No Knead Oat Bread with Flax

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Ingredients

2¼ cups (560 mL) all-purpose flour (plus extra for dusting)

¾ cups (175 mL) whole wheat flour

¾ cups (175 mL) large flake oats (plus extra for garnish)

1 Tbsp (15 mL) whole flax seeds

1 tsp (5 mL) salt

½ tsp (2 mL) instant yeast

1½ cups (375 mL) cool water (plus extra)

Instructions

1. In a large bowl, mix together flours, oats, flax seeds, salt, and yeast. Add water and stir until no dry flour

remains. Add extra water, 1 Tbsp (15 mL) at a time, until slight sticky consistency is achieved.

2. Cover bowl and allow dough to rise at room temperature for 12-24 hours (aiming for the higher-end of the range

in colder, dryer weather), until bubbles begin to form on the surface.

3. Dust a clean surface area with flour. Turn dough out onto floured surface and fold it over onto itself 2-3 times,

tucking the seams under to form a ball. Transfer dough ball to a generously floured piece of parchment paper.

Sprinkle the dough’s surface generously with more flour and cover with a second piece of parchment paper and

tea towel. Allow to rise for 1-2 hours, until it is about double in size.

4. At least 20 minutes before the final rise is complete, preheat a 3.5-5.5 quart (3.5-5.5 L) Dutch oven or oven-safe,

heavy bottomed covered baking dish at 450˚F.

5. Transfer dough to the preheated dish by flipping it upside down into the pot from the parchment paper. The

dough will spread out and look misshapen. Sprinkle with a pinch of large flake oats, gently pressing them into

the dough. Cover with lid and return to oven. Bake for 30 minutes. Remove lid and bake an additional 10-15

minutes until golden brown. Remove from oven and cool on a baking rack before slicing and serving.