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This recipe will walk you through creating a wonderful and totally satisfying sourdough walnut bread. It's not something that you can rush or do quickly but the end product is so worth it. I first created this recipe when a friend was boasting about how fantastic they were at doing sourdough and I became brutally jealous! The tang of the sourdough and the deep, nutty taste of walnuts make a wonderful loaf for any time of day. So what are you waiting for? Let's bake!
I enjoy making sourdough because it's just so much fun. It's a process that allows you to become attuned to the bread-making process. And actually, this recipe is really easy to read and to follow. You'll see so much similarity to other sourdough recipes, which is just so handy if you already know a bit. There's plenty of scope to put your own mark on it, too. You can always replace some other spices or seeds. You might even shape it differently. There is so much your sourdough experiments will lead to.
Required Equipments
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Stand mixer (optional)
- Dough scraper
- Baking sheet
- Parchment paper
- Pastry brush
- 9x5 inch loaf pan
Sourdough Walnut Bread: Frequently Asked Questions
Sourdough Walnut Bread
This recipe creates a wonderfully rustic and flavorful sourdough walnut bread. The perfect blend of tangy sourdough and nutty walnuts makes it a delightful treat for any bread lover.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 50 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a large mixing bowl, combine the sourdough starter, water, and whole wheat flour. Stir until just combined. Cover the bowl and let it sit for 30 minutes to an hour, or until the mixture is bubbly (autolyse).
- Add the remaining flour, salt, and walnuts to the autolysed mixture. If using a stand mixer, use the dough hook attachment to mix on low speed for 5 minutes, or until a shaggy dough forms. If mixing by hand, use a rubber spatula or wooden spoon to mix thoroughly.
- Transfer the dough to a lightly floured surface. Knead for 5 to 7 minutes, or until the dough is smooth and elastic. Add a little more flour if needed to prevent sticking. You should be able to stretch the dough a bit without tearing and it should feel slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let it rise at room temperature (70-75°F) for 4 to 6 hours, or until doubled in size. It may take longer depending on your environment. The longer bulk fermentation will be more flavorful.
- Gently deflate the dough and shape it into a round or oval loaf. Place it in a lightly oiled 9x5 inch loaf pan or onto a piece of parchment paper on a baking sheet. Cover again and let it proof in the refrigerator for 12-18 hours. (Cold proof will be more flavorful!)
- Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. This ensures even baking.
- Carefully remove the hot Dutch oven from the oven. Gently place the shaped dough inside. Cover and bake for 20 minutes.
- Remove the lid and bake for another 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving. It's best to let the bread cool completely to enjoy the full flavor and texture!
📝 Notes
- Make sure your starter is active and bubbly before starting the recipe. Room temperature is crucial for proper fermentation.
- Adjust the hydration slightly based on the consistency of your starter and the flour you use. Don't be afraid to experiment!
🍎 Nutrition
Calories: 350kcal
Protein: 12g
Fat: 10g
Carbohydrates: 60g
Fiber: 5g
Calcium: 30mg
