How To Make Whole Grain, No-Knead Sourdough

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How To Make Whole Grain, No-Knead Sourdough

In the quest for a breakfast that is both exciting and wholesome, look no further than whole grain, no-knead sourdough bread. This delightful bread, fermented using natural lactobacilli and yeasts, promises the aromatic satisfaction of freshly baked bread without the laborious task of kneading.

Say goodbye to the monotony of regular breakfast options and welcome a burst of flavor and nutrition into your mornings.

Ingredients:

• 2 cups whole grain flour (you can use a mixture of whole wheat and other whole grains like spelt or rye)
• 1 cup active sourdough starter
• 1 ½ cups lukewarm water
• 1 teaspoon salt

Tools:

1. Large Mixing Bowl: For combining and fermenting the dough.
2. Spatula or Wooden Spoon: To stir and mix the ingredients.
3. Parchment Paper: For shaping and transferring the dough.
4. Clean Cloth: To cover the mixing bowl during fermentation.
5. Dutch Oven: Essential for achieving a crispy crust and even baking.
6. Wire Rack: For cooling the baked bread.

Instructions:

1. Mixing the Ingredients: Start by combining the whole grain flour, active sourdough starter, and lukewarm water in a large mixing bowl. Stir the mixture until it forms a shaggy dough. Cover the bowl with a clean cloth and let it rest for about 30 minutes. This allows the flour to absorb the water and the sourdough to begin its magic.

   

2. Adding Salt: After the initial rest, sprinkle the salt over the dough. Use your hands or a spatula to incorporate the salt evenly. This step can be done with minimal effort, as the no-knead method relies on time and fermentation to develop gluten structure.
3. Bulk Fermentation: Cover the bowl again and let the dough undergo bulk fermentation. Leave it at room temperature for about 12-18 hours or until the dough has doubled in size. This slow fermentation process imparts a rich flavor to the bread and enhances its nutritional profile.
4. Shaping the Dough: Once the bulk fermentation is complete, lightly flour a clean surface. Gently scoop out the dough onto the floured surface and fold it over itself a few times to form a round or oval shape. Place the shaped dough on parchment paper.

   

5. Second Rise: Allow the shaped dough to undergo a second rise for 1-2 hours. This step is crucial for the final texture and structure of the bread.
6. Preheat and Bake: Preheat your oven to 450°F (232°C) with a covered Dutch oven inside. Once heated, carefully transfer the dough, still on the parchment paper, into the hot Dutch oven. Cover and bake for 30 minutes. Then, uncover and bake for an additional 15-20 minutes or until the bread is golden brown and has a crisp crust.
7. Cooling and Enjoyment: Allow the freshly baked whole grain sourdough to cool on a wire rack for at least an hour before slicing. The wait is worth it, as the cooling time helps set the crumb structure, resulting in a chewy and flavorful bread.

Tips:

• Maintain a Healthy Starter: Ensure your sourdough starter is active and bubbly for optimal fermentation.
• Experiment with Grains: Mix different whole grains to add variety and depth to your bread’s flavor.
• Use a Kitchen Scale: For precise measurements, especially when dealing with fermentation.
• Adjust Water Temperature: Lukewarm water should be around 78-82°F (25-28°C) for optimal yeast activity.
• Patience is Key: Allow ample time for fermentation to develop the unique sourdough flavor.

With this simple and time-efficient recipe, you can elevate your breakfast experience with the delightful aroma and taste of whole grain, no-knead sourdough bread. Break away from the routine and savor the rewards of a homemade, healthy breakfast staple that’s sure to become a weekend favorite.