The amazing walnut bread
I have been in a baking spree yesterday. I love baking things especially yeasted doughs. I find proofing dough a mesmerizing process. The way it comes to life. Although Ihave been experimenting with sourdough lately, I wanted to share with you this gorgeous yeasted walnut bread.
Ingredients
For the starter mixture:
- 160 grams strong bread flour
- 80 grams wholewheat flour
- 2 grams 1/2 tsp dried active yeast
- 8 grams sugar or honey
- 400 grams water
For the dry mixture:
- 320 grams strong bread flour
- 40 grams wholewheat flour
- 4 grams 3/4 tsp dried active yeast
- 30 grams sunflower seeds
- 30 grams pumpkin seeds
- 20 grams chia seeds
- 25 grams flax seeds ground
- 90 grams walnuts roughly chopped
- 10 grams salt
For kneading:
- 15 grams olive oil
- 20 grams carob molasses
Instructions
- Mix all ingredients for the starter mixture in a mixer bowl.
- Mix all ingredients for the dry mixture in another bowl. Sprinkle dry mixture on top of starter. DON’T MIX! Cover and let it rise through for 1-4 hours.
- Place a dough hook on the mixer and knead the two mixtures together until roughly combined. Add the olive oil and carob molasses. Knead for 10-15 minutes (time is important).
- Transfer dough in an oiled bowl. Let is rise for 90-120 minutes.
- Deflate dough and shape into a log or whatever shape you like. Transfer in an oiled and floured loaf pan (or directly on a baking sheet). Cover and let it rise for 30 minutes longer. At this stage pre-heat the oven to 240° C fan.
- Score bread with a sharp knife. Transfer in the oven and cook for 5 minutes. Reduce oven temperature to 200° C fan and bake 25-30 minutes more.
- Set bread on a wire rack to cool. Resist cutting it while it is still hot. The cooking process is still active while bread cools.