🛒 Ingredients
2 cups whole-wheat flour
1 cup bread flour or whole-grain flour
1½ cups warm water
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil
1 tbsp ground flaxseed
1 tbsp chia seeds
2 tbsp sunflower or pumpkin seeds
1 tsp apple cider vinegar (optional)
👩🍳 Instructions
In a large bowl, combine the whole-wheat flour, bread flour, yeast, salt, flaxseed, chia seeds, and sunflower or pumpkin seeds. Add the warm water, olive oil, and apple cider vinegar. Stir with a wooden spoon until a sticky, shaggy dough forms. There is no kneading required.
Cover the bowl tightly and let the dough rest at room temperature for 8–12 hours, preferably overnight. The long resting time allows the dough to develop flavor and gives the bread its characteristic airy texture.No-Knead Bread Recipe
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The next morning, lightly flour a work surface and gently shape the dough into a round loaf. Place it on parchment paper and let it rest for another 30–45 minutes while you preheat the oven to 450°F (230°C). If using a Dutch oven, preheat it along with the oven.
Carefully place the dough into the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown and crisp.
Allow the bread to cool completely before slicing. Serve in moderate portions, such as one thin slice, with protein-rich toppings like eggs, cottage cheese, tuna, or avocado.
💡 Tip: This bread is not carbohydrate-free. For diabetes management, portion size and your individual carbohydrate needs are important. Whole-grain ingredients may provide more fiber than refined flour, but they can still raise blood glucose.