So I am lazy. Some might say “busy” but when it comes down to it, I don’t want to do anything I can get away with not doing. I am lazy. I don’t vacuum behind things and I LOVE my new No Knead Wholemeal Sourdough recipe! And do you know what. NO ONE CAN TELL. No knead bread is the best!
Oi, stop peeking behind my couch!
Super easy No Knead Wholemeal Sourdough
A cup or so of active sourdough starter that was fed around 8-12 hours ago.
3C Strong white flour
2C Wholemeal flour
2 1/2-3C Warm water (depending on the moisture content of your flour and size of your eggs)
Measure flours and salt into a large bowl. Add enough water to make quite a soft dough. You can mix it with a spoon and some effort but it is too soft to knead.
Line a bowl or banneton with a clean teatowel and smother it with lashings of flour and rub it in, then add some more flour over the top of that, you don’t want that dough sticking!
Pour/plop your dough in and cover with a lid/plate/clingfilm/whatever fits and leave to prove overnight or at least 12 hours.
Once the dough has obviously risen (if it hasn’t overnight, put it somewhere warmer for a further hour or two), heat your oven to 200 Celcius with a dutch oven/heavy pot and lid in it for 10 minutes.
Take the pot out, remove the lid, grease it with butter/dripping and carefully flip the dough in.
Score the top with a sharp knife and put the lid on.
Bake for 35 Minutes with the lid on.
Remove the lid and bake for a further 40 minutes.
Turn out as soon as cooked to preserve its crusty bottom.
Keep in a bread tin for 3 or so days before it needs toasted.
Do you want more recipes, tips, tricks and processes to make the most delicious sourdough?
Do you make sourdough at your place? Tell us about it in the comments below.
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