John Myers
Bread / Buns: No-Knead-Bread Rusticus
The perfect bread / buns: no-knead-bread rusticus recipe with a picture and simple step-by-step instructions.
- 200 g Rye flour type 1050
- 250 g Spelled flour type 630
- 12 g Salt
- 1 teaspoon Ground caraway
- 75 g Natural sourdough liquid in a bag
- 10 g Yeast fresh
- 1 tablespoon Olive oil
- 300 ml Warm water
- Mix the flour types with the dry ingredients and the sourdough well. Add oil.
- Dissolve the yeast in 300 ml of warm water and add to the flour. Mix until you have a heavy dough that is still moist.
- Cover the bowl and let rise for about 18 hours (preferably overnight) at room temperature. The dough now smells slightly sour and is quite sticky.
- Dust a piece of baking paper generously with flour and use a spatula to spread the dough onto the paper. Pull up the ends of the paper to shape the dough a little.
- Put the dough together with the paper in a glass mold (with a lid), cut off the protruding edges of the paper, close the mold and let it rest for another hour.
- Preheat the pipe to 250 degrees and let the bread bake for about 30 minutes with the cover closed.
- After the time has elapsed, remove the lid, reduce the temperature to 200 degrees, pour approx. 100 ml of cold water into the tube and let the bread bake for another 30 minutes. The crust cracks during baking and becomes incredibly crispy. If you don’t want that, you should cut into the dough before baking.
- It was a real treat with the Geli black pudding tasting (recipe sammerlin). 😉
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