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Author Notes: A crusty, hearty, slightly dense german style bread packed with good for your ingredients: natural grains, water, just a bit of yeast and a pinch of salt. No-knead method for sourdough like flavour without any sourdough involved - easy for beginning bakers! —Sabrina
Makes 1 loaf
- 150 grams cracked rye
- 200 grams boiling water
- 290 grams water, warm to the touch
- 300 grams oat flour (can be substituted by wholewheat, spelt or all-purpose)
- 1/2 teaspoon dried yeast
- 1/2 teaspoon salt
- Put the cracked rye into a heat-proof bowl and cover with the boiling water. Let sit for an hour.
- Mix the remaining warm water and the yeast. Put half of the soaked rye into a large mixing bowl. Pulse the rest of the rye in your food processor or blend with a blender until it has a batter-like texture - some bits are totally fine. Add to the cracked rye along with all other ingredients. Mix well and cover with cling film.
- Let rise in a warm, draught free place for at least 12 hours, preferably overnight or up to 24 hours for more mature flavours. Flour your working surface - put dough out of the bowl and flatten into a rectangle. Fold each of the four sides into the middle, like a package. Place seam side down on a floured tea towel or in your tin lined with baking parchment. Cover with the cling film again and let it rise for 3 more hours.
- ow place your dutch oven or another heat proof dish with a lid in your oven and preheat to 250 °C for 30 minutes. If your dough isn't in the tin or on parchment (for a free form loaf) yet, do that now. Then put your loaf in a tin or without in your dutch oven, place the lid back on top and bake for 20 minutes. Remove the lid, lower the oven temperature to 220 °C and continue baking for 30 minutes or until loaf is nice and brown and sounds hollow when tapped. Enjoy!