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no-knead-oat-bread

No Knead Oat Bread with Flax

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by Erin MacGregor, RD  howtoeat.ca

The variations and additions to make it your own are nearly endless. Try adding your favourite nuts, seeds, grains or dried fruits.

no-knead-oat-bread

No Knead Oat Bread with Flax

The variations and additions to make it your own are nearly endless. Try adding your favourite nuts, seeds, grains or dried fruits.
5 from 1 vote
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Course: Snack
Preparation: Baking
Prep Time: 5 minutes
Cook Time: 40 minutes
Rise Time: 12 hours
Total Time: 12 hours 45 minutes
Servings: 12 servings
Author: Erin MacGregor, RD

Ingredients

  • 2 1/4 cups all-purpose flour (plus extra for dusting)
  • 3/4 cup whole wheat all-purpose flour
  • 3/4 cup large flake oats (plus extra for garnish)
  • 1 Tbsp whole flax seeds
  • 1 tsp salt
  • 1/2 tsp instant yeast
  • 1 1/2 cups cool water
Imperial – Metric

Instructions

  • In a large bowl, whisk 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.
  • Cover bowl with a tea towel and allow to sit and rise at room temperature for at least 12 hours and up to 24, until bubbles begin to form on the surface.
  • Cover 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 at least 1 more hour and up to 2 until it is about double in size.
  • 20 minutes before the final rise is complete, preheat a 3 1/2 to 5 1/2 quart Dutch oven or oven-safe, heavy bottomed covered baking dish at 450°F (230°C).
  • 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, 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 before slicing and serving.
  • Makes: 1 loaf
Nutrition Facts
No Knead Oat Bread with Flax
Serving Size
 
1 slice
Amount per Serving
Calories
144
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
200
mg
9
%
Potassium
 
86
mg
2
%
Carbohydrates
 
29
g
10
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
13
mg
1
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

From steel-cut to rolled, quick-cooking and instant oats, this cereal crop is versatile and has made its way into the morning routines of many Canadians across the country, and for good reason. Oats are low in fat, very low in cholesterol and sodium, a good source of fibre, phosphorus, selenium, and a very good source of manganese.

While growers used to primarily grow oats for Canadian consumers, the crop has transformed into a major Canadian export crop over the last three decades. In fact, about 70 per cent of the oats grown in Canada are exported around the world. One of Canada’s major advantages as a country is its large base of agricultural land, which makes it possible to grow an abundant and affordable food supply for Canadians, while also producing enough food to send to countries around the world.

But like most cereal crops, farmers have to manage a variety of insects, weeds and diseases that threaten oat crops. Without pesticides, Canadian farmers would grow about 20 per cent less oats. Fortunately, all pesticides used in Canada have been approved by Health Canada and Canadians can rest assured that the food they are eating is safe.

Erin MacGregor

Erin Macgregor

Erin is a registered dietitian, food experts, and mom on a mission to help people relax about their food choices and live happy and healthful lives by cooking and eating good food. She is a co-creator of How To Eat, a food and nutrition communication company and food blog devoted to sharing easy recipes and how-to videos to inspire families to sit down to home-cooked meals together.

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