No Knead Sourdough Rye Bread

This recipe is taken from Tomek Lach.  He has many extremely good videos on YouTube – they are however in Polish.  His videos include ones on yeast, sourdough, bread and pizzas.

I have tried out several recipes and tips.

This recipe is so easy as there is no need to knead – you just need time and patience. It can take up to three days.

You need to have some – zakwas – sourdough starter.

To make this you put 50g of rye flour and 50ml of water into a large glass preserving jar on day 1 and stir, cover and leave for 24 hours. On days 2, 3, and 4 you repeat this. On Day 5 it is ready to use or you can keep it in the fridge – topping up once a week with a couple of spoons of flour and water.

Ingredients – Day One

• 2-3 tablespoons of zakwas – sourdough starter.
• 150g of rye flour
• 150ml of water

Method – Day One

• Mix all the ingredients together in a large bowl.
• Cover with a shower cap.
• Leave for 12 hours minimum (overnight is good)

Ingredients – Day Two

• The mixture from day one
• 200g of rye flour
• 200g of strong white flour
• 200ml of water
• 1 + 1/2 teaspoons of salt

Method – Day Two

• Mix all the ingredients into a thick paste.
• Get a large loaf tin (often called a 2lb tin).
• Use one rectangle of grease-proof paper to line the tin.
• Spoon all the mixture into the tin and smooth the top.
• Cover again with the shower cap and leave for at least 5 hours – I have found that overnight is good here again.
• Put the tin into the cold oven.
• Put the oven on to GM7 –  220°C.
• Bake for 50 minutes.
• Take out and leave for at least 30 minutes before cutting into the loaf as it is still baking.

Variations

• Adjust the types of flour – maybe use a light rye if you used a dark one before.
• Add 2 tablespoons of seeds into the dough mixture – such as caraway, pumpkin or sunflower.
• Add seeds to the top of the loaf.

Note

The bread keeps for several days and is good toasted or you can slice it up and freeze it.