The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Imperial Poter-Walnut-Rye-Spelt-Sandwich Loaf!

Luke_on_Loaf's picture

Imperial Poter-Walnut-Rye-Spelt-Sandwich Loaf!

This was the result of a whatever-I-had-in-the-pantry + I-need-a-good-camping-loaf. It was so good I decided to put it on here. It went something like this:

329 g King Arthur AP flour

174 g King Arthur White Whole Wheat

42 g King Arthur Bread Flour

260 g Local Stone-Ground Spelt, 60 sift (From Migrash Farm in Baltimore County, MD!)

336 g Flying Dog Gonzo Imperial Porter, 10% ABV

219 g H20, warm-ish

330 g medium-ripe levain (~100% hydration, mostly local wholegrain stone-ground rye, also from Migrash, + a little KA bread flour)

2 metric handfuls of walnuts, chopped 

1 Tablespoon + 1 teaspoon coarse kosher salt


I did a ~4 hour Autolyse with the flour, the beer, and the water while the levain was doing its thing. Mixed, performed 5 or 6 stretch and folds, then let sit over night for a total of about 12 hours for the bulk ferment. Divided, shaped, and threw into loaf pans. ~3 hour proof, Slashed and threw in the oven at 450 for about 40 mins. 

Supple, sweet, tangy, nutty, robust. Perfect. Each bite reminds me of the outdoors. 

Can't wait to take it camping!





isand66's picture

I bet this must be a tasty bread!  Nice combo of flavors and healthy to boot.

gavinc's picture

I like your style! Looks great.  I hope there was beer left over for the baker :) 

dabrownman's picture

Imperial Porter or stout are two of my favorite beers.  They both work great in bread!  Perfect for the woods and camping.  Well done and happy baking