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Walnut Bread


Walnut Bread


  • 550 grams sourdough starter
  • 200 grams of water at room temperature
  • 1 tbsp malt syrup
  • 350 grams sifted spelt flour
  • 150 grams bread flour
  • 100 grams whole rye flour
  • 1/2 tbsp salt
  • 1 1/4 cups roasted walnuts
  • Preheat oven to 350F, roast the walnuts for about 10 minutes, let them cool.

    Mix all the ingredients except for the walnut by hand or in an electric mixer with the dough hook attachment, knead until you have a smooth and silky dough. Add the walnuts and knead by hand until the walnuts are evenly distributed.

    Let it rise at room temperature until almost doubled in volume, fold and let it rise again, divide and shape the loaves.

    You can let the loaves proof at room temperature and bake in an oven preheated to 450F or retard in the fridge overnight and bake the following day, a thermometer inserted in the middle should register 205-210F.



    Walnut Bread


    2 comments to Walnut Bread

    • Hi Megi, I really needed to come and let you know that I tried a variation of this bread. I finally made my very first sourdough starter:)…so I wanted to thank you SO much for your help and inspiration to start making my own starter. I have to admit that I made my starter using 1/4 tsp yeast…so it really isn’t a wild yeast starter. Nonetheless, I was very happy with the result. I used some rye flour with regular flour for the starter

      I really wanted to make this walnut bread today, so I ended up making it, but I noticed I had run out of any whole grain flour…so I used 600 grams of bread flour and a bit of sugar instead of the malt syrup…The final 2 large loaves were just EXCELLENT! My bread rose and was so, so tasty!… I now have the sourdough “bug”:)

      Thank you for the recipe…

    • LindenTea

      Hi Ellie, I am so glad you stopped by to let me know that you tried the bread, sourdough is so much fun! I think what matters is the long fermentation period and not so much the wild versus commercial yeast.

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