Sourdough Bread Without Yeast
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 16 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g rye flour, coarsely round
- 1 cup sourdough, from the baker, small cup
- 800 ml water, lukewarm
- 350 g wheat flour, freshly round
- 350 g rye flour, freshly round
- 1 teaspoon, leveled salt
- 1 pinch (s) cardamom
- sunflower seeds, and / or flax seeds, and / or pumpkin seeds
Print Recipe
Pin Recipe Instructions
- Mix the rye meal with the sourdough and the warm water.
- Leave covered for at least 12 hours at room temperature. Preferably overnight.
- The next morning add the remaining flour with the spices and knead for a good 10 minutes. I always do this with the dough hook first, and finally with my hands.
- Fill a cup with this dough and store it in a jam jar in the refrigerator for the next bread. The sourdough lasts a good 14 days.
- Add pumpkin seeds or whatever you like, if you like.
- Let it rest for another 2-3 hours at room temperature.
- Preheat the oven to 250 ° C.
- Pour the dough into a bread pan, a Roman pot or two small loaf pans and press the surface smoothly with your wet hands (the wetter the better!). Then bake for 15 minutes at 250 °, then for 45 minutes at 200 °. I still put a small bowl of water in the oven.
- Turn the bread out of the mold. It`s done if it sounds hollow when you knock.
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