No Knead Sourdough Flax Seed Bread Recipe

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No Knead Sourdough Flax Seed Bread
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Ingredients
8
Count
Nutrition
3779
Calories
Total time
1110
Minutes
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Ingredients:

Directions:

  1. In a large bowl combine 4 1/2 cups flour, flax seed meal, and salt.
  2. In a separate bowl, mix together the active starter, water, olive oil and honey.
  3. Make a well in the center of the flour mixture and pour in the liquid mixture, and stir until blended; dough will be shaggy and sticky (too sticky to knead).
  4. Add additional 1/2 cup flour if necessary to reach the desired consistency.
  5. Cover bowl with plastic wrap and a towel. Let dough rest at room temperature (70 degrees) for at least 4-5 hours.
  6. Place bowl in refrigerator and allow to continue to rest an additional 8-12 hours.
  7. Remove from refrigerator and allow to warm to room temperature (approximately 1 hour).
  8. The dough is ready when its surface is dotted with bubbles.
  9. Lightly flour a work surface and place dough on it; split the ball in half, sprinkle with a little more flour and fold each ball over on itself once or twice.
  10. Cover loosely with plastic wrap and let rest about 15 minutes.
  11. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
  12. Generously coat a cotton towel (not terry cloth) with flax seed, wheat bran, cornmeal or flour; put dough seam side down on towel and dust with more flax seed, wheat bran, cornmeal or flour.
  13. Cover with another cotton towel and let rise for about 2 hours. (I place towel in a bowl to help shape the loaf.).
  14. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  15. At least a half-hour before dough is ready, heat oven to 450 degrees.
  16. Put a dutch oven (cast iron, cast aluminum or enamel) in oven to pre-heat.
  17. When dough is ready, carefully remove pot from oven.
  18. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
  19. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
  20. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3779.29 Kcal (15823 kJ)
Calories from fat 1123.49 Kcal
% Daily Value*
Total Fat 124.83g 192%
Sodium 3571.24mg 149%
Potassium 1149.68mg 24%
Total Carbs 565.02g 188%
Sugars 52.84g 211%
Dietary Fiber 78.74g 315%
Protein 92.5g 185%
Vitamin C 1.2mg 2%
Iron 41.5mg 231%
Calcium 648.7mg 65%
Amount Per 100 g
Calories 319.89 Kcal (1339 kJ)
Calories from fat 95.09 Kcal
% Daily Value*
Total Fat 10.57g 192%
Sodium 302.28mg 149%
Potassium 97.31mg 24%
Total Carbs 47.82g 188%
Sugars 4.47g 211%
Dietary Fiber 6.66g 315%
Protein 7.83g 185%
Vitamin C 0.1mg 2%
Iron 3.5mg 231%
Calcium 54.9mg 65%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 85.2
    Points
  • 96
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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