Whole Wheat and Flaxseed Dough

The no-knead dough in this recipe is mixed in a bowl and sits, covered, on your kitchen counter for 2 hours to rise; then, it can be used right away or stored in your refrigerator for up to 3 days before baking. Use a full recipe for bread—one larger round loaf (see here) or 2 baguettes (see here). Use one-half of the dough to make flatbread (see here) or pizza (see here). If you can make brownies from a mix, you can make this bread, but two things are important: 1) Measure the flours as the recipe states—scooping from the flour bag and dumping into the measuring cup. 2) Make sure to get fine-granulated instant or bread machine yeast that you can just stir into the flour.

Makes 2 pounds dough • Prep Time: 25 minutes

 

21/4  cups unbleached all-purpose or bread flour

1  cup whole wheat or white whole wheat flour

1/4  cup milled flaxseed

1  tablespoon instant or bread machine yeast

3/4  tablespoon kosher salt

3/4  cup hot water

3/4  cup cold water

1. Spoon the flour, whole wheat flour, and flaxseed into a measuring cup, level with a knife or your finger, then dump the flour into a large mixing bowl.
2. Add the yeast and salt to the flour. Stir together with a wooden spoon or Danish dough whisk. Combine the hot water and cold water in a 2-cup measuring cup. Pour the water into the flour mixture and stir together until just moistened. Beat 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.
3. Cover the bowl with plastic wrap and let rise at room temperature (72°F) in a draft-free place for 2 hours, or until the dough has risen near the top of the bowl and has a sponge-like appearance.
4. Use right away or refrigerate the dough, covered, for up to 3 days before baking.

Calories 70 • Total Fat 0.5g • Saturated Fat 0g • Carbohydrates 15g • Protein 2g • Dietary Fiber 1.5g • Sodium 220mg