Simple no-knead rye bread with sourdough in the oven

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to bake simple rye bread without kneading? If you do not know how to make an eternal sourdough, then under the description there is a link to my recipe in which I talk about it in detail. So, from the evening, prepare the dough: connect in a suitable container (the academic is rising 2-3 times, consider this) rye leaven, cold water and flour. Just mix them with a spoon well, slightly cover with a napkin or lid and leave to rise overnight.

2. STEP 2

   

   In the morning, measure the flour into a separate container: I never sift rye and whole grain flour, but I sift wheat flour (I have grade 1) through a sieve. Brew rye malt in a separate bowl (the amount of water in the ingredients is not taken into account, but there is a note in the notes that it is taken additionally). It is necessary to pour enough boiling water into the malt so that it turns into a viscous mushy mass. Leave it to cool for now.

3. STEP 3

   

   Now pour cold water into a large container. In this recipe, flour and water are taken in 1:1 proportions. Add salt, sweetener (12-15 drops) or 1-2 teaspoons of sugar to the water. Stir.

4. STEP 4

   

   Add brewed malt to the water and stir thoroughly until smooth.

5. STEP 5

   

   Add the starter and stir as well.

6. STEP 6

   

   Now pour the flour into the liquid, stirring with a spoon. You may need less or a little more flour, check the consistency. The beauty and simplicity of this recipe is that you do not have to knead the dough for a long time and painfully with your hands. And the dough is so viscous that this is simply impossible. All that is required is to thoroughly mix the mixture with a spoon.

7. STEP 7

   

   This is the dough you should get. Read about the intricacies of working with rye and wheat flour in separate articles at the end of this recipe.

8. STEP 8

   

   Take a suitable baking pan (I have two glazed ceramic pans), line it with parchment paper, this will make it easier to remove the bread from the pans after baking, and lay out the dough, leveling it with a spoon.

9. STEP 9

   

   The dough should fill no more than 1/3 of the volume, as it will rise during proofing.

10. STEP 10

    

    I repeat, for this amount of dough I needed two forms. They are not specialized, but their parameters are suitable for baking bread (important criteria when choosing such a form: thermal conductivity and the ability to withstand high temperatures). For this reason, silicone molds are not suitable. The dough in the molds must be covered with lids, if they are available and fit tightly; if not, cover the top with cling film and leave to rise for about 3 hours

11. STEP 11

    

    Today my dough took 3.5 hours to rise. During this time it increased by 2.5-3 times. Be careful! If the rye sourdough dough sits too long, it may fall off and then the bread will turn out tasteless and flat. Tip: You can forget about the dough for the first two hours, but after two hours of proofing, check its condition at least once every half hour until you are sure that it has risen sufficiently.

12. STEP 12

    

    Set the oven to high/low heat, set the temperature to 240 degrees and let preheat for 15 minutes. Then put the molds in the oven and bake the bread first at 240 degrees for 10 minutes, and then for 40-45 minutes at 200 degrees. If you have two pans, swap them after 20 minutes to ensure even baking. The times indicated are approximate, be guided by the characteristics of your oven. Read about ovens in the article below the steps.

13. STEP 13

    

    Carefully remove the finished bread from the mold, remove the baking paper and let it lie wrapped in a towel (you can put a silicone mat on top to create a steam effect). The crust will be crispy in any case, but after this simple procedure it will become more tender. Enjoy!

Comments on the recipe

Vera

28.07.2023

4.9

Thank you. I bake bread from rye and wheat flour according to this recipe.