Little Vienna Li'l Vienna Rye Sourdough Bread (No-Knead)
Enjoy the comforting aroma and hearty flavors of this easy, no-knead rye sourdough bread, perfect for sharing with loved ones.
Ingredients
Dry Ingredients
- 400 g Rye flour Gives hearty taste
- 100 g All-purpose flour Helps with dough handling
- 10 g Salt Fine
- 1 tsp Ground cumin Earthy and warm
- 1 tsp Ground coriander Bright and lemony
Wet Ingredients
- 350 ml Water Room temperature
- 100 g Active rye sourdough starter Bubbly and lively
Instructions
Mixing the Dough
- In a large mixing bowl, combine the rye flour, all-purpose flour, salt, cumin, and coriander.
- Gradually add the room temperature water and active rye sourdough starter, stirring until no dry flour remains.
Rising
- Cover the bowl with a damp cloth and let the dough sit at room temperature overnight.
Shaping the Loaf
- In the morning, gently scrape the dough onto a floured surface, folding it over itself a few times, then shape it into a round loaf.
- Place on a parchment-lined baking sheet and let it rest for about 30 minutes.
Baking
- Preheat your oven to a steamy 450°F (232°C).
- Transfer the dough into the hot oven, and bake for 30 minutes until a golden crust forms.
Notes
Store leftover bread in a cloth bag at room temperature for up to three days or freeze wrapped tightly in plastic and foil.