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



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

Green Blob


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

Green Blob


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

Green Blob


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.

Green Blob


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. 

Green Blob


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

Green Blob


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

Green Blob


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

Green Blob


Roasted Carrots Over Lentil Hummus And Lemon Yogurt Recipe 

Also See