Prep 30 mins
Cook 18 hrs
Following Duonyte's lead, I've converted Sourdough Flax Seed Bread to the 'Amazing' no-knead preparation. The only special equipment you'll need is one (or two) cast iron, or cast aluminum pot (I use a 4 quart). This recipe makes two loaves however can easily be scaled back to make one. The recipe is very forgiving . . so don't be afraid, give it a try! You can even substitute a cup of whole wheat flour to make it even healthier.
- 2 cups active sourdough starter
- 4 1⁄2-5 cups unbleached white flour
- 1⁄2 cup flax seed meal
- 1 1⁄4 cups cold bottled water
- 1 1⁄2 teaspoons salt
- 3 tablespoons olive oil
- 3 tablespoons honey
- 1⁄4 cup flax seeds or 1⁄4 cup wheat bran (optional) or 1⁄4 cup cornmeal (optional)
- In a large bowl combine 4 1/2 cups flour, flax seed meal, and salt.
- In a separate bowl, mix together the active starter, water, olive oil and honey.
- 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).
- Add additional 1/2 cup flour if necessary to reach the desired consistency.
- Cover bowl with plastic wrap and a towel. Let dough rest at room temperature (70 degrees) for at least 4-5 hours.
- Place bowl in refrigerator and allow to continue to rest an additional 8-12 hours.
- Remove from refrigerator and allow to warm to room temperature (approximately 1 hour).
- The dough is ready when its surface is dotted with bubbles.
- 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.
- Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
- 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.
- Cover with another cotton towel and let rise for about 2 hours. (I place towel in a bowl to help shape the loaf.).
- When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees.
- Put a dutch oven (cast iron, cast aluminum or enamel) in oven to pre-heat.
- When dough is ready, carefully remove pot from oven.
- 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.
- Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
- 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.