Sourdough No Knead Bread

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As a busy mother of 7 children, working, homeschooling, and studying I like to find the easiest way possible to make some of the daily tasks easy, and this bread recipe meets all the criteria that I have of being simple, time effective and still giving us the health benefits that sourdough provides, with the reduction of phytic acid and increase in nutrients.  So here is the recipe that I use for my family. You can easily divide the recipe for smaller families or less frequent bread eaters and adapt it to suit your needs.

Ingredients

3 cups of sourdough starter
6 cups of water
3 tbs salt
13 cups of plain flour
5-litre bucket.

Method

  1. Start by mixing your wet ingredient in the bucket adding the salt. Once well-combined start adding the flour.Add the first 10 cups and mix well until all combined, then the remaining 3 cups one at a time.Trying to get rid of any lumps of flour, but don’t overly stress about it. It can be easier if you use your hands, for the last 3 cups of flour. This mixture is a sticky mix, that is how it’s meant to so don’t panic and add more flour. Loosely put a lid on so the dough can breathe and put in the fridge overnight, or at least 8 hours.Then it’s ready to use.
  2. Once well-combined start adding the flour. Add the first 10 cups and mix well until all combined, then the remaining 3 cups one at a time.Trying to get rid of any lumps of flour, but don’t overly stress about it. It can be easier if you use your hands, for the last 3 cups of flour. This mixture is a sticky mix, that is how it’s meant to so don’t panic and add more flour. Loosely put a lid on so the dough can breathe and put in the fridge overnight, or at least 8 hours.Then it’s ready to use.
  3. This mixture is a sticky mix, that is how it’s meant to so don’t panic and add more flour. Loosely put a lid on so the dough can breathe and put in the fridge overnight, or at least 8 hours.Then it’s ready to use.
  4. Loosely put a lid on so the dough can breathe and put in the fridge overnight, or at least 8 hours. It’s now ready
  5. It’s now ready to use.  After every use, sprinkle a little more flour on top. This dough will easily last 5-7 days in the fridge, getting more sour as it gets towards the end of the week.

Loaf 

To make a Loaf of bread simply flour your hands and get out the desired amount for loaf, Place and lightly shape on an oiled pan for free form (trying not to remove too many air pockets) or put straight into an oiled loaf pan. No need to let rise but you can if wish. Whatever you have time for. I often put mine straight into a cold oven and have never had a problem. Bake in a hot oven 220c-230c for 50 mins. turning the oven off and leave in the oven to cool for another 20 -30 minutes. Turn the loaf out and leave to cool completely. I have found with this loaf that it needs that cooling time to use finish the baking process all the way through. Wrap in a cloth to help keep soft for cutting.

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Cinnamon Scrolls

  1. Preheat the oven 220c-230c. Prepare baking pan/dish/pie dish, by adding 1/4 cup of butter/coconut oil, and place in oven to melt.
  2. Prepare baking pan/dish/pie dish, by adding 1/4 cup of butter/coconut oil, and place in oven to melt. Making sure to remove so you don’t burn it.
  3. Making sure to remove so you don’t burn it. Flour your work surface, then remove the desired amount to bread mix from the bucket.
  4. Flour your work surface, then remove the desired amount to bread mix from the bucket. Slowly stretch the dough, into a large rectangle shape. ( you can use a rolling pin but I have found slowly stretching and pressing the dough works just as well).
  5. Slowly stretch the dough, into a large rectangle shape. ( you can use a rolling pin but I have found slowly stretching and pressing the dough works just as well). Brush melted butter over the top of the dough, then sprinkle with a sweetener of your choice, brown sugar, raw, Rapadura, maple syrup, honey….
  6. Brush melted butter over the top of the dough, then sprinkle with a sweetener of your choice, brown sugar, raw, Rapadura, maple syrup, honey, etc. Then sprinkle with the desired amount of cinnamon, I like to add a little nutmeg as well. Now if you have any extras that you like to add now is the time to do it, I have tried and like, cooked apples, pine nuts, sultana’s, cashews, almonds, really any combination you desire.
  7. Now if you have any extras that you like to add now is the time to do it, I have tried and like, cooked apples, pine nuts, sultana’s, cashews, almonds, really any combination you desire.  Slowly roll the dough over itself until you have made a log, which you then slice into your scrolls.
  8. Slowly roll the dough over itself until you have made a log, which you then slice into your scrolls.At this
  9. At this point, you need to sprinkle some of your sweeteners to you butter mix in the pan. Brown sugar makes a toffee, you could use anything you like.
  10. Place the scrolls on their side, close together filling the pan.
  11. Again you can let it rise if you wish or put in straight in the oven. Bake for 50 minutes, checking the middle ones of cooked through.
  12. Now enjoy!

This dough will last 5 -7 days, and can be used to may lots of bread creations, the imagination is the only limitation. However as the days go on the dough get sourer in flavour, so if you want to make sweet bread, it best to do so in the first few days of making it.

 

Sourdough No Knead Bread
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Ingredients

  • 3 cups of sourdough starter
  • 6 cups of water
  • 3 tbs salt
  • 13 cups of plain flour
  • 5-litre bucket.

Instructions

  1. Start by mixing your wet ingredient in the bucket adding the salt. Once well-combined start adding the flour. Add the first 10 cups and mix well until all combined, then the remaining 3 cups one at a time. Trying to get rid of any lumps of flour, but don't overly stress about it. It can be easier if you use your hands, for the last 3 cups of flour. This mixture is a sticky mix, that is how it’s meant to so don't panic and add more flour. Loosely put a lid on so the dough can breathe and put in the fridge overnight, or at least 8 hours. Then it’s ready to use.
  2. Once well-combined start adding the flour. Add the first 10 cups and mix well until all combined, then the remaining 3 cups one at a time. Trying to get rid of any lumps of flour, but don't overly stress about it. It can be easier if you use your hands, for the last 3 cups of flour. This mixture is a sticky mix, that is how it’s meant to so don't panic and add more flour. Loosely put a lid on so the dough can breathe and put in the fridge overnight, or at least 8 hours. Then it’s ready to use.
  3. This mixture is a sticky mix, that is how it’s meant to so don't panic and add more flour. Loosely put a lid on so the dough can breathe and put in the fridge overnight, or at least 8 hours. Then it’s ready to use.
  4. Loosely put a lid on so the dough can breathe and put in the fridge overnight, or at least 8 hours. It's now ready
  5. It's now ready to use. After every use, sprinkle a little more flour on top. This dough will easily last 5-7 days in the fridge, getting more sour as it gets towards the end of the week.
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http://familyhealthnaturally.com.au/2017/06/18/sourdough-no-knead-bread/

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