You are here:
  1. Home
  2. Breads & rolls
  3. Sourdough Walnut Bread (converted from Dan Lepard "The Handmade Loaf")


1 Sourdough Walnut Bread (converted from Dan Lepard "The Handmade Loaf")

2 Breads & rolls recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Sourdough Walnut Bread (converted from Dan Lepard "The Handmade Loaf")

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

1 portion(s)

Walnut Paste

  • 50 g walnuts
  • 50 g water
  • 2 tablespoons honey
  • 20 g Butter
  • 1 pinch sea salt

Dough

  • 220 g water
  • 100 g Leaven
  • 1 teaspoon dried yeast
  • 100 g walnut Paste
  • 100 g halved walnuts
  • 400 g Bakers Flour or Bread Flour
  • 100 g Rye Flour or spelt flour
  • 1 1/2 teaspoons sea salt
Add to shopping list
  • 6
    3h 25min
    Preparation 2h 45min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Walnut Paste

  1.  Place the butter into the mixing bowl and brown 3mins/varoma/speed 2.

    Place the walnuts into the mixing bowl with water, honey, and salt Mill 20 sec/ speed 9.

     

    2. Dough

  2. Add water, leaven and yeast into mixing bowl and mix 10 sec/speed 6. Add the bakers flour, rye flour and salt  and mix 6 sec/ speed 6. 

    Then knead 2 min/Closed lidDough mode. Remove dough and transfer on to a thermomat and  knead through walnut halves. Place dough into an oiled bowl and leave to prove at room temperature for 1 hour.

     

    Take two dry tea towels and line two 1.5 litre deep bowls with them so that the excess cloth hangs over the edge.  Dust the cloths liberally with flour.  Divide the dough into two pieces.  Shape each piece of dough into a ball and place each ball seam side up in the cloth lined bowls. Cover the dough with the edges of the cloth and and leave to rise in a warm place for 2 - 2 1/2 hours or until almost doubled in height.

     

    Preheat the oven to 210 degrees C.  Carefully upturn the dough out on to a flour dusted baking sheet, and cut a criss-cross pattern in the top with a razor blade. Bake in the centre of the oven for 35 -40minutes, until the loaf is a good rich brown colour and when tapped on the bottom it sounds hollow.  Leave to cool on a wire rack.

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • You could let the dough rise

    Submitted by Debrah on 3. September 2015 - 21:34.

    You could let the dough rise overnight in the fridge.

    Login or register to post comments

  • Hi, This recipe makes two

    Submitted by Debrah on 3. September 2015 - 21:33.

    Hi, This recipe makes two small loaves.

    Login or register to post comments

  • HI - sorry, not a bread pro;

    Submitted by swimpiscine on 3. September 2015 - 18:54.

    HI - sorry, not a bread pro; are you suppose to combine the 2 balls of dough to form one  loaf or is this recipe for 2 loaves please? Thank you!

    Login or register to post comments

  • Could I let the dough rise

    Submitted by heaysman on 17. August 2015 - 17:53.

    Could I let the dough rise overnight?

    Login or register to post comments

  • You may have a different

    Submitted by Debrah on 12. July 2015 - 21:13.

    You may have a different result depending on the Leaven (starter) you use, also the temperature of the room will have an effect on rising times.

    Login or register to post comments

  • Yummy bread! Very easy to

    Submitted by jarmancooking on 12. July 2015 - 17:28.

    Yummy bread! Very easy to make. It didn't rise as much as I wanted not sure where I went wrong.

    Login or register to post comments