Our classic for every day: This easy, mild no yeast sourdough bread has to go a long way, but tastes even better in the end!
With its wonderful crust and crumb, this wheat sourdough bread delights us every day.
Taken literally. Because the recipe for this wheat bread without yeast is now one of my absolute standard recipes. And since we often have traditional cold evening supper instead of cooking, we eat it almost every day. 😉
Taste and Occasion
I don't know about you - but for me, elaborate cooking in the evening during the week is usually too exhausting. Children, work, household; then, it often has to be done quickly and without complications.
Fortunately, the four of us all love bread. And cheese. And spreads.
This easy wheat bread with sourdough is, of course, the perfect basis for that. Promised: The recipe is super easy and perfect for beginners.
But you need a sourdough. If you don't have it yet, you should quickly click on my basic sourdough recipe. Or you can ask for a batch of sourdough as a gift 😉 .
You'll get rewarded with an absolutely amazing no yeast sourdough bread. Thus at least without added yeast. It tastes really mild and goes well with piquant and sweet toppings.
Granted: My family initially had to put up with somewhat suboptimal alternatives to sourdough bread. Too sour, compact, moist breads, or a non-existent soggy crust. Jan and the kids were brave 😉 . And are now looking forward to my wheat sourdough bread again and again.
What I particularly like about the recipe for wheat bread without yeast is its diversity. The foundation is white bread with sourdough, for which you use type 405 or 550 wheat. But I often throw all kinds of flours together.
So we sometimes have whole wheat bread with sourdough, sometimes rye wheat bread. Sometimes I even add some buckwheat flour or rice flour. Of course, consistency and taste will be a little different in each case. So if you want to play it safe, you should stick to the basic recipe.
It is possible to make the wheat bread with finished sourdough. But with liquid sourdough or dry sourdough, you lack the driving force and you should - as I describe here - add yeast. This also applies if your sourdough is still very young.
Wheat bread with sourdough has a long shelf life. I usually refresh my sourdough mixture according to these instructions as soon as I get up. In the afternoon, I start with the bread, let the dough rise in the refrigerator overnight and bake the bread at about 5 pm. This way, we can eat it directly for dinner.
How to make the No Yeast Sourdough Bread
Here is a quick summary on how the preparation of the sourdough bread works: First of all, mix all the ingredients for the pre-dough in a large bowl. Cover it and let the dough rest at 77-86°F/25-30°C degrees for about 2 hours. You can use stove with a switched on oven lamp, for example.
After two hours, add flour, water and salt and knead everything with a food processor for about 10 minutes. Cover the bowl again and leave the dough to rise in a warm place for 3 hours. Stretch and fold it once.
After that, cover the dough and leave it to rise in the refrigerator for 20-24 hours. Then stretch and fold it again and form it into a ball. Allow it to reach room temperature for about one hour. If you have one available, place the dough in a well-floured fermentation basket.
Preheat the oven to 446°F/230°C, preferably preheat a Dutch Oven as well. 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.
The bread gets its crust mainly through steam. Either by first baking it in a pot with a lid, using the steam function of the oven or by putting a bowl of water on the bottom of the stove.
How To Make Sourdough Bread
For the pre-dough
- 75 grams sourdough starter made from wheat flour
- 75 grams wheat flour type 405 or 550
- 75 milliliters water lukewarm; about 37 degrees
For the main dough
- 400 grams wheat flour type 405, 550 or part 1050
- 220 milliliters water lukewarm, about 37 degrees
- 10 grams salt
- 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.
- 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.
With my tips, you too can make this wheat sourdough bread! For more inspiration, please have a look at our bread recipe category. If you try this recipe, please leave me a comment. I'm looking forward to your feedback!
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