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Cashew-walnut whole-grain sourdough bread

updated

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Ingredients for 1 servings:

  • 400 g rye sourdough, whole grain, ready made
  • 50 g walnuts
  • 80 g cashew nuts
  • 15 g yeast
  • 12 g salt (up to 15 g)
  • 450 g whey
  • 500 g whole wheat flour
  • 400 g wholemeal spelt flour
  • 10 g grape seed flour
  • 2 tbsp grape seed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

from the brick

Knead all ingredients into a smooth dough, then let it rest briefly and work it into the stretch and fold method. Place it in a floured proving basket and cover. Let it rise for approximately 1-2 hours. The dough should have increased in size considerably. Preheat the oven to 230°C (450°F). Place the bread in the oven, stirring with steam, and bake for 15 minutes. Reduce the heat to 200°C (400°F) and bake for another 25-35 minutes. Test for doneness by tapping or using a core temperature probe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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