This almost no-knead bread recipe uses a mix of white, wholemeal, spelt flour and a rye sourdough starter, though the recipe could use any other flour or combination. The method is almost identical to the white leaven bread in The Handmade Loaf by Dan Lepard
angiesrecipes, however the result is a bit different, with a dark, nutty sour taste to the crust and crumb thanks to the use pure rye sourdough starter.
- In a large bowl, whisk the leaven with the water. Add the flours and salt. Mix the ingredients together to form a sticky mass. Cover and leave 10-15 minutes to stand, to allow gliadin and glutenin proteins in the compound gluten to hydrate and bond.
- On a lightly oiled work surface, place the dough and knead briefly, 20 to 30 seconds will be enough. Shape the dough into a ball and put it back into the mixing bowl. Cover and refrigerate overnight. Next day, scrape the dough on to a lightly oiled work surface and pat it out to form a rectangle, roughly 40cm x 20cm. Fold one end, a third of the length, back to the centre. Fold the other end back over it, so we have 3 layers of dough, like folding puff pastry.
- Pat it out again and fold it once more. Leave one hour at room temperature and repeat. Leave another hour and repeat. The dough should be rising nicely. To check, slash the dough with a sharp knife. It is ready to shape once bubbles formed in the dough. Otherwise leave the dough a further hour to check again.
- Divide the dough into 3 smaller dough. Shape into balls on a lightly floured surface and allow to rest for 20 minutes. Form dough into a baton or round. Turn the shaped loaves into the floured baskets or tins with the seams up and leave them to finish rising. They're ready for baking when doubled in size, about 3 hours.
- Preheat the oven to 220C/425F. Upturn the loaves on to floured baking trays and slash a few times across it. Bake for 50 to 60 minutes. Remove from oven and cool on a cooling wire.
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36 comments:
Angie you must open a bakery! Absolutely! You certainly have the skills of a baker. This bread looks divine and I love that you have used different types of flour.
I would devour every loaf, how delicious they all look!
très beau pain j'aime beaucoup
bonne soirée
Looks beautiful Angie !! I love yours breads. xo
This is perfect bread, those lovely airy holes and perfect blend of flours is just divine :D
Such beatiful loaves of bread. I love the different flour combination.
Another beautiful bread! You're an expert baker. If only I could have a slice. :-) ~Valentina
You make beautiful bread. I love bread.
Absolutely beautiful and health version; I guess these last much longer to use during working days of the week for office sandwiches :-) Thank you so much !
That's beautiful!
Wow, SO nice! You're one of the best bakers I know -- SO many different things you make, and they all look wonderful. Like this delish recipe! Thanks.
This is a beautiful loaf of bread. With the combination of different flours, it sounds so delicious. This makes me to bake bread today
I love homemade bread and this one looks great! You did a great job! :)
Absolutely stunning bread, homemade is always the best ☺☺
Great bread!!I love the taste of the rye in the bread....your bread must be delicious!!!......Abrazotes, Marcela
It looks gorgeous, Angie! You are such a talented baker!
These look amazing, Angie! You really are a talented baker.
There is nothing like homemade bread.
Angie, this looks so amazing, I am such a bread-addict and homemade bread is THE BEST!
Beautiful loaves, Angie! I love making bread. And my husband especially likes wild yeast true sourdough bread like this.
i love eat bread. Your bread looks really tasty :)
Wow, your bread looks like it came from a fine bakery, Angie! I'd love a thick slice smeared with butter!
wow, they are so perfectly baked..lovely!
Homemade bread is awesome and tasty. i love your recipe. i must try it :)
These breads are so scrumptious!
Beautiful loaves!
best... mae at maefood.blogspot.com
That's a gorgeous loaf Angie.
Flavorful beautiful loaf, yum
I haven't bakes bread in a while. Thanks for the inspiration.
Yummy! :)
Beautiful loaves!
Looks delicious and I love breads with a nutty flavor.
YOU need to open a bakery! But I have said this before tons of times Angie! ;)
Angie, your bread look so pretty, I love the idea of mixing all kind of flours together...still have to try...thanks for the recipe.
Yummy.
A beautiful & rustic looking loaf!
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