Little Vienna Li’l Vienna Rye Sourdough Bread (No-Knead)
This no-knead Austrian-style rye sourdough bread is richly spiced with cumin and coriander, creating a hearty loaf with minimal effort. Ideal for beginners and seasoned bakers alike.
Equipment
- 1 Mixing bowl Large
- 1 Proofing basket or floured bowl
- 1 Dutch oven for baking at high heat
Ingredients
Main Ingredients
- 400 g Rye flour gives hearty taste
- 100 g All-purpose flour helps with dough handling
- 350 ml Water room temperature
- 100 g Active rye sourdough starter bubbly and lively
- 10 g Salt fine
- 1 teaspoon Ground cumin earthy and warm
- 1 teaspoon Ground coriander bright and lemony
Instructions
Instructions
- In a large bowl, combine rye flour, all-purpose flour, cumin, and coriander.
- Add the sourdough starter and water. Mix until all dry patches are gone and forms a sticky dough.
- Mix in the salt thoroughly. Dough will become stickier.
- Cover the bowl with a damp cloth and let it rest for 12–18 hours at room temperature.
- Turn the dough out gently onto a floured surface. Shape into a round loaf gently.
- Place shaped dough into a floured proofing basket or bowl. Cover and let rise for 1–2 hours.
- Preheat the oven to 475°F. Place a Dutch oven inside to heat.
- Transfer dough into hot Dutch oven. Bake covered at 450°F for 10 minutes, then uncovered at 400°F for 30 minutes.
- Remove loaf from pan with parchment and return to oven directly on rack. Bake an additional 15 minutes at 400°F.
- Let the bread cool completely on a wire rack before slicing. Best flavor develops the next day!
Notes
For variety, try adding sunflower seeds or grated carrot to the dough. Store leftovers wrapped in a towel, or slice and freeze for longer storage. Best enjoyed toasted with butter or jam.