It’s been a long time since I bought bread. My favorite no knead bread is multi-grain and I decided to try it with some added ground flaxseed meal to see if it turned out. I love it! This was a high fiber bread to begin with and now, with added flaxseed, it has heart-healthy benefits because flax is a good source of omega-3 fatty acids.
I used my original recipe and simply added 1/4 cup of ground flaxseed meal and increased the water to 1 1/2 cups. Everyone is making no knead breads because they are so easy and the variations you can make are endless. If you want to try it, just make the two changes above and follow this original recipe. – Jenny Jones
Hi Jenny, What a wonderful person you are sharing your talent and recipes! What happens, if one leaves the oatmeal out, and works with regular flour, whole wheat flour and a bit of flax? I am already making this recipe, but just discovered working with less yeast and using the overnight method. Oatmeal feels too sweat to my taste. Can I just omit/replace it?
I have made many different combinations of no knead bread with success every time. I’m sure using whole wheat and white flours with flax will work but the more flax you use, the heavier and more dense the bread will be so I suggest starting out with 1/4 cup at first and then experimenting.
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