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Traudl's wholemeal rye bread without kneading

updated

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Ingredients for 1 servings:

  • 160 g rye flour type 1150
  • 240 g rye flour
  • 4 g fresh yeast
  • 300 ml water
  • 2 tsp fleur de sel

Instructions

Working time approx. 15 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 50 minutes; Total time approx. 21 hours 5 minutes

Mix all ingredients well in a bowl. The dough will be very sticky, and that’s how it should be. Cover and let rise at room temperature for at least 12 hours, but preferably up to 18 hours, or overnight if possible. The dough should bubble and still be very sticky. Turn the dough out onto a floured surface and shape it into a ball using a dough scraper. Once the dough has been shaped, place it in an oiled and floured stainless steel bowl, cover, and let it rest for two hours. Preheat the oven to 240°C (475°F) with the lid on. Pour the dough into the bowl and cover. Bake for about 30 minutes. Then remove the lid and bake for another 15–20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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