This sourdough, whole grain, no knead bread recipe, aka Sauerteigbrot, is so delicious and so healthy. Add things like flax seeds, flax meal, oats, sunflower seeds, psyllium, bran, or almost anything you can think of. It's important for you to read ALL the notes at the bottom of this recipe ... before you start to make it though! It's a dough like no other.
Baking healthy bread recipes is the way to go. And, that's what this no knead bread is all about! Healthy deliciousness!
It's sort of like a thick, wet cement.
Granular from all the seeds and grains, but holding together somewhat. Unfortunately, it's something you'll learn by trial and error.
I've found that if I overdo the dry ingredients, the bread still turns out, just not as moist as usual. Everyone I've given the recipe to over the years quickly figures out the 'right feel'.
This bread is best eaten slightly warm from the oven. Let it cool so that you can cut it, though. We normally eat half the loaf this way. YUMMY! Once it's cold, it literally becomes a different kind of bread. The kind you can cut into good slices and make sandwiches from. It tastes different than when warm, but different in a good way.
The 'potato water' used to make the sourdough starter comes from boiling potatoes for dinner the night before. Keep the drained water BUT make sure you do not add salt to these potatoes. Salt will kill the yeast!
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Sourdough No Knead Bread Recipe
Anne says, "Just made this last week for my Birthday. I usually add walnut pieces or almond slivers. Can't believe it looks exactly the same as my Mama taught me some 40 years ago, the only thing what we did different, we use a fork to make the ridges in the apples. But they do open up better the way you do it with the knife. And you are right, this recipe never fails :)"
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Catherine R. says, "Tomorrow is a good day to try this!"
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