German Sourdough No Knead Bread Recipe – Oma's Sauerteigbrot

In a large bowl, dissolve 2 tablespoons yeast in 1 cup lukewarm potato water (unsalted). Add 1 cup whole wheat flour and stir. Let stand, covered lightly, at room temperature for at least 6 hours or overnight until risen and bubbly.

Put the sourdough starter into a large bowl. Add 2 cups lukewarm water and 2 cups whole wheat flour. Cover and let stand at room temperature for 2 to 4 hours.

If using whole wheat berries or cracked wheat, place in a 2-cup measuring cup. Cover with hot water and let stand until needed.

After the dough rests, remove 1 cup to use as your sourdough starter for next time. Cover and refrigerate. If storing for more than 1 week, feed weekly with a bit of flour.

To the dough, add soaked wheat berries (if using) with their soaking water and 2 more cups lukewarm water. If not using berries, add 3 cups lukewarm water. Stir in salt and molasses.

Add your choice of additions (flax seeds, oats, bran, etc.), about 6 cups total. Stir well. Stir in 2 cups whole wheat flour, adding more until the dough looks like wet cement and cannot absorb more.

Spoon dough into 2 greased bread pans, filling each at least ¾ full. Cover and let rise in a warm, draft-free place for 1 to 1½ hours.

Bake in a preheated 375°F (190°C) oven for about 1 hour. Remove from pans immediately. Tap the bottom—bread should sound hollow. If not, bake a bit longer. Let cool completely on a rack before slicing.