No-Knead whole wheat and flaxseed
Hello everyone -
I took Lahey's No-Knead recipe for Pane Integral, and experimented with it a little bit. I used 2 cups of whole wheat and 1 cup bread flour and 1/4 cup of flax seed. The water, salt, and yeast amounts are the same.
Everything looked pretty much identical to the 100% bread flour recipe, but when I baked it in the Dutch oven the center of the loaf is sunken. The taste is and the crust is crunchy, but I'm not sure why the center of the bread didn't rise (or maybe it fell?). Any ideas?
I have pics but I don't know how to upload them. There are some nice holes to the crumb, but don't know yet how to upload them, unfortunately.