This no-knead whole wheat chia bread is extremely easy to make with barely any work involved.
No-Knead Whole Wheat Chia Bread
I have been trying out a bunch of different ingredient variations with the basic no-knead bread recipe and this one is my favorite!
The base of this no-knead whole wheat chia bread recipe is derived from Jim Lahey‘s no-knead, no-work, white bread recipe. On a side note, let me tell you how excited I was when I found his no-knead bread recipe and realized that he is the same man that started Sullivan Street Bakery in NYC! If you ever get to visit his bakery, make sure you get a slice of the mushroom pizza! It’s amazing!
What Pot Should You Use?
The recipe for no-knead whole wheat chia bread is very forgiving and easy to customize based on what ingredients you have, but it’s 100% necessary to use a dutch oven to bake the loaf in.
My mom tried to make the same recipe in a corning ware dish with the lid but the bread didn’t get the delicious crispy crust. Something about the way the heat is distributed in the ceramic pot gives it a very crusty, golden shell. That’s exactly what you want!
Yesterday, I found the perfect little red dutch oven at a garage sale for $4! Can you believe it!? I was pretty happy with my find since I’ve been on the hunt for a new one for awhile now but didn’t want to pay full price.
How Long Does No-Knead Bread Take to Rise?
Keep in mind that with any no-knead bread recipes you must give it time to rise, between 12-18 hours. I time it out so the bread dough can rise overnight and then I’ll bake it the next morning so it’s ready for dinner that night. I will gladly plan the day before so I can avoid having to knead the dough, I hate doing that!
I eat avocado toast for breakfast almost every single morning. This is my favorite bread to use for the avocado toast! It toasts perfectly and I love that it’s loaded with so many whole grains, nuts, and seeds.
- Combine all the dry ingredients except wheat bran in a large bowl.
- Add water to the dry ingredients, Mix the dough just until all the flour is blended.
- Cover and put the bowl somewhere warm where it won't be disturbed for 12 hours. When it's ready, it will be covered with tiny air bubbles and doubled in size.
- Preheat the oven to 450 degrees.
- Fold the dough over a few times and put it back in the bowl. Let it sit for 30 minutes.
- While the dough is rising put the dutch oven (with lid) into the oven for 30 minutes to heat up.
- Carefully, sprinkle wheat bran into the bottom of the hot pot.
- Put the dough into the pot and add any additional seeds or toppings you want, and replace the lid.
- Bake for 30 minutes, covered.
- Remove the lid and continue baking for 20 additional minutes. Carefully remove the pot from the oven.
- Take the bread out of the hot pot and put on a cooling rack for 1 hour.
- Once cooled, slice and enjoy.
Have you tried making your own bread before? Let me know in the comments!
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