{"id":133414,"date":"2025-03-14T17:48:08","date_gmt":"2025-03-14T17:48:08","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/no-knead-sourdough-grain-bread-scandinavian-bread\/"},"modified":"2025-03-14T17:48:08","modified_gmt":"2025-03-14T17:48:08","slug":"no-knead-sourdough-grain-bread-scandinavian-bread","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=133414","title":{"rendered":"No-knead Sourdough Grain Bread – Scandinavian Bread"},"content":{"rendered":"


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\n1 bread\u00a0<\/span><\/p>\n

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\nFirst day\u00a0<\/u><\/p>\n

\n6 dl (600 g) boiling water\u00a0<\/p>\n

\n3 dl (180 g) oat grains<\/p>\n

\n3 dl (350 g) sourdough starter\u00a0<\/p>\n

\nPour hot water over the oats. Let cool till lukewarm. Add the sourdough starter. Cover with a tea towel and leave at room temperature (22\u201324\u00b0C) overnight.\u00a0<\/p>\n

\nSecond day\u00a0<\/u><\/p>\n

\nthe starter mix from the day before\u00a0<\/p>\n

\n3 dl (180 g) cracked wheat<\/p>\n

\n2 tsp salt\u00a0<\/p>\n

\n3 dl (180 g) rye flour \u00a0<\/p>\n

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\n3 dl (200 g) wheat flour\u00a0<\/p>\n

\nBlend cracked wheat, salt and the flours with the starter mix.\u00a0Pour the mixture into a greased 2-liter tin.<\/span>\u00a0<\/span>Cover with a tea towel and let rise at room temperature. (This takes several hours.)\u00a0<\/p>\n

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\nPreheat the oven to 180\u00b0C and bake for about one hour and 45 minutes.\u00a0<\/p>\n

\nLet cool on a wire rack.<\/p>\n
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