No-Knead Linseed Bread

To start the year, I am sharing a recipe of a delicious no-knead bread. It is not gluten free, but it has a great amount of whole and ground linseeds – a good source of fibre, Omega 3 and Alpha-Linolenic Acid.

Happy New Year!

I hope your holiday went well, your Christmas meals were delicious and you had some quality time with the ones you love most. I surely did. To be honest, it was the first time when me and my family had just the right amount of food, meaning – no unnecessary leftovers. It surely had a lot of impact on eliminating stress from our Christmas celebration. Instead of arguing and rushing to finish everything on time, we really enjoyed spending time together while cooking.This year we did not let greed into our house.

I have to say a huge thanks to my friend for bringing me the best quality whole and ground linseeds from one farm in Lithuania. I had to find a way to make a good use of them and that’s how this recipe was born. I basically just made a mix of different kinds of flours, added a bit of imagination and a delicious loaf came out of the oven.


Makes one large loaf   |   1 cup – 250ml   |   17 hrs passive + 30 mins active time + 40 mins for baking


Ingredients:

  • 2 cups of plain flour
  • 1 cup of wholegrain spelt flour
  • 1 cup of ground linseeds
  • 1/2 cup of whole linseeds
  • 4 tbsp liquid honey
  • 1 1/2 tsp salt
  • 1/2 tsp fresh yeast
  • 4 cups of lukewarm water

In a large bowl, mix together the flours, whole and ground linseeds, salt. In a small bowl or cup mix together fresh yeast with honey, then add 1/2 cup of lukewarm water. Let stand for a couple of minutes.

Add the yeast mixture into the bowl with flour mixture, add remaining 3 1/2 cups of lukewarm water and mix well using a silicone spatula. You will have a sticky dough. Cover with foil, place in a warmer spot of your house and let rise for about 15 hrs.

Using a silicone spatula, flip the sticky dough out of the bowl onto a lightly floured cling wrap. Flour your hands and form a round-shaped loaf, slightly pushing around the edges and dusting the whole loaf with a little bit of flour.

Prepare a 26-28cm round dish (cast iron, glass, ceramic, etc.) or simply a baking tray if you don’t care about your bread not being perfectly round. Oil your baking dish/tray with olive oil, sprinkle some linseeds and place your loaf on top. Cover with a kitchen towel and let stand for 2 more hours.

Preheat your oven to 220°C, place a dish with water at the bottom of the oven and place the dough in the middle rack of the oven. Bake for about 35-40 mins. If I use a round baking dish, I usually take my loaf out of it towards the end of baking,  place the loaf on the oven grill rack to make sure that the bottom browns too. I also remove the water dish from my oven in that case.

Once it’s done, take your bread out of the oven, let cool slightly on a cooling rack, cut a slice, spread some butter on top of it and enjoy a warm homemade delight.