Taste and Occasion
If you're like me, elaborate weekday dinners can sometimes feel like too much. Between kids, work, and house chores, it's nice to have something quick and simple.
Luckily, the four of us love bread. And cheese. And spreads.
This easy wheat bread with sourdough is the perfect base for that. I promise: The recipe is super simple and perfect for beginners.
You will need a sourdough starter, though. If you don’t have one yet, check out my basic sourdough recipe. Or you could try asking for a sourdough starter gift 😉.
The reward? A fantastic no yeast sourdough bread—technically, there’s no additional yeast. It’s mildly flavored and pairs wonderfully with both savory and sweet toppings.
I’ll admit, my family initially endured some less-than-perfect sourdough experiments. Overly sour, dense, or overly moist breads, or ones with soggy crusts. Jan and the kids were patient 😉. Now, they look forward to my wheat sourdough bread time and again.
Ingredients
One of the best things about this yeast-free wheat bread recipe is its versatility. The base is a white sourdough bread using type 405 or 550 wheat flour. But I often mix different flours.
Sometimes it’s whole wheat sourdough bread, sometimes a blend of rye and wheat. Occasionally, I even toss in a bit of buckwheat or rice flour. Each variation has a slightly different texture and flavor. For consistent results, stick to the basic recipe.
You can use a ready-made sourdough starter, but if it's a liquid or dry starter, you'll need to add yeast, especially if your sourdough is young. I explain that in the recipe.
This wheat bread with sourdough stays fresh for days. I usually refresh my sourdough starter in the morning, begin the dough in the afternoon, let it rise overnight in the fridge, and bake it around 5 p.m. This timing means we have fresh bread right in time for dinner.
How to make the No Yeast Sourdough Bread
Here’s a quick overview of the steps to make sourdough bread: Start by mixing all the pre-dough ingredients in a large bowl. Cover the bowl and let it rest at 77-86°F (25-30°C) for about 2 hours. A good place is an oven with the light on.
After two hours, add flour, water, and salt, then knead the mixture with a food processor for around 10 minutes. Cover and let it rise in a warm spot for 3 hours, stretching and folding it once during that time.
Next, cover the dough and let it rest in the fridge for 20-24 hours. Then, stretch and fold it again, shape it into a ball, and allow it to come to room temperature for about an hour. If you have one, place the dough in a well-floured proofing basket.
Preheat the oven to 446°F (230°C). If possible, preheat a Dutch oven, too. Carefully transfer the dough into the preheated pot, or alternatively onto a pizza stone or baking sheet.
Bake the bread for 40 minutes with the lid on, then remove the lid and bake another 10-15 minutes.
Top Tip
The secret to a great crust is steam. You can bake the bread in a lidded pot, use your oven's steam function, or place a bowl of water at the bottom of the oven.
Recipe Card
How To Make Sourdough Bread
Ingredients
For the pre-dough
- 75 grams (0.3 cups) sourdough starter , made from wheat flour
- 75 grams (0.6 cups) all-purpose flour, type 405 or 550
- 75 milliliters (0.3 cups) water , lukewarm; about 37 degrees
For the main dough
- 400 grams (3.2 cups) all-purpose flour, type 405, 550 or part 1050
- 220 milliliters (0.9 cups) water , lukewarm, about 37 degrees
- 10 grams (2 teaspoon) salt
Instructions
- Mix the ingredients for the pre-dough in a large bowl. Cover and let it rest at 77-86°F/25-30°C degrees (e.g. stove with switched on oven lamp) for about 2 hours.
- Add flour, water and salt; knead everything from the food processor for about 10 minutes. Cover the bowl again and leave to rise in a warm place for 3 hours. Stretch and fold once.
- Cover the dough and leave to rise in the refrigerator for 20-24 hours. Then stretch and fold again and form into a ball. Allow it to reach room temperature for about one hour. If available, place in a well-floured fermentation basket.
- Preheat the oven to 446°F/230°C, preferably preheating a Dutch Oven as well (see Notes). Carefully turn the bread dough into the preheated pot, alternatively onto a pizza stone or a baking sheet.
- Bake the bread for 40 minutes with the lid on and then another 10-15 minutes without the lid.
Notes
- For the recipe, you need a strong sourdough base, e.g. according to my sourdough recipe. If the sourdough is still relatively young, you can add some yeast to the main dough.
- Instead of wheat flour, spelt flour is also suitable; some flour can be replaced by whole grain. The consistency of the bread will, then of course, be somewhat different.
- The bread is best when baked with steam. This can be achieved by using an ovenproof pot with a lid like a Dutch Oven. Otherwise, you can also use the steam function of the oven or place a normal baking sheet and then a small bowl of water on the bottom of the oven.
Ingredient substitutions
Similar Recipes
With my tips, you too can bake this delicious wheat sourdough bread! Make sure to check out my guide to a sourdough starter.
For more bread recipes, take a look at our bread recipe category. If you try this recipe, leave a comment—I’d love to hear your thoughts!
Comments
No Comments