Whole Wheat- Walnut Sour Dough Bread

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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. 

Choreography: 
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. 

Ingredients:
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) 


Procedure:
  • 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 
  • When the oven is hot, turn the proofed dough onto a sheet of parchment paper and slip onto the hot baking stone.

  • 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









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