Sourdough Walnut Bread

Makes 16
Prep 40 m
Rise 105 m
Bake 45 m

Ingredients

Starter:

Dough:

Directions

Starter:

  1. 1 of 1 Prepare 1 day but not more than 3 days ahead. In medium-size bowl, sprinkle yeast over warm water. Let stand until foamy, about 5 minutes. Stir to dissolve yeast. Stir in bread flour. Cover with clean kitchen towel. Let ferment at room temperature, 1 to 3 days; stir mixture twice a day. Starter will be bubbly and pleasantly sour-smelling. (See Note.)

Dough:

  1. 1 of 6 In large bowl, sprinkle yeast over warm water. Let stand until foamy, about 5 minutes. Stir to dissolve yeast. Add 1 cup starter, the rye flour, 1 cup bread flour and salt to yeast mixture. Stir in walnuts and 1-1/4 cups bread flour to form dough.
  2. 2 of 6 Turn dough out onto lightly floured surface. Knead until smooth and elastic, 10 minutes, adding more flour as needed to prevent sticking.
  3. 3 of 6 Oil large bowl; add dough and turn to coat. Cover with clean kitchen towel. Let rise in warm place 1 hour or until doubled in volume.
  4. 4 of 6 Punch down dough. Shape into 10-inch oblong loaf. Place on floured, large baking sheet. Cover with towel. Let rise in warm place 45 minutes or until doubled in volume.
  5. 5 of 6 Heat oven to 425 degrees F. Sift 1 tablespoon flour over dough.
  6. 6 of 6 Bake in 425 degree F oven 45 minutes until golden and bread sounds hollow when tapped. Remove to rack; let cool. Serve warm or cooled. Makes 1 loaf.

Note:

  1. 1 of 1 To keep starter for a week or so, place the remaining starter in a large jar. Add 3/4 cup all-purpose flour and 1/2 cup water, and then stir to thoroughly blend. Refrigerate.
Nutrition Information for Sourdough Walnut Bread
Servings Per Recipe: 16
Per Serving: 147 kcal cal., 5 g pro., 25 g carb., 4 g Fat, total, 2 g fiber, 0 g sat. fat, 291 mg sodium, 0 mg chol.