No Knead Rye and Whole Wheat Sourdough Bread
This hearty sourdough is full of amazing nutty flavours from roasted seeds and the darker type flours, namely rye and whole wheat. They're also healthier flour choices. Rye is rich in fiber and proteins, and whole wheat has more nutrients than the normal wheat. I use them in a 50-50 combination for that soft texture while still enjoying that traditional 'heavier' Polish rye type bread. Allowing the dough to proof for 6-8 hours before baking may be slightly too long, but it gives that rye bread a spongy texture. This bread can be leavened with either wheat or rye starter with very similar results.
What's great is the fact you don't need to do any kneading. Just mix all ingredients, wet your hands to form the final dough ball and let it ferment, before transferring to individual baking tins.
Ingredients (for 2x loaves)
- 500g rye flour (50%)
- 500g whole wheat flour (50%)
- 850g water (85%)
- 200g ripe starter (20%)
- 50g extra virgin olive oil (5%)
- 25g salt (2.5%)
200g roasted seeds soaker:
-50g sunflower seeds
-50g pumpkin kernels
-50g flax seeds
If you want to bake only 1 loaf, simply halve the amounts above.
Step 1 - SOAKER (10min)
Using a skillet or a non stick pan, roast generous amounts of various seeds, like sunflower, pumpkin and flax seeds. They are ready once they start popping; avoid burning the seeds, otherwise you're risking bitter flavours.
Remove the skillet from the stove and pour water over the seeds so that they're completely covered. This will be around half a glass of water. Allow about 1-2 minutes until the seeds absorb all water. Transfer the soaker to a bowl to cool down, before adding to the dough mix.
Step 2 - DOUGH MIX (20min)
In a large bowl, mix the following ingredients together: flour, water, active starter, salt and olive oil. Use a kitchen robot or our Danish dough whisk to incorporate all ingredients so that there are no dry lumps and the dough builds some strength.
Add the soaker at the end.
This dough mix will be quite sticky at 85% hydration. It is much easier to handle if you often wet your hands. This will help you form the final dough ball that will perform bulk fermentation.
Step 3 - BULK FERMENTATION / PROOFING (6 hours)
There is no kneading required after all ingredients are mixed. Once you achieve a homogenous mass, divide in half and transfer to individual baking tins. Our tins are 24cm long x 14cm wide and 7cm deep.
Use a spatula or bowl scraper to scoop the dough out. Baking tins should be non-stick but you may choose to use some parchment paper.
Let the dough proof for 6-8 hours in room temperature until it has doubled in size. Try not to exceed that point when the dough starts to collapse (just like your starter in the jar). You could proof it much longer if it's placed in the fridge, until the next day.
Step 4 - BAKING (45min)
Place the baking tins in a 230C oven and bake for 45-50minutes. At this (high) level of hydration there is no need for steam. You may turn the tins in the middle of the bake for an even colour.
Cool down on a wire rack for 2 hours and slice. It tastes best with butter, smoked salmon, pickled onion, capers and dill on top. We also like it simply with fresh cucumber and radish!