No Knead Bread
Sourdough not only allows the bread to rise nicely without kneading but also makes it easily digestible through fermentation and gives the pastry a wonderful aroma.
If you do not have a cast iron pot, the bread can also be baked on a pizza stone or a hot baking tray. With this variant, you also need to add some water to the oven to create the necessary steam for a nice crust.
(Percentage of daily recommendation)
| Calorie | 132 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 106 mg | (3 %) | ||
| Calcium | 11 mg | (1 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 ¾ ozs Rye- Sourdough
- 12 ozs lukewarm water
- 9 ozs Rye flour (Type 1150)
- 14 ozs Whole wheat flour
- ¼ oz salt
Preparation steps
The night before, mix sourdough with water in a bowl. Add flour and salt and mix everything well with a wooden spoon so that no flour residue remains. Cover and let rest for 30 minutes.
Roughly shape the dough into a ball. To do this, fold one outer side inward at a time, press down and continue in this clockwise direction. Cover and leave to mature overnight at room temperature.
The next day, shape the dough round again. To do this, again turn the outer sides clockwise inward and press. Turn the ball over and place in a floured proofing basket with the end facing down. Cover and let rise for about 30-60 minutes.
Turn out the dough onto a baking paper. Lift into a hot cast-iron pan, close the lid, and bake in a preheated oven at 250 °C / 475 °F for 20 minutes. Remove the lid, lower the temperature to 230 °C / 450 ˚F and bake for another 40 minutes.