Crusty Walnut Wheat Bread Recipe
Prep Time:
14 hours
Cook Time:
45 minutes
Servings:
8 Servings
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
  1. In the bowl of a stand mixer, combine all ingredients.
  2. Mix on low speed for 10 minutes. The dough should be smooth, slightly tacky, and stretchy.
  3. 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%.
  4. Turn the dough onto a lightly oiled cutting board.
  5. Fold the dough gently a few times and shape into a round.
  6. Transfer to a floured brotform or cloth-covered bowl.
  7. Cover and rest for an additional 1–1 ½ hours.
  8. Preheat the oven to 450 F 30 minutes prior to baking and place a large Dutch oven in the oven to preheat.
  9. Transfer the dough to the preheated Dutch oven and make a 4-inch slash on top using a sharp knife or bread lame.
  10. Cover the Dutch oven and bake until the dough is pale, shiny, and visibly risen — about 35 minutes.
  11. 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.
  12. Let cool for 1 hour before slicing and serving.