This bread, adapted from a recipe in Amy's Bread, is a chewy whole wheat bread,
filled with walnuts and cracked wheat with a hint of maple.
This sour dough bread requires a ready, ripe, medium stiff sour dough starter (rye , white or a combination). The bread ingredients are mixed, can be hand stretched & folded, covered, and left to enjoy a slow cool rise (8-10 hours). The nuts and cracked wheat are kneaded in after the first proofing period. The second proof should be carried out in a warm draft-free location (a less than 100 degree oven or proofing box is perfect) for about 90 minutes. Bake in a very hot oven, preferably on a baking stone, with steam.
2 oz warm water mixed with 3/4 tsp instant yeast
9 oz whole wheat flour
4.5 oz bread flour
1 oz corn meal
1 scant Tbsp kosher salt
8 oz cool water
8 oz sour dough starter (see: Sour Dough Starter )
2 Tbsp maple syrup (dark is best)
6 oz chopped walnut pieces (toasting is optional)
5 oz cooked and cooled cracked wheat (4 oz boiling water mixed with 3 oz cracked wheat)
2 Tbsp neutral vegetable oil for greasing the bowl
Additional all purpose flour to dust the kneading surface and to dust proofing basket (if one is used)
- Combine and stir 1/4c water and yeast.
- Combine flours, corn meal, salt in another bowl
- Add the 8 oz water and maple syrup to the yeast mixture and then mix in the dry ingredients
- Mix to form shaggy dough and turn out onto a lightly floured surface
- Stretch and fold to form an organized dough that is stretchy. The dough will be slightly tacky. (About 5-8 minutes) or knead in a stand mixer for 3-4 minutes until a smooth stretchy dough is formed
- Grease the mixing bowl, place the smooth dough into the bowl, turn so that all sides are greasy and cover with plastic wrap
- Place in fridge and allow to proof for 8-10 hours
- IN THE MEANTIME, chop the nuts and prepare the cracked wheat , set aside
- Fold the walnuts and cracked wheat into the dough. Deflate and stretch & fold several times to evenly distribute the ingredients.
- Divide the dough into two roughly equal pieces. Roll into a round shape
- Flour a lined proofing basket and place the dough seam up. Place in warm draft free space and allow to rise for 90- 120 minutes, until the dough is approximately doubled in bulk
- When the dough has been proofing for about an hour preheat the oven to 450 degrees. If you have a baking stone, heat it in the oven. Place a pan of water, or fill the oven steam pan with water
- Bake at 450 degrees for 20 minutes. Decrease the temperature to 400 degrees and bake an additional 10-12 minutes. Remove from oven and cool completely before slicing.This bread stores well at room temperature for 2-3 days. Re-heat for a few minutes to re-crisp the crust. As the picture shows, this bread slices beautifully.
Other sour dough recipes on Bread and Babka include Sour Dough Oatmeal Loaf and Sourdough Honey Challah