Crusty Walnut Wheat Bread Recipe

The crisp crust, tangy flavor, and chewy interior define sourdough bread. Gluten is easier to digest when fermented naturally. It increases nutrient availability. 

2 cups (400 grams) ripe sourdough starter 1 ½ cups (200 grams) bread flour or white unbleached flour (11–13% protein content) 1 ½ cups (210 grams) white whole wheat flour 1 cup (110 grams) chopped walnuts 1 ½ tablespoons vegetable oil 2 teaspoons salt 1 teaspoon instant yeast 1 cup + 2 tablespoons (236 grams) lukewarm water

Ingredient

Direction

Mix all ingredients in a stand mixer. Mix slowly for 10 minutes. Smooth, slightly tacky, stretchy dough is ideal. 

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1

Place the bowl in the refrigerator with the lid on and let it sit there for approximately twelve hours or overnight. 

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2

The dough ought to be firm, aerated, and have seen a volume increase of approximately sixty percent. 

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3

Place the dough on a lightly oiled cutting board. Mold the dough into a round after gently folding. Place in a floured brotform or bowl.

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4

Continue resting for 1–1 ½ hours under cover. Preheat the oven to 450 F 30 minutes before baking and place a large Dutch oven in it. 

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5

Use a sharp knife or bread lame to cut a 4-inch slash on top of the dough in the preheated Dutch oven. 

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6

Cover the Dutch oven and bake for 35 minutes until the dough is pale, shiny, and risen. 

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7

Remove the lid and bake the loaf for 10–15 more minutes until it is deep golden brown and 205 F. 

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8

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