Imagine creating a gorgeous, crusty artisan bread without hours of kneading or complicated techniques. This no-knead whole wheat sourdough bread is your gateway to professional-quality homemade bread that will make your kitchen smell like a rustic bakery and impress even the most discerning bread lovers. With just a few simple ingredients and minimal hands-on time, you'll be crafting a loaf that looks and tastes like it came straight from an artisan bakery – no culinary degree required!
Prep Time: 12 hrs
Cook Time: 45 mins
Total Time: 12 hrs 45 mins
Cuisine: Bread
Serves: 1 loaf
Ingredients
- 3 cups whole wheat flour
- 1/4 cup sourdough starter
- 1 1/2 cups water
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine 3 cups of whole wheat flour and 1 teaspoon of salt. Mix the dry ingredients together until they are evenly distributed.
- In a separate bowl, mix 1/4 cup of sourdough starter with 1 1/2 cups of lukewarm water. Stir until the starter is dissolved in the water.
- Gradually pour the water and sourdough starter mixture into the bowl with the flour and salt. Use a wooden spoon or a spatula to mix the ingredients together until a shaggy dough forms. Make sure there are no dry flour pockets left in the mixture.
- Cover the bowl with plastic wrap or a clean kitchen towel to prevent moisture loss. Let the dough rest at room temperature for about 12 hours, or until it has doubled in size and is bubbly on the surface.
- After the resting period, lightly flour a clean work surface. Turn the dough out onto the floured surface. With floured hands, gently shape the dough into a round loaf by folding the edges toward the center, being careful not to deflate it too much.
- Transfer the shaped loaf onto a piece of parchment paper. Cover it with a clean kitchen towel and let it rise for an additional 30 minutes while you preheat your oven.
- Preheat your oven to 450°F (232°C). If you have a Dutch oven or a heavy oven-safe pot with a lid, place it in the oven to preheat as well. This will help create steam, which is essential for a good crust.
- Once the oven is preheated, carefully remove the Dutch oven from the oven using oven mitts. Lift the parchment paper with the dough and place it inside the hot pot. Cover the pot with its lid.
- Bake the bread covered for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
- Once baked, carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing. This allows the crumb to set properly.
- Enjoy your homemade no-knead whole wheat sourdough bread fresh or toasted!
Tips
- Temperature Matters: Ensure your sourdough starter is active and bubbly before beginning. Room temperature around 70-75°F is ideal for fermentation.
- Patience is Key: The long 12-hour rest allows flavor development and gluten formation, so don't rush this process.
- Use a Dutch Oven: This creates the perfect steamy environment for a crispy, golden crust. If you don't have one, a heavy oven-safe pot with a lid works great.
- Hydration is Critical: The water-to-flour ratio creates the signature open crumb. Don't be tempted to add extra flour if the dough seems wet.
- Let it Cool Completely: Resist cutting into the bread immediately. Allowing it to cool helps the crumb set and improves the overall texture.
- Store Properly: Keep your sourdough in a paper bag or bread box at room temperature, and consume within 2-3 days for best flavor and texture.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 20g
Protein: 4g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
