The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spiced Walnuts SD with 50% Sprouted White Wheat & Rye

Elsie_iu's picture

Spiced Walnuts SD with 50% Sprouted White Wheat & Rye

This loaf was partly inspired by the tempering technique in Indian cooking. The aroma of spices blooming in hot oil is notably different from that of dry toasting spices. This makes sense: we all know the flavor of spices is oil-soluble :)



Spiced Walnuts SD with 50% Sprouted White Wheat & Rye


Dough flour (all freshly milled):

120g      40%       Whole white wheat flour

90g        30%       Sprouted white wheat flour

60g        20%       Sprouted rye flour

30g        10%       Whole rye flour


For leaven:

16g       5.33%       Starter

32g       10.7%       Bran sifted from dough flour

32g       10.7%       Water


For dough:

268g      89.3%       Dough flour excluding flour for leaven

150g         50%       Whey

88g        29.3%       Water

80g        26.7%       Leaven

5g          1.67%       Salt



-g              -%        Mixed whole spices (1 tsp coriander seeds, 1/2 tsp each of cumin seeds and black peppercorns)

30g         10%       Raw walnuts

-g              -%       1/2 tsp cooking fat (I used ghee)



308g        100%       Whole grain

278g       90.3%       Total hydration


Sift out the bran from dough flour, reserve 32 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Prepare the ingredients under add-ins. Heat the fat of choice in a pan, put in the whole spices when it is warm-hot. When they start to smell fragrant, turn the heat to low and mix the raw walnuts in. Keep on stirring the mixture until the walnuts are toasted. Set the mixture aside until needed.

Combine all leaven ingredients and let sit until doubled, around 4.5 hours (21°C).

Roughly combine all dough ingredients except for the salt and let it ferment for 20 minutes. Fold in the salt and ferment for 20 minutes. Knead in the add-ins and proof for 3 hours 20 minutes longer.

Preshape the dough and let it rest for 40 minutes. Shape the dough then put in into a banneton. Retard for 10 hours.

Remove the dough from the fridge and let it warm up for 30 minutes. Preheat the oven at 250°C/482°F. Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.



I got fair oven-spring for this loaf and it didn’t spread much in the oven. This was probably due to the addition of whole rye, which is known to be less prone to spreading. The crust is quite crispy and browned pretty well, likely attributed to the sugar from the sprouted grains.



Once again, I cut into the loaf way earlier than I should… Can you blame me though? I’m not one who can resist the aroma of toasty walnuts, warming spices and malty grains, well, at least not for long. Sweetness dominates the flavor at the beginning, yet sourness slowly emerges as one keeps swallowing. I prefer to use whole spices rather than ground spices since I can keep getting surprising pops of flavors with different bites this way.




Sichuan fish fillets & silken tofu, Pressure cooked pork knuckle & peanuts in a Chinese fermented red bean curd sauce, and oyster sauce braised enoki mushrooms served over choy sum


Homemade samosas, cholar dal, tandoori salmon & chicken drumsticks, sautéed spinach, red peppers and mushrooms, and spiced basmati rice



Danni3ll3's picture

I love East Indian food and what you posted above looks amazing! Just like your loaf! Just simply amazing! And I certainly don’t blame you for cutting into it a tad early! 

Elsie_iu's picture

If no one employs me, I know who to ask for help :)

Glad to know that you like Indian food as well: it's not among the favourite cuisines in HK. Hopefully, people will be exposed to dishes from more regions of the world. That way, I no longer have to seek out restaurants selling less popular food that're hidden somewhere else. 

In fact, I'm not really ashamed to tell you that I don't regret cutting into the bread early! I guess we've all been there before? Glad you like the post, Danni!


isand66's picture

Great combo of flavors in this one.  The crumb looks like it is bursting with flavors.

As always your cooking and collections of foods is beyond amazing!


Elsie_iu's picture

Considering your liking for rye, I figure this loaf would suit your taste buds :) It's indeed quite flavorful because of all the whole spices I put into it. However, one must love cumin, coriander and black peppercorns in order to enjoy it as you can definitely tell they're there. 

Thanks for the compliment, Ian! I'm looking forward to your sprouted grains bread post!

dabrownman's picture

She sees all of this fine food from all over the world you you make and there isn't a piece of bread to be seen with it anywhere :-)  Since most of these dishes aren't usually served with bread, other than tortillas and Naan, you must be eating it some other time, like warm right out of the oven and why you are cutting into it before it cools:-)

It all looks so good.  When you graduate from school the first thing you need to do is get a commercial drivers license to drive your huge Semi Trailer Truck size food truck around Hong Kong to spread the good food from around the world news! So no need for any high cost brick and mortar restraint nonsense with lots of employees that are nothing but problems that take up all of your time you could devote to cooking and getting rich at the same time:-)

PS even with a tractor trailer you will probably have to cut the menu down some though:-)

Just a thought.  Well done and happy baking

Elsie_iu's picture

I think I just saw her muttering to herself that she doesn't care as this is non of her biscuit... errr business. See! She is heading towards the biscuit tin instead :) I seldom have bread for lunch and dinner, with the exception of sandwiches, naan and tortillas as you've mentioned. I don't make sandwiches with this kind of add-ins-loaded sprouted grains bread. Whenever I do, either that I can't taste all elements of the bread or I find the bread too flavorful for the sandwich toppings. Therefore, I usually eat it plain for breakfast: no butter, no jam, no nothing :) I do have it with half a glass of tea-infused skim milk and a small bowl of caramel granola topped skim milk yogurt (both homemade...) though. In fact, I'm not as impatient as I made myself sound: the bread was already cooled for two whole hours with the fan on before I cut it! Sprouted grains bread, especially when it has rye in it as well, takes ages to set... Oh, but why didn't I let cool overnight? You caught me! I always like to taste a thin slice of the bread soon after it's out of the oven :)

The food trunk thing sounds fun, only it might be hard to get started on that. It's pretty difficult to get this kind of license in HK... You get to meet a ton of criteria before they'd issue it. There're also quite a few restrictions on the maximum number of dishes sold, cooking method etc. That said, the biggest challenge would still be deciding on a menu :) The other thing is, food trucks in HK aren't really targeting at HK people. Rather, they sell "HK specials" for the purpose of attracting tourists. The majority of their customers are probably tourists since the food they sell are always quite expensive... Maybe this phenomenon will change one day?

Thanks for the interesting idea!

Mini Oven's picture
Mini Oven

Everything looks and sounds so good!  I'll have to try that with the spices, peppercorns and walnuts!  Thank you!

Elsie_iu's picture

Considering your love for rye, I'm sure you'd like this bread. The spices shine through without masking the flavor of the grains, which is because I've kept them whole instead of powdering them. And adding toasted walnuts is always a good idea, especially for rye bread :) 

Glad you like the bread!