German Sourdough No Knead Bread Recipe – Oma's Sauerteigbrot (2024)

FAQs

What is the healthiest German bread? ›

The least caloric, nutritionally dense breads in this category are Fitnessbrot, or Vollkornbrot (whole grain breads), Zwieback (rusk) and Knäckebrot (crisp breads) which can be found at most specialty stores, supermarkets or online in the United States.

For sourdough, we simply cannot used instant dried yeast, as a complex, homegrown culture of both yeast and lactobacillus is the only way to provide that defining sour flavor. If you have flour and water, you have enough to maintain your own colony. The tricky part is jump starting the culture.

You can make great sourdough bread with very few stretch and folds or mixing at all. My beginner no-knead recipe is a perfect example. The gluten strands will not be quite as developed in this bread and the crumb will be more closed with dough that only uses fermentation time.

Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community.

One way you can help your sourdough to rise more is by turning on the light in your oven. Preheat the oven just slightly, then turn off the heat and place the dough inside with the light on. The warmth generated by the light helps activate the yeast, which will cause it to rise faster.

When choosing a sourdough loaf, look for ones that have whole wheat, spelt or rye, Rizzo adds. Some studies suggest that Einkhorn wheat, a type of "ancient grain," may offer more nutritional benefits. When comparing nutrition labels, try to opt for the one with fewer ingredients and less sodium and sugar.

Steam is so important when it comes to sourdough. What is this? Creating the perfect steamy, hot environment is essential to getting a rich, dark sourdough crust. As a home baker, using a Dutch Oven is the easiest and most consistent way to create the steamy environment needed to bake great sourdough bread.

Use more whole grains: Whole grains (especially whole wheat) have more microorganisms in the flour and their unique makeup encourages the production of more bacteria than a white flour—resulting in a more sour loaf.

With each sourdough starter feeding, you'll be discarding some to avoid it from becoming overly acidic. Most will compost or trash this discard, but you can save it and use it in other recipes!

Kneading dough is essential for developing the gluten structure, creating the right texture, ensuring yeast and salt are evenly spread throughout the bake, and helping the bread to rise properly – so if you don't knead dough, all of these things are unlikely to happen.

Should I leave my sourdough uncovered? ›

For the first 24-36 hours I leave my loaves out on rack to fully cool, then on a board, uncovered, or in a linen or cotton bag before slicing them. After that, I wrap what's left of my loaves in strong plastic bags, expelling as much air as possible and tying then tightly.

Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb.

Cold Ferment: Cold fermenting your dough for longer periods of time can produce even more flavor as the dough ferments in the refrigerator at low temperatures. The longer your dough stays in the refrigerator, the more sour it has a chance to become. Be careful with over-proofing the dough if you choose this method.

Honey: Honey adds a sweetness to this dough and helps balance any sour flavor that comes through from the fermentation process. If you are looking for whole wheat bread without the honey, try this recipe. Salt: Salt enhances the flavor and helps tempers the fermentation.