Crusty Walnut Wheat Bread Recipe – Step by Step Guide: This bread uses white whole wheat flour and sourdough starter for its distinctive crust, and the addition of walnuts brings an extra layer of toothsome texture.
Ingredients
- 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
Directions
- In the bowl of a stand mixer, combine all ingredients.
- Mix on low speed for 10 minutes. The dough should be smooth, slightly tacky, and stretchy.
- Cover the bowl and let it rest in the refrigerator overnight, or for about 12 hours. The dough should be firm, aerated, and increased in volume by about 60%.
- Turn the dough onto a lightly oiled cutting board.
- Fold the dough gently a few times and shape into a round.
- Transfer to a floured brotform or cloth-covered bowl.
- Cover and rest for an additional 1–1 ½ hours.
- Preheat the oven to 450 F 30 minutes prior to baking and place a large Dutch oven in the oven to preheat.
- Transfer the dough to the preheated Dutch oven and make a 4-inch slash on top using a sharp knife or bread lame.
- Cover the Dutch oven and bake until the dough is pale, shiny, and visibly risen — about 35 minutes.
- Remove the lid and continue baking until the loaf reaches a deep, golden brown and the internal temperature reaches 205 F, about 10–15 more minutes.
- Let cool for 1 hour before slicing and serving.
Nutrition
- Calories per Serving 430
- Total Fat 13.9 g
- Saturated Fat 1.5 g
- Trans Fat 0.0 g
- Cholesterol 0.0 mg
- Total Carbohydrates 65.1 g
- Dietary Fiber 5.6 g
- Total Sugars 2.9 g
- Sodium 412.1 mg
- Protein 14.2 g