If you’re like me, then kneading bread for 15 minutes qualifies as a full-body workout.
I’m basically jumping up and down, punching, squishing, and folding (and taking water breaks). I’m out of breath with two tired forearms by the end.
Might as well be doing jumping jacks while shadow-boxing.
Well world, I’ve done you a favor. You no longer have to knead your sourdough bread. In fact, this sourdough is probably the most easy sourdough bread recipe to have in your repertoire. Sure it takes some time, but it’s standby time where you can be productive elsewhere (like watching Bones on Netflix).
When I discovered this technique, I mentally threw away my regular sourdough recipe. Who kneads the aggravation anyway? (sorry, couldn’t resist the pun)
Anyway, we love sourdough at the ERSS household because it’s delicious, easy, and a great probiotic. We’ve put together a massive post on the benefits of sourdough plus how to feed and store it.
Basically, by letting your dough sit overnight, the live sourdough culture gets a chance to work its way into the flour, breaking down and neutralizing the nasty anti-nutrients and gluten. Sourdough promotes an active and happy gut (ESSENTIAL to great health) and this bread doesn’t contain any gross preservatives or chemicals.
And, it’s dirt cheap.
When people ask us how we afford real food eating, we tell them it’s about tradeoffs. Sure, we spend $6 on ground beef, but a loaf of bread costs us like $.25. That averages out to what a normal person spends on regular meat and bread, except we’ve got the healthified versions.
I only have one favor to ask when you make this bread:
As soon as you can pop it out of the bread pan, cut yourself a slice, slather some butter on there, and devour. There’s seriously nothing as good as straight-outta-the-oven sourdough bread. It’s great the next day, but it’s like candy in the first 10 minutes of life.
Ingredients
- 4 1/2 Cups whole wheat flour
- 4 1/2 Cups white flour (remember, the sourdough will break down the nasties)
- 1 1/2 Tablespoons unrefined salt
- 4 1/2 Cups warm water
- 3/4 Cups sourdough starter
Instructions
- Whisk flour and salt in large bowl.
- Add the sourdough starter to warm water.
- Add liquid to flour mixture and stir/fold until it forms a shaggy ball.
- Cover bowl with plastic wrap and leave 12 to 18 hours.
- Grease 2 bread pans (we spread butter all over with a spatula).
- Separate dough into two evenly sized portions and form into logs. Put them into the loaf pans and let rise at room temperature until doubled in size (1-2 hours).
- Preheat oven to 475 degrees and cook bread for 30 minutes.
- Let cool and remove from bread pans. Eat at least one piece while still warm - it's mandatory.
The post No-Knead Easy Sourdough Bread Recipe appeared first on Eat Real Stay Sane.
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