If you are looking to add more fiber into your diet, but still want a comforting and nourishing bread, then you will love my High Fiber Bread Recipe!
For years, I have made this easy Rustic Italian Crusty Bread from Ciao Florentina, I decided to make my own high fiber rendition using flax seed meal!
Here is the original recipe -----> https://ciaoflorentina.com/rustic-crusty-bread-recipe/
This recipe is meant to be simple, requiring only a light mix with a wooden spoon and one rise. I love that it doesn't require kneading or a stand mixer!
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Ingredients
- Flour
- Flax seed meal
- Yeast
- Salt
- Water
- Cornmeal for dusting or parchment paper
See recipe card for quantities.
Instructions
1) In a large bowl whisk flour, flax seed meal and yeast until combined. Make a well in the center of the flour mixture.
2) Heat your water to 110°F and pour into the center of the well.
3) Using a wooden spoon, slowly combine the mixture in an upward direction until fully mixed.
4) The dough will be sticky! Cover with plastic wrap or a tea towel and let rise for 3 hours.
5) About 30 minutes before your dough rise is complete, preheat your oven to 450°F.
6) Fill a pyrex dish with 2 inches of water and place it on the lower rack in the oven. This will help keep the bread moist and make the crispy crust!
7) Place a cast iron skillet, dutch oven or pizza stone on the center rack to heat up as well.
*See my top tip below for detailed instructions on how to best transfer the dough to the oven.
8) When you are ready to bake your dough, add a small layer of cornmeal or parchment paper to your cast iron skillet to prevent the dough from sticking.
9) Gently sweep your hands underneath the dough on both sides to shape it into a round.
10) Carefully transfer the dough to the cast iron skillet. Since the dough is quite sticky, I find it easiest to move it into the skillet with just two quick motions.
11) Using a sharp knife or bread lame, score the bread using two cross cuts making an "x".
12) Bake for 40-45 minutes until the center comes clean with a toothpick.
13) Allow the bread to rest on the cast iron skillet for 10-15 minutes before transferring to a wire rack to finish cooling.
14) Allow the bread to cool completely before slicing! You can also let it cool overnight on the cooling rack by covering it with a tea towel.
Equipment
- Dutch oven or large cast iron skillet
- Sharp knife or bread lame for scoring the dough
- Large bowl
- Wire cooling rack (optional)
Storage
Store the bread in plastic bag or bread bag for 2-3 days. You can easily freeze the bread for up to 3 months and dethaw on the counter when you ready to use.
One of my favorite methods to store is to pre-slice the bread and freeze in a plastic freezer bag. Once you are ready to eat, take out your desired slices and re-heat in the toaster for the perfect fresh bread!
Top Tip
When you are ready to transfer your dough to the oven, open the the oven, pull out the rack and then add your cornmeal or parchment paper. Do not add them until the moment before you add your dough to ensure they don't burn.
When you are ready to transfer the dough, use both hands to make two large sweeps under the bread and transfer to the skillet. Have a sharp knife or bread lame nearby to score the bread before closing the oven to bake.
Your hands will be very sticky so have a towel nearby after you transfer the dough to the oven.
High Fiber Bread Recipe - No Knead & No Stand Mixer
Ingredients
- 2 ¾ c flour 330 g
- ¾ c flax seed meal 90 g
- 2 teaspoon yeast
- 1 teaspoon salt
- 1 ¾ c water 12 oz
Related
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