The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole rye and wheat flour sourdough bread with walnuts and sunflower seeds

MaximusTG's picture

Whole rye and wheat flour sourdough bread with walnuts and sunflower seeds

 Wanting to bake another sourdough bread with a larger portion of whole rye, I started searching on the internet, and came across this recipe:

This was interesting because I had some walnuts left from something else. Not quite enough, so I added some sunflower seeds. Roasted them a bit.

I had already fed my sourdough starter and put it in the refridgerator before it reached its peak. The recipe mentions adding instant yeast in the final dough. I omitted that, because I wanted it pure sourdough.

Around midnight last Saturday I made the levain, whole rye, water, my starter. Did add a bit more than in the recipe. Left this out to ferment. 14.00 in the afternoon on Sunday I made the final dough, but did not let it rise outside, but instead kept it in the refridgerator (I had a party, so I didn't have time to bake it then). A 24 hour rise in the refridgerator later I took it out, formed a batard and let it proof for about 2,5 hours on a couche. 
Baked following recipe, and this came out: 

Update: Crumb photo's:


thomaschacon's picture
thomaschacon (not verified)

Nice breads, nice post!

I just made a few loaves of something similar myself that were based on Hamelman's walnut rye.

I added a lot of walnut oil (2 tbsp/loaf) which changed the texture a lot. Very soft for a rye, but delicious. Something to try when you make them again.

I love the shaping. The loaves almost look like walnut halves.

dabrownman's picture

the color of the cumb the walnuts bring to bread?   Very nice scoring.  This bread is tempting and must be addicting.

PiPs's picture

Looks great!

Can't help but comment on walnut breads ... one of my favourites. It works so well with the flavour of rye.


MaximusTG's picture

Thanks for all the nice comments guys! Have to agree on the effect of walnut on the crumb. It doesn't really show in the photo's, but it had a real nice color to it. 

Feels really good, to produce this kind of bread. Seems all that baking has given me a level of knowledge and experience to be able to adjust a recipe to my schedule, as well as adjusting some of the ratio's and ingredients :). 

Never really had much sourdough bread to eat before I started baking it myself. You can only get it at some bakers, and almost never at supermarkets here. It's much easier on the stomach.