Prep Time: 24 hours
Cook Time: 30 minutes
The famous no knead bread recipe (the bread that is baked in a pot in the oven) is one of the best breads I ever had. It has a great texture and crumb, good rich taste and a thick crunchy crust. I’ve made a version here where I’ve added a bit of rye flour to get the taste a bit more rich and the bread a bit more healthy.
- 1/2 liter of water
- 2 tablespoons sourdough
- 2 teaspoons salt
- 150 grams of rye flour
- 500 grams of white wheat flour
Mix water and sourdough. Add salt and mix again. Add the flours and mix. The dough becomes very sticky, but that is how it should be.
Let is rise in a bowl with a lid for 12 hours in room temperature or for 18 hours in the fridge.
Sprinkle some flour on the table and pour the dough out of the bowl. Fold the dough so the edge is put to the middle. Do this 3-4 times. Put the dough back in the bowl and put the lid on. Let it rise for another 2 hours in room temperature.
Take a iron pot (or a pot that stand the heat in the oven. A Römertopf is also really good) and heat the oven and the empty pot to 250 degrees celcious. Make sure that it is this hot before you put the dough in the hot pot. In my oven it can take at least 30-45 min to reach that temp. If the pot is not hot enough when you put in the dough, the bread will get stuck to the pot.
Important: don’t coat the pot with oil, butter or flour in attempts to let the bread not stick. That will make it stick for sure! The whole trick here is the high temperature of the pot.
Now pour the dough into the very hot pot and put a lid on. Bake for 30 minutes. Take off the lid and bake for another 15 minutes.
Take out your beautiful bread and take it out of the pot.
Let it cool off for about 20 minutes before you cut it.