Oma's Sourdough No Knead Bread Recipe ❤️

➤ by Oma Gerhild Fulson

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 before you make this recipe! 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! You choose what to add and how healthy to make it. 

Read this before making the no knead bread recipe!

> To make this sourdough no knead bread recipe, you'll have to do some planning. However, you can always stop the process if needed by just putting things into the fridge which will slow the yeast growth.

> I've stopped it at every stage over the years and never had a problem with restarting where I left off, after first allowing the starter, or dough, or unbaked bread to come to room temperature.

> You'll see by the recipe that the addition of things like flax seeds, flax meal, oats, sunflower seeds, bran, or almost anything you can think of, will allow you to change up the final result.

> Add some of each, none, or more of one or the other. You choose. The final addition of the 2 - 3 cups of whole wheat flour will provide the right consistency.

Now, that consistency -- what can I say?

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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Oma's Memories ...

I created this recipe many, many years ago, as our children were growing up. We were really into health foods at that time, as well as trying to save money

Healthy meant freshly ground whole wheat flour from the local feed mill.

I even got blackstrap molasses from the feed mill -- figured if it was good enough for the cattle, it was good enough for us. Had some memorable memories with that!

On the way home one day with a gallon jar sitting on the passenger-side floor, the car hit a bump. The jar tipped. Lid came off. One gallon of molasses slowly poured out. Into the carpet. Under the carpet. Cleaned it up thoroughly, but it got into the metal seams under the carpet.

On warm, sunny days, the car smelt like rum for months after. 

:)

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