Whole Wheat Rye Nut Sourdough Bread
Healthy sourdough bread made with a yogurt starter, with walnuts and pecans
Ingredients
Yogurt starter (see page 106 (sponge section))
10 oz
Water (warm (sponge section))
13 oz
Whole wheat flour ((sponge section))
12 oz
Water ((main dough section))
8.5 oz
Dry yeast ((main dough section))
0.5 oz
Salt ((main dough section))
0.33 oz
Whole wheat flour ((main dough section))
11 oz
Rye flour ((main dough section))
8 oz
Bread flour ((main dough section))
6 oz
Walnuts (chopped, lightly toasted (main dough section))
2.5 oz
Pecans (chopped, lightly toasted (main dough section))
2.5 oz
Instructions
1
Sponge
Use the sponge method. Mix sponge ingredients and ferment at room temperature for 8 hours or overnight.
2
Main Dough Fermentation
Mix main dough ingredients and ferment at warm room temperature for 1 hour.
3
Shaping
Divide large loaves to 2 lb 4 oz (1050 g), medium loaves to 1 lb 8 oz (700 g). Shape into rounds or batards. Spray the surface with water and dust generously with flour.
4
Proofing
Proof until doubled in volume. Score the surface.
5
Baking
Bake at 425°F (220°C) for 30 minutes, then lower to 350°F (180°C) and bake until done.
