whole wheat, rye and walnut sourdough bread

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We started eating a whole wheat and walnut bread that we bought from a bakery in Berkeley. It was not a sourdough and it did not have the rye, but it had a really good flavour and it was a fairly heavy loaf for its size - I am not a fan of most feathery light breads.

This version is now my wifes favourite bread. It is even more important than the scones which run out every now and then. I am not allowed to run out of this bread.

Servings:
two loaves
Preparation Time:
proof: 12-18 hours, shape and rise: 2-4 hours, bake: 30 minutes
Tools
  • medium mixing bowl
  • large mixing bowl
  • wooden spoon
  • liquid measuring cup
  • kitchen scale
  • oil
  • cling film
  • kitchen towels
  • wire rack

Ingredients

  • 6 oz. sourdough starter
  • 1 c. water
  • 400g whole wheat bread flour
  • 200g rye flour
  • 300g whole wheat flour
  • 15g kosher salt
  • 2 c. water
  • 200g roasted walnut pieces
Cooking Instructions
  1. Dissolve the 6 oz. of sourdough starter in 1 c. of room temperature water in the medium bowl. Then stir in 400g of whole wheat flour until the dough becomes very stiff - about 100 stirs.
  2. Knead the dough on a floured work surface until the dough ball is smooth and tight - about 15 to 20 minutes. Try to keep the dough fairly wet - use just enough flour to keep it manageable.
  3. Clean out the medium bowl and coat the dough ball with 1 t. of oil and place it into the bowl. Cover the bowl with cling film and kitchen towels. Let the dough rise for 12 to 18 hours.
  4. Stir together 200g of rye flour, 300g of whole wheat flour and 15g of kosher salt in the large bowl. Stir in 2 c. of water until stiff and knead into a tight ball. Cover and rest for 15 minutes.
  5. Press out the dough onto a floured work surface until it is about 1" thick. Press out the starter ball on top until both layers total about 1" thick.
  6. Roll up the layers into a log and press them flat so that they are about 2" thick. Fold and press the layers together until layers are completely blended together. Roll the dough back into a tight ball then cover and rest for 15 minutes.
  7. Separate the dough into two equal pieces and press them out until they are about 3/4" thick. Cover the dough pieces with the roasted walnut pieces.
  8. Separately roll and fold both dough pieces until the walnuts are fully incorporated. Cover and let rest for 5 minutes.
  9. Shape the dough into two loaves. Cover and let rise until double in bulk - between 1 and 3 hours.
  10. Turn oven to 425F and to preheat for 30 minutes before baking - 45 minutes if you have a baking stone.
  11. Bake for 30 minutes. Cool loaves completely on wire rack before cutting.
Notes
To develop more crust you can place a small pan of water into the oven before the loaves are inserted or spray some water into the oven just after the loaves are inserted. You can also brush the loaves with egg wash for a shiny crust or some milk for a darker crust.
AttachmentSize
Whole-Wheat-Rye-Walnut-Bread_400x300.jpg17.23 KB

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Is this the bread that we

Is this the bread that we had at Christmas? It was yummy.

This is the bread.

This is the bread.