This post was most recently updated on January 26th, 2021
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!
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Oi, stop peeking behind my couch!
Super easy No Knead Wholemeal Sourdough
You need:
A cup or so of active sourdough starter that was fed around 8-12 hours ago.
3C Strong white flour
2C Wholemeal flour
2t Salt
2 Eggs (optional)
2 1/2-3C Warm water (depending on the moisture content of your flour and size of your eggs)
Method:
Measure flours and salt into a large bowl. Add eggs and 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? Check it out here
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