In mixer bowl, combine water, sourdough starter and molasses and whisk it well.
Add rye flour, whole wheat flour, caraway seeds, fennel seeds ad slat. Kneed the dough using a dough hook on a low speed for about 10-15 minutes.
Set the dough to rise for 12-14 hours at room temperature (68°F-72°F), making sure to cover the bowl with plastic wrap to prevent the crust from forming.
After the first rise, get the dough on a lightly floured board, deflate the dough gently. Form the dough into a ball and let it rest for 15 minutes.
Shape the final loaf and place it on a baking sheet lined with a parchment paper. Make sure that a seam is on the bottom of the loaf.
Let the loaf rise for 1.5 to 2 hours, covered by a towel and a plastic to prevent any crust to form.
minutes before the second rise is complete preheat the over to 375°F.
Slash the dough with a razor, sharp knife or lame if you have it.
Bake the bread for 30 minutes or until the internal temperature reaches 200°F.
Invite some friends over to share your wonderful bread.
It looks delicious! I hope you do the regular yeast bread soon…thank you
Katharina, the above recipe can be very easily adjusted to yeast. If using yeast, instead of 2 cups of water use 2 and a half cups to 2 and three quarter of water. Dissolve the yeast in water 15 minutes before mixing the dough and follow the above steps. Use one teaspoon of active dry yeast. Hopefully I will be able to do the yeast version in a few days. Many people have asked me for it.
I’m trying this recipe next. I found your no knead sourdough bread video very helpful, and I am now making very good bread and very good pizza dough as well.
Thank you for your excellent instructional videos!