Print

Honey Walnut Sourdough Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful fusion of sweet honey and earthy walnuts, this sourdough bread evokes comfort and tradition.

Ingredients

Scale
  • 100 grams sourdough starter (1/2 cup)
  • 100 grams honey (scant 1/3 cup)
  • 330 grams water (1 1/4 cups + 2 Tablespoons)
  • 500 grams bread flour (3 1/2 cups)
  • 12 grams salt (2 teaspoons)
  • 90 grams walnuts (3/4 cup)
  • 4 grams cinnamon (2 teaspoons)

Instructions

  1. Make the dough by combining 100 grams sourdough starter, 100 grams honey, and 330 grams water in a large mixing bowl.
  2. Add 500 grams bread flour and 12 grams salt into the mixing bowl.
  3. Mix until all ingredients are well incorporated.
  4. Fold in 90 grams walnuts and 4 grams cinnamon until evenly distributed.
  5. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes.
  6. Stretch and fold the dough over itself every 30 minutes for a total of four times over the next two hours.
  7. Bulk ferment the dough in a warm spot until it doubles in size, about 240-360 minutes.
  8. Pre-shape the dough into a round on a lightly floured surface, allowing it to rest for 20 minutes.
  9. Final shape the dough into a tight ball or batard, tucking the edges under to create surface tension.
  10. Cold proof the shaped dough in the refrigerator for 720-2880 minutes for enhanced flavor.
  11. Score the top of the dough with a sharp blade to create a beautiful pattern and allow for expansion during baking.
  12. Bake in a preheated oven at 450°F (232°C) for 30-40 minutes until golden brown and hollow-sounding when tapped on the bottom.

Notes

For sugar substitutes, consider using stevia, monk fruit, or allulose for reduced sugar options. Store in a paper bag or bread box for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/honey-walnut-sourdough-bread/