No-Knead Sourdough Whole Wheat Bread by @lesgourmandisesdeloubna

1h8

2 servings

🌾

1 kg

Whole wheat flour T150

1 packet

Sourdough starter powder

🧂

2 tbsp

Salt

💧

800 ml

Warm water

🍎

Seeds and dried fruit

🫒

2 tbsp

Olive oil

  1. Mix
    • Whole wheat flour T150
    • Sourdough starter powder
    • Salt

    Mix the whole wheat flour, sourdough starter powder and salt together in a large bowl.

  2. Add
    • Warm water

    Add the warm water and mix with a large spoon or wet hands until a smooth, homogeneous dough forms.

  3. Mix
    • Seeds and dried fruit
    • Olive oil

    Mix in the seeds and dried fruit, then a drizzle of olive oil, using wet hands to incorporate them.

  4. Rise
    • Warm water

    Cover and let the dough rise for 1 hour in a switched-off oven with a bowl of hot water inside.

  5. Divide

    Divide the dough in two and place in lined loaf tins.

  6. Sprinkle
    • Seeds and dried fruit

    Moisten the top of each loaf, sprinkle with seeds, then press down with wet hands.

  7. Rest

    Let the loaves rest for a further 4 hours.

  8. Bake

    Bake for 45 to 50 minutes at 190°C.

  9. Cool

    Let the loaves cool completely on a wire rack before slicing, eating or freezing.

No-Knead Sourdough Whole Wheat Bread by @lesgourmandisesdeloubna

1h8

2 servings

🌾

1 kg

Whole wheat flour T150

1 packet

Sourdough starter powder

🧂

2 tbsp

Salt

💧

800 ml

Warm water

🍎

Seeds and dried fruit

🫒

2 tbsp

Olive oil

Preparation Steps

  1. Step 1/9

    Mix the whole wheat flour, sourdough starter powder and salt together in a large bowl.

    🌾Whole wheat flour T150
    Sourdough starter powder
    🧂Salt
    🥣Large bowl

  2. Step 2/9

    Add the warm water and mix with a large spoon or wet hands until a smooth, homogeneous dough forms.

    💧Warm water
    🥣Large bowl
    🥄Large spoon

  3. Step 3/9

    Mix in the seeds and dried fruit, then a drizzle of olive oil, using wet hands to incorporate them.

    🍎Seeds and dried fruit
    🫒Olive oil
    🥣Large bowl

  4. Step 4/9

    Cover and let the dough rise for 1 hour in a switched-off oven with a bowl of hot water inside.

    🥣Large bowl

  5. Step 5/9

    Divide the dough in two and place in lined loaf tins.

    🍳Loaf tins

  6. Step 6/9

    Moisten the top of each loaf, sprinkle with seeds, then press down with wet hands.

    🍎Seeds and dried fruit
    🍳Loaf tins

  7. Step 7/9

    Let the loaves rest for a further 4 hours.

    🍳Loaf tins

  8. Step 8/9

    Bake for 45 to 50 minutes at 190°C.

    🍳Loaf tins

  9. Step 9/9

    Let the loaves cool completely on a wire rack before slicing, eating or freezing.

    ✨Wire rack

Composition

Ingredients

Types

Grains, Baking, Spices, Liquids, Nuts and Seeds, Fruits, Oils

Ingredients

Whole wheat flour T150, Sourdough starter powder, Salt, Warm water, Seeds and dried fruit, Olive oil

Notes

Sourdough starter powder (preparation for 1 kg of bread), Warm water (around 40°C), Seeds and dried fruit (choice of seeds and dried fruit, amount not given)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Low-Fat, Halal, soy-free, Sugar-Free

Calories

155 kcal

Macro nutrients

Protein: 5.5g, Carbohydrates: 27g, Fat: 2.8g, Fiber: 3.5g, Sugars: 1.2g

Nutritional Information

Minerals

Iron: 1.6mg, Magnesium: 45mg, Sodium: 250mg, Phosphorus: 110mg, Potassium: 150mg

Vitamins

Vitamin B1 (Thiamin): 0.15mg, Vitamin B3 (Niacin): 1.8mg, Vitamin E: 0.6mg

Preparation

Time Information

Preparation

20 minutes

Cooking

48 minutes

Overall

1 hour 8 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Large bowl, Large spoon, Loaf tins, Wire rack

Appliances

Oven

Type

Type

Type Of Dish

Bread

Occasions

Everyday Baking

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Chewy, Dense, Crunchy Crust

Flavors

Earthy, Nutty, Savory

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2-3 days (wrapped in a cloth or paper bag,away from direct sunlight), freezer : up to 3 months (sliced and wrapped tightly in plastic or foil,placed in an airtight freezer bag), fridge : up to 1 week (wrapped to prevent drying out (not ideal, may dry the bread faster than room temperature))