doubled in size and does not readily spring back when poked with finger, about 2 hours. [This is a fairly dense loaf that may not rise as much as less hearty breads you’re used to.]

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°F. 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°F 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.

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