Now much as I love to knead dough, I have to admit I do not find rye doughs easy to handle and the stickyness tests my patience, even on a good day. So I knew the first time I made this dough, with its high hydration and predominantly rye flour that kneading it would not be a nice experience. When it came to crunch time (kneading time), I just didnt bother to knead the dough, and thus created a no-knead whole rye sourdough bread.
Not only is this recipe no-knead, there is also no bulk proving and no shaping required. It could be one of the least labour intensive breads I have ever made.
This low maintenence whole rye sour dough bread is however, definatley not short of character. Like all breads made with a long slow sourdough fermentation the sourdough flavour is intensified during the fermentation. In this recipe I have included a little bit of malt extract in the final dough and this attenuates any sharp sour notes and you are left with a pleasantly sour malty flavoured bread, which is just as suited to savoury sandwiches as it is to sweet toppings like jam or honey.
The texture of this bread I can only describe as juicy. Not a word that is often used when referring to breads, but if you take the time (and there is very little hands on time required) to make this bread you will really understand why I call it juicy.
Of course, tasty also fits this bread and lets not forget healthy too. Its predominantly whole grain, and leavened purely using the sourdough, therefore this whole rye sourdough bread is low glycemic and gentle on the digestion. It also keeps well for upto a week without the need for any preserving agents, the long fermentation of the sourdough naturally brings longevity to the resulting loaf w.r.t. freshness.
No-knead recipe for Whole rye sourdough bread
Total time;~14 hours (of which is hand on time: 10 min!!)
Approximate time schedule and order;
5 min; Prep and mixing of the sourdough sponge;
8-12 hours fermentation (either overnight or over the day while you are at work)
5 min; mix final dough
45-60 min; Final rise
45 mins; bake
Ingredients for 1 med-large loaf
500g whole rye flour
50g starter culture (recently refreshed).
150g bread flour
100g whole rye flour
- In a large bowl mix the flour, water and starter until well combined to make the sour dough sponge. Cover with plastic wrap and leave to ferment at room temperature for 8-12 hours, either over night or over day.
- To the sourdough sponge add the rest of the flours, the malt and the salt and mix to combine and thoroughly hydrate all the flour.
- Use a dough scraper to transfer the sticky-pastey dough to a well buttered loaf tin.
- Wet your dough scraper and use it to level and smooth out the dough in the tin.
- Cover the tin with a pre-oiled piece od plastic wrap and leave to rise for 45 minutes to 1 hour. Pre-heat your oven to 250 degrees C.
- When the dough is 1.5 times increased in size bake at 250 degrees for 10 minutes, then reduce the heat to 200 and bake for a further 35 minutes. (if this dough is allowed to double in volume it will be over proved and the oven spring will be poor)
- Allow to fully cool on a wire wrack. If you try and slice this loaf whilst it is still warm the crumb is likely to gum up and the slices would not be good.
Enjoy an effortless, healthy and delicious whole rye sourdough bread. Any comments or questions are very welcome, just use the form below