Learn to bake sourdough bread - the best bread in the world!
Get discount here!

Amazon Portal - Purchase on Amazon!

Links on this site are often my affiliate links.

Amazon Portal - Purchase on Amazon UK!
Discovering Sourdough, The Books:
Discovering Sourdough - The bread books!
Favorite Bread Baking Equipment

Basic White with Walnuts Variation

The really fun thing about Basic White sourdough is that you can do so many fun variations with it. Adding walnuts is one fun variation. Many people like adding walnuts without adding sugar to the dough so the bread is not too sweet. I have two variations here for you today. One is a slightly sweet walnut bread and one is a savory variety.

I found out that adding walnuts to a dough can cause the dough to have a greyish cast. To avoid that problem, I thought of encasing the walnuts in two different ways to avoid leaching of the walnut color into the dough.

SWEET:

The first variation uses sugared walnuts and the second one uses a batter/dip method. To make the slightly sweet variation I used 4 oz of walnuts and followed the direction from this site:  http://www.mnn.com/food/healthy-eating-recipes/stories/candied-walnut-recipe . I did use half the amount of salt called for.

The walnuts were added to a one pound loaf of bread, so double or triple the amounts if you are planning on making several loaves. I made the candied walnuts, which were absolutely addicting by the way, and then cooled them. I folded them into the dough during shaping time.

The dough was proofed for 2.5 hours and then baked (slash and spray with water before placing on the lid) with roasting lid for 20 minutes at 450 degrees, then the lid was taken off and the oven was turned down to 425 degrees and baked for 10 minutes more.

Here are the results, a slightly sweet, delicious breakfast or gift loaf, awesome when toasted:

‘The sugared walnuts created a pocket of tasty cinnamon sugared goodness right around each nut and also caused some leakage while proofing the dough.

SAVORY:

To make a savory variation with no added sugar I did this: For one pound of dough I took 4 oz of walnuts, toasted them in a baking sheet for 5 minutes in a 375 degree oven (cool somewhat when done), then I took one large egg, added one tablespoon of water and a sprinkle of salt then beat it well.

I took the walnuts and put them into the egg mixture and stirred well to coat. Then I took out the walnuts a little at a time and dropped them into a bowl of whole wheat flour. I took them out and shook off any excess flour and then put them all spread out on a baking sheet and baked them at 375 for 5 more minutes.

Then cooled them before adding to the dough. (Bake in the same way described above) This was the savory variation. You could add different spices to the flour mixture to add your own variation. Here are the results for the savory loaf of Walnut Bread:

The Basic White sourdough bread recipe can be found here:

http://northwestsourdough.wordpress.com/2010/05/04/basic-white-sourdough-using-100-hydration-starter/

If you want to follow the the thread on the problem with grey crumb for walnut bread and solving the problem see the sourdough forum here: http://teresal.proboards.com/index.cgi?board=general&action=display&thread=939

I will be submitting this post to Yeastspotting, if you haven’t done it yet, check it out!

Have fun baking, I know I sure do!!

Similar posts
  • Worth Repeating – Discussions on Bread BakingHello fellow bakers, Sometimes my students will ask me questions and the answers get buried in time. So I thought I would repeat some of the following on dough development and hydration conversion: The stages of Dough [...]
  • Sourdough English Muffins – Oldie but Goodie!This post is an excerpt from my four volume book “Discovering Sourdough.” I thought it would be nice to use for an “Oldie but Goodie” post. Have fun!  SOURDOUGH ENGLISH MUFFINS English Muffins are griddled, they are fun to make. This recipe will make about 16 muffins.                 In the morning mix [...]
  • Dough Hydration, What Does That Mean?What Does Hydration Mean – in Baking Terms? (This is an excerpt from my Sourdough Bread Baking 101 course) Teresa L Greenway Northwest Sourdough – all rights reserved worldwide Hydration, in bread baking terms, means how much water or liquid there is in a given amount of flour, or the ratio of water to flour [...]
  • Video Demo – Blendtec Kitchen Grain Mill ̵...Hello Everyone! I purchased a new Blendtec Grain mill. I had one for years but had to let it go when I moved a while back. I’ve missed it ever since. So I bought it and have a demo of how it works right out of the box on Youtube [...]
  • Baking Hacks & Tips VideosI’ve posted a new video showing how to clean out gunky wet dough from bannetons. I decided to post a few more of the baking tip videos here for your convenience. Some were done a while ago, but a brush up on ideas is always [...]

6 Comments

  1. Patty Patty
    July 12, 2010    

    How much weight did you gain preparing the walnuts for & tasting these breads?!? They look amazing. Thanks for your creative inspiration!

  2. July 13, 2010    

    Cute! I have been losing weight lately, and sourdough has never made me gain any weight. Neither does chocolate 🙂

    The glazed walnuts are very addicting!

  3. Patty Patty
    August 20, 2010    

    Hi again Teresa…

    I’d like to make the candied walnut recipe tomorrow, but note you add the walnuts before shaping & then let the dough rise 2-l/21 hours. Since I shape & refrigerate my loaves overnight I’d love to know if you’re still starting your dough the day before–or doing it all in one day. Thanks so much!

  4. August 20, 2010    

    I chilled the dough overnight and then added the nuts and shaped the next day. Teresa

  5. Patty Patty
    August 23, 2010    

    Hi again! I did the overnight fermentation too– just threw the dough in the fridge after the second fold. I then let the dough sit on the counter (in the container) for about an hour before dividing & shaping it & folding in the candied walnuts (which I didn’t do very well, but practise makes perfect!). Bottom line: the bread was amazing! We all loved it. Thanks so much.

  6. August 23, 2010    

    I am so happy you enjoyed it, I think I need to bake this walnut loaf again!

No Pings Yet

  1. YeastSpotting July 16, 2010 | Wild Yeast on July 15, 2010 at 11:03 pm

Leave a Reply

Your email address will not be published. Required fields are marked *

Follow on Facebook

Follow on Twitter

Email Sign Up

Categories

Archives

Custom Cutting Boards
My memoir - It might surprise you. Click here:
Reach for Joy - My Memoir