Having warm freshly baked bread for breakfast is great, and a bread filled with rich tasty walnuts makes it even better. Ever since I grew up, has bread been an important part of the daily meals. In most parts of Scandinavia are the breakfast still considered the most important meal of the day, and families tend to sit down together around the kitchen table to start the day with a few slices of bread.
We still make breakfast the same way as we did when we lived in Norway, but it hasn’t always been easy to find good handmade bread, so what better excuse do you need for making your own bread. Not only do you know exactly what ingredients have been used, but you can also experiment to get just the type of bread you love.
One of these breads for us is a walnut sourdough bread, the basis for the bread could be almost any kind of white sourdough bread or a bread made with a rye starter. Just remember that the amount of white flour should be a lot higher than for example rye, as the rye taste would overwhelm the walnut taste.
Makes 2 Small & 1 Large bread
Preperation time 45 min (over a 3hour period)
Cooking time 35-40 min
250 g Sourdough starter, newly refreshed.
900 g Organic Untreated White Flour – Shipton Mill
100 g Organic Rye Flour (Type 997) – Shipton Mill
650 g Water
100-150 g Walnuts
20 g Salt
- Start by roasting the walnuts in the oven at 180ºC for 7-10 min, cool down before they are added to the dough
- Follow the same steps initially as when making the basic sourdough bread
- When adding the salt, add the walnuts too.
- Then knead for 10-15 min.
- Stretch and fold the bread every 30min, 4 times.
- After you are done with stretching the dough, shape the breads and put them to rest in the bannetons
- When proving is done, score the bread and bake in the oven for 35-40min at 240ºC