Fig & Flax Artisan No Knead Bread

This wonderful, chewy bread is lightly sweetened by the chopped figs, and has a subtle nuttiness from the flax seeds. And best of all, it only take a few moment of prep time, and very basic ingredients. You’re going to love it!

No knead bread is so remarkable because it’s incredible hands off. Basically, you will mix up the dough and just leave it be overnight. The yeast will do the majority of the work for you and create that fabulous artisan texture that bakers covet! SO EASY!

Easy Artisan Bread Recipe and Tutorial. This Fig and Flax No-Knead Bread has amazing texture and is incredibly easy to make.

Consider grabbing my e-book for further adventures in no knead bread baking!

Quick notes about ingredients:

Your bread can only be as good as the quality of ingredients that you choose. Since this bread has so few ingredients, go for the best quality you can find.

A good quality bread flour is key to achieving that amazing texture! I love Bob’s Red Mill Artisan Bread Flour, but any good bread flour will do. If you only have access to all purpose flour, use the highest quality brand you can find.

Basically, any caliber of flour will make you a tasty loaf, but if you strive for excellence, it is SO worth it to track down a good bread flour!

Ingredients:

3 cups bread flour

¼ tsp. dry active yeast

1 ¼ tsp. salt

2 T. flax sees

¾ cup chopped dried figs

1 ⅝ cups water

Hey, you don’t have to scroll and mix at the same time! I can email you this cute printable recipe right now!

Instructions:

In a large bowl, mix together the flour, yeast, and salt, flax seeds and chopped dates. Add the water and mix together with a wooden spoon until just combined. You will have a sticky, shaggy ball of dough. Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours, and do not disturb!

Place the loaf on a pre-heated cast iron skillet or dutch oven. Put into a pre-heated 450° oven, and throw a few ice cubes into the bottom of the oven if desired (this helps the loaf and crust form best). Bake 35-40 minutes. Allow to cool before slicing!

After rising, the dough will be very sticky! Carefully dump it onto a well floured surface. Stretch the dough and fold it into thirds. Then turn the dough 90° and stretch it out again, and fold it into thirds. Gently shape the lump into a loaf with the ends tucked under, then slash the top. Allow the dough to rest 15 minutes.