Whole Wheat No Knead Bread with Flax Seeds and Oats
Discover the simplicity of homemade baking with this wholesome Whole Wheat No Knead Bread featuring flax seeds and oats. Packed with heart-healthy ingredients like nutty ground flax seeds, fiber-rich rolled oats, and a touch of honey or maple syrup for natural sweetness, this easy bread recipe comes together with minimal effort—no kneading required! With just 10 minutes of prep and an overnight rise, you'll achieve a beautifully soft, golden loaf perfect for everything from morning toast to hearty sandwiches. The rustic, slightly nutty flavor pairs perfectly with its tender, chewy texture, and an optional oat topping adds a bakery-style touch. Whether you're a novice baker or an experienced pro, this nutrient-packed bread is a delightfully stress-free way to elevate your kitchen game.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 0.25 cups Ground flax seeds
- 0.25 cups Rolled oats
- 1.25 teaspoons Salt
- 0.25 teaspoons Instant yeast
- 1 tablespoon Honey or maple syrup
- 1.75 cups Warm water
- 1 teaspoon Olive oil (for greasing)
- 2 tablespoons Extra rolled oats (optional, for topping)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, ground flax seeds, rolled oats, salt, and instant yeast. Mix well to evenly distribute the dry ingredients.
Stir in the honey or maple syrup and warm water using a wooden spoon or spatula until the dough comes together. The mixture will be very sticky, which is normal.
Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for 8–12 hours, or until the dough has doubled in size and is bubbly.
After the initial rise, prepare a loaf pan by lightly greasing it with olive oil. If you prefer, line the pan with parchment paper for easy removal.
Using a spatula or oiled hands, deflate the dough gently and transfer it to the prepared loaf pan. Smooth out the top with your hands and sprinkle the extra rolled oats on top, if desired.
Cover the pan loosely and let the dough rise again at room temperature for 30–45 minutes, or until it has risen just above the edge of the pan.
While the dough is rising, preheat your oven to 375°F (190°C).
Place the loaf pan in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2990 mg | 130% | |
| Total Carbohydrate | 365.0 g | 133% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 20.5 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2173 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
