Sourdough Bread with Walnuts

The aromatic starter dough, made from whole wheat flour and sourdough, gives this bread not only explicitly more flavor, but also a particularly fluffy crumb. The roasted walnuts make for the crunch. Mild sausage and cheese, as well as subtly spiced spreads fit wonderfully. Please try it out. It’s worth it!


  • Difficulty: advanced
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For the starter
  • 30 g sourdough
  • 70 g plain wheat flour
  • 20 g whole wheat flour
  • 70 g lukewarm water
For the main bread dough
  • the entire starter
  • 290 g lukewarm water
  • 370 g plain wheat flour + some for dusting
  • 30 g whole wheat flour
  • 2 g dry yeast of 5 g fresh yeast (a roughly pea-sized ball)
  • 10 g sea salt
  • 100 g chopped walnuts


  1. To prepare the starter mix all ingredients in a bowl. Cover it tightly with aluminum foil and allow to rest overnight at room temperature.
  2. The next day mix your starter dough with 290 g water, dissolve yeast and salt in the mixture, add flour. Knead the dough either by hand or with a hand mixer, with kneading hooks until you have a smooth and elastic dough. Cover the bowl with aluminum foil and leave to rest for 3 hours at room temperature.
  3. In the meantime, roast the walnuts in a fat free pan and let them cool down.
  4. After 3 hours stretch and fold the dough for the first time: push your hand moistened with water 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 leave to rest for 3 hours.
  5. Sprinkle the roasted walnuts over the dough. Stretch and fold the dough again. The walnuts should be evenly distributed in the dough. Cover the bowl and let it rest for 1 hour.
  6. Take the dough out of the bowl onto a dusted working surface, form a round or oblong loaf of bread, dust it well with flour and place with the smooth side facing upwards in a bread proofing basket or in a bowl lined with a clean cloth. Cover the basket with a cloth and leave to ripen for 1 hour.
  7. Preheat a cast iron pot with lid together with the oven for approx. 30 minutes to 240 ° C / 465° F.
  8. Remove the pot from the oven, tilt the dough from the bowl directly into the hot pot, place the lid on it and bake for 50 minutes.
  9. Remove the baked bread from the pot and let it cool on a cooling rack.

Tip: It’s not a problem if you do not have a cast iron pot. Glass, ceramic or clay pots and forms with lids are also excellent for bread baking. It is important that the pot (form) is well heated and the dough is put into the hot form. This ensures beautiful crust and a good volume.




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