No-knead Sourdough Rye Bread

It’s hard to believe, but with all this baking, we’ve managed to go through the entire 25 pounds of spelt flour in less than two months. On the plus side, this means I get to branch out into sourdough baking with other flours.
Hit the jackpot with this one! I dare you to find an easier, more flexible and forgiving bread than this — especially sourdough. Turns out that unlike wheat and spelt, kneading is not necessary for a decent rise when working with all rye flour. I’ve made two variations of this recipe so far, inspired by Sandor Katz wild fermentation, both crammed into the edges of work days that ended up far busier than I expected. Despite a fair amount of neglect, I still ended up with delicious loaves both times. Dense and moist — just as it’s supposed to be.

No-knead Sourdough Rye Bread

4 cups rye flour
3 cups water
2 cups sourdough starter

Mix together in a medium bowl and leave overnight or for about 8-12 hours, covered in a towel.

Variation 1: Onion Caraway
2 chopped onions
1 tablespoon caraway seeds
1 teapoons salt
3 1/2 to 4 cups rye flour

Sauté onions in a little oil, then stir into the sponge along with caraway seeds. (Alternately, the onions and caraway can be added earlier while making the sponge.) Gradually stir in remaining flour, about a cup at a time, until can not be stirred effectively with a spoon. Cover bowl with towel and let sit about 1-4 hours, until visibly expanded some. Then scrape into greased loaf pans and let rise again, a bit longer this time, ideally maybe 2-6 hours. I ended up leaving it most of the rest of the day (about 10 hours) and it was a obviously a bit over proofed, but still turned out pretty great. Preheat oven to 375 and bake for 40-50 minutes.

Variation 2: Sonnenblumenkernbrot
2-3 cups sunflower seeds
1 teapoons salt
3 1/2 to 4 cups rye flour

Incorporate sunflower seeds, salt, and flour into sponge, then let rise and bake as with the onion caraway loaves above.

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