Sourdough Bread with Toasted Walnuts

The aromatic starter – made from wheat flour and rye sourdough – gives this bread not only a distinct and rich flavor but also a particularly fluffy crumb. The toasted walnuts add a welcome crunch.

Try also my other sourdough breads:

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Sourdough Bread with Toasted Walnuts

Recipe by Anna BembryCourse: Breakfast/BrunchDifficulty: Medium


Prep time


Baking time


Resting and proofing




  • Starter
  • 30 g / 1.1 oz active sourdough

  • 70 g / 2.5 oz plain wheat flour

  • 20 g / 0.7 oz whole wheat flour

  • 70 g / 2.5 oz water, lukewarm

  • Bread dough
  • the entire starter

  • 290 g / 10.2 oz water, lukewarm

  • 370 g / 13.1 oz plain wheat flour + extra for dusting

  • 30 g / 1.1 oz whole wheat flour

  • 2 g / 0.07 oz dry instant yeast or 5 g / 0.2 oz fresh baker’s yeast

  • 10 g / 0.4 oz fine sea salt

  • 100 g / 3.5 oz chopped walnuts

  • Equipment
  • cast iron pot, Dutch oven or clay pot with a lid


  • Prepare the starter: In a medium bowl, combine all ingredients and knead briefly by hand. Cover the bowl tightly with plastic food wrap or a lid and let it rest overnight at room temperature.
  • Prepare the dough: The next day, stir together starter, water, yeast, and salt. Add the flours and knead using a mixer, fitted with dough hooks, until a smooth and elastic dough has formed. Cover the bowl with plastic and set aside to rest for 3 hours, at room temperature.
  • Meanwhile, toast the walnuts in a fat free pan for about 10 minutes, until fragrant and let them cool down.
  • Stretch and fold: To stretch and fold your dough first dip your hand in water. It will prevent the dough from sticking to your hand. Then push your hand deep under the dough, pull the dough to you, and fold it over the rest of the dough. Repeat the process from all sides until the whole dough is folded and lies round and tight in the bowl. Cover the bowl and set it aside to rest for 3 more hours.
  • Sprinkle the toasted walnuts over the dough, then stretch and fold again. Cover the bowl and let the dough rest for 1 hour.
  • Shape: Transfer the dough onto a flour-dusted workspace and form a round or oblong loaf. Sprinkle the dough with flour and gently rub it into the surface. Place the dough – seam side down – in a proofing basket, cover it with a clean kitchen towel and set aside to proof for 1 hour.
  • Bake: Preheat the oven, with the pot in it, to 465 F / 240 C. Tilt the dough from the basket directly into the preheated pot (the seam side will be up now), cover with the lid, and bake for 50 minutes. Remove from the oven and let cool down completely on a wire rack before slicing.

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