Another variation of the wonderful no-knead bread. This version uses ground flax seeds and whole wheat flour to create a denser bread with a chewy crust. This recipe also uses the “quicker” version of making no-knead bread which uses warm water and more yeast to create the sponge.

Whole Wheat Flax Seed No-Knead Bread

1 ⅓ cups warm water

2 ¼ teaspoons granulated yeast

1 teaspoon salt

1 cup all-purpose flour

1 cup whole wheat flour

1 cup ground flax seeds (I used a blender to grind flax seeds)

1. Add warm water to a large bowl. Stir in yeast and let set for 4-5 minutes till mixture begins to bubble a bit and get foamy. Add remaining ingredients and stir with a wooden spoon. Stir vigorously until all flour is mixed and a shaggy dough forms. If the dough is too stiff, add a little more water.
2. Cover bowl loosely with plastic wrap or a kitchen towel and allow to rest at room temperature for an hour.
As the dough is rising preheat oven to 450 degrees. Please cast iron pot and lid in oven to heat (I use the Lodge Combo for my no-knead bread).
3. After rising for an hour, pour dough on a large piece of parchment paper which has been sprinkled with flour. With well-floured hands form dough into a round ball. (The dough can be difficult to handle). Lightly sprinkle the dough ball with flour. Cover with plastic wrap and allow to rest for 60 minutes.
4. Remove cast iron pot from oven. Pick up ball of dough by the edges of the parchment paper and place in the hot pot. Sprinkle with more flax seeds if desired. Slash top of dough with a sharp knife. Using scissors, quickly cut the extra parchment paper and place lid on pot.
5. Return covered pot to hot oven (Be careful – the cast iron pot is heavy and very hot!).
6. Cook at 450 degrees with lid on pot for 30 minutes. Remove lid from pot and cook another 15 minutes until brown and crusty.
7. Remove from oven and remove cooked bread from the hot pot. Cool and enjoy wonderful crusty bread!