Sourdough Bread Without Kneading

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 1 hr
Total Time 19 hrs 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 500 g rye flour
  • 150 g spelled flour
  • 100 g flour, (whole wheat flour)
  • 50 g wheat flour, type 5
  • 640 g water
  • 80 g rains (pumpkin seeds, sunflowers, etc.), can also be a 6-rain mixture (swollen and cooked)
  • 50 g sourdouh
  • 3 teaspoons salt
  • 0.5 teaspoon ½ dry yeast
Sourdough Bread Without Kneading
Sourdough Bread Without Kneading

Instructions

  1. Mix the flour, salt and dry yeast, pour the water (doesn`t have to be warm) in the middle, add the sourdough. Mix this in the water so that it is well distributed. Then add the grains and mix everything together loosely, but only until there are no more floury nests in them. The dough is relatively soft - it has to be like that! Cover the bowl with cling film and put it in a cool place for a good 18 hours (cellar, windowsill).
  2. Preheat the oven to 250 ° C.
  3. Line an ovenproof saucepan with parchment paper. Flour the work surface. Since the dough is quite soft, it is not easy to get it out of the bowl undamaged. The bubbles should be retained as far as possible so that the dough becomes loose. Therefore carefully remove it from the base with the dough scraper and place it upside down on the work surface. Fold each side in the middle once (envelope method) to give the dough some tension. Now turn around again and heave into the pot. Fireproof lid on top (if necessary also aluminum foil) and off in the oven. Bake for 5 minutes at 250 ° C, another 40 minutes at 230 ° C, then remove the lid and bake for another 15 minutes. Get it out of the pot - if it sounds hollow, it`s good.
  4. Annotation:
  5. This recipe is a variant of my favorite CK bread recipe No Knead Bread. Many thanks to Cremona! Since I also like sourdough and grain bread, I have modified the recipe accordingly (through try-and-error) and am very impressed with this one - that`s why I wanted to share it with you! I actually change the recipe every now and then - you can use different flours, add semolina or soy meal and much more. The basic method remains the same.

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