Whole Wheat Flaxseed No-Knead Bread

Instructions

1. 1

   Mix all ingredients until well combined.

2. 2

   Use a spatula to mix the dough until no dry flour remains and it forms a ball. Cover with plastic wrap and let rest for 30 minutes.

3. 3

   After 30 minutes (the dough will slightly expand), use a spatula to fold the dough from the bottom up and reshape into a round. Let rest for another 30 minutes.

4. 4

   Repeat the folding and reshaping every 30 minutes, a total of 5 times.

5. 5

   On the fifth time, the dough should have doubled in size. After folding, refrigerate for at least 15 hours.

6. 6

   After 20 hours in the fridge, turn the dough out onto a heavily floured surface.

7. 7

   Fold the dough left to right and press lightly to seal.

8. 8

   Fold the dough top to bottom and press lightly to seal.

9. 9

   Place the dough in a proofing basket, smooth side down, seam side up.

10. 10

    Let proof at room temperature until doubled in size.

11. 11

    Preheat the oven with a baking stone and a pan of stones at the bottom to 230°C for 1 hour.

12. 12

    Once proofed, turn the dough out onto a floured parchment paper, score the top as desired, and quickly transfer to the baking stone. Be careful of the hot steam. Pour a small bowl of water onto the stones to create steam. Bake for 40-45 minutes until golden brown.

13. 13

    Enjoy the crusty and soft bread, enhanced with the flavors of figs and flaxseeds, perfect for breakfast sandwiches.