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No knead Wholemeal Sourdough Bread
No knead Wholemeal Sourdough Bread
added by thejollybrewer

An airy, artisanal looking loaf with great crumb and crust. This bread is absolutely amazing considering how easy it is to make. You will need a good active sourdough starter preferably at 166% hydration. This is pretty liquid. If your starter is thicker, then adjust the water quantity accordingly to make a soft, somewhat sticky dough. I feed mine with 250g water and 150g of flour so that should give you an idea of how liquid it is.

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Prep time
  • 5-10 minutes over 24 hours
Cook Time
  • 1 hour
Servings
  • 1 large loaf or two small loaves
Ingredients
  • 250g active starter (166% hydration)
  • 225g (weight is more accurate than volume for water)
  • 10g salt
  • 50g wholegrain rye flour
  • 150g strong white bread flour
  • 285g stoneground wholemeal flour
  •  
  •  
Directions
Add all the ingredients to a bowl and mix well to incorporate all the ingredients so there are no dry spots. No need to knead in any way. I use a spatula to mix mine. Cover well with clingfilm or put in a plastic bag and leave in a warm spot for 12-20 hours. It should look like a sticky airy mass of dough that has more than doubled in size. Now gently pour the dough onto a lightly floured surface and gently fold into a ball, or alternatively put it into an oiled bread tin. If you are forming a freeform loaf, place it on a well floured cloth (tea towel) and then cover the top with a good helping of flour. Cover with another cloth and leave to rise for a couple of hours. 30-60 minutes before the dough is ready to cook, place a large cast iron or pyrex covered pot into the oven and heat to about 220-240ºC. Make sure the pot is well heated all the way through. When it is hot, gently lift the dough from the cloth and place in the bottom of the pot, it will look a bit like a flatbread, don't worry, it will rise in the oven. replace the lid and put it in the oven. Bake it covered for 30 minutes then uncovered for a further 10-15 minutes until your crust has the desired level of doneness. If you are baking a loaf in a tin, bake of 220ºC for 15 minutes, turn down to 200ºC for 30 minutes and remove from the tin to allow further crust development for the last 10-15 minutes. Here is the inspiration for this loaf, the difference being this is a sourdough loaf so has even more flavour than the one in the video and it has a high proportion of wholemeal flour so is even more tasty and better for you. You could substitute any combination of flour, either 100% wholemeal, white, rye etc. I find this combo gives a good flavour with a little extra 'lift' from the white flour: http://www.youtube.com/watch?v=13Ah9ES2yTU The bread in the picture is a half size loaf cooked in a covered pyrex dish.
2 replies
jaybird
Replied on

I made it and it is cooling on the side...with a chunk missing (couldn't resist)! It is beautiful to behold, so easy to make and tastes superb. Many bread recipes have been attempted over the years but this is my first resounding success- Thank you!

thejolly...
Replied on

OK, no picture... ignore it for the moment. I'll add it when I've worked out how to edit this...

If you make this I hope you enjoy it.

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