The Fresh Loaf

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Spelt Multi-grain Walnut Sourdough Bread

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isand66's picture
isand66

Spelt Multi-grain Walnut Sourdough Bread

 I wanted to make a fairly uncomplicated bread with a good portion of spelt flour and while I was at it I decided to add some walnuts since I love nuts and my new apprentice Max is quite the nut as well.

My wife picked up some chocolate infused olive oil on close-out at William Sonoma so I figured that along with some chocolate vinegar would be a good compliment to the mix of nutty flours along with the walnuts.  I'm not sure you really end up tasting too much chocolate flavor but it did add some nice chocolate undertones to the final bread.

Maxonbeach
New Apprentice Max Loving the Sand

I let the flours autolyse with the water overnight for around 12 hours before mixing in the other ingredients and let it bulk ferment for another 12 plus hours before baking it off.

The final bread was a nice nutty, chewy bread perfect for some hard cheese or olive oil.  The crumb was nice and moist and open and the spelt flour really added a wonderful taste to this one.

Closeup1

SpeltMultiGrainWalnut

Closeup2

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.

 Main Dough Procedure

Mix the flours with the water for about 1 minute.  Place it in a covered bowl and let it sit at room temperature or in your refrigerator overnight for around 12 hours.

The next day cut the starter in pieces and add it along with the oil and vinegar to the dough and mix on low-speed or by hand for 4 minutes.  Next add the chopped walnuts and mix until incorporated for about 1 minute.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired and cover with a moist towel or oiled plastic wrap.  The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Scored

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb

CrumbCloseup

 

Comments

bakingbadly's picture
bakingbadly

Nice bake, Ian. Love that glossy crumb, even more so with chunks of walnut. Also never heard of chocolate infused olive oil and vinegar, at least until now... My interest is piqued. 

Zita

isand66's picture
isand66

Thanks Zita.  We have a local store that sells all kinds of infused vinegars which you would love.  The olive oil though came from a specialty cooking store and was being closed out so it was reasonably priced.  We are always on the lookout for new and different cooking products.

This bread was tasty and I'm sure you would enjoy it.

Regards

Ian

dabrownman's picture
dabrownman

A nice combination of multi-grain flours to go with the chocolate V&O.  The crust has the golden color Lucy loves so much. The nuts were a nice addition for sure.  Has to be a great tasting bread too.  The crumb looks open, moist and soft too.  This has to be a great tasting bread.   Well done Ian.

We started the levain a day early this week, on Tuesday to give it a 48 hour retard before using today.  We have similar multi-grain bread in mind with seeds, walnuts and figs. 

Happy baking

isand66's picture
isand66

Thanks DA.   You and Lucy would like this one.  It's certainly very tasty and has a great nutty flavor.  Your next bake sounds like it will be a good one.  Look forward to seeing it soon.  I was at my main office in PA until yesterday so I have not had a chance to start on another bake yet.  

Regards

Ian

varda's picture
varda

and so does Max.    -Varda

isand66's picture
isand66

Thanks Varda.  The bread came out as good as I hoped for and Max is fitting in with the family.  The kitty cats though are still getting used to his enthusiasm.

Regards,
Ian

PMcCool's picture
PMcCool

It must have a delightful flavor.

Paul

isand66's picture
isand66

Appreciate your kind words.  It was a very tasty loaf.

Regards

Ian

FlourChild's picture
FlourChild

Love this bread!  Walnuts, olive oil and chocolate sound great to me.  Now you have me thinking I need to make a walnut levain very soon!

isand66's picture
isand66

A walnut levain.....what a great idea!  Look forward to hearing about how it goes if I don't try it myself first :).

Thanks for the comment.

Regards,
Ian

evonlim's picture
evonlim

hi Ian, spelt is one of my favorite flour.. used it all the time in my baking and starter. walnuts, a brain food. i love them. with your addition of chocolate vinegar and olive oil, i can't imagine how the flavor will be.. i know it will be good. this is a bold combination. green with envy... :)

happy baking!! 

evon

isand66's picture
isand66

I love Spelt as well.  Thank you for your comments.  I'm sure you would love this one.

Look forward to your next bake.  I'm working on a rye type bread next.

Regards,
Ian