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Multigrain sourdough bread with walnuts. Part 2 #sourdoughbread
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Who loves chocolate butter? I adore it! Especially when I make it at home from homemade cream. It has a childhood taste, simply nostalgic!
To make chocolate butter, I used 500 ml of sour cream (you can substitute with sweet cream), 2 tablespoons of sugar, and 3 tablespoons of cocoa powder. I mixed everything together and used a butter churner. You can also use a hand mixer or a stand mixer. Beat until it starts to separate, with the whey separating from the butter (15-20 minutes).
Ingredients for the bread
100 g whole rye flour (¾ cup)
100 g whole barley flour (¾ cup)
100 g spelt whole wheat flour (¾ cup)
100 g white spelt wheat flour (¾ cup)
50 g seed mix (¼ cup)
250 ml water (room temperature) (1 cup)
7 g salt (1¼ tsp)
100 g active sourdough starter (½ cup)
50 g walnuts (½ cup)
This time, I decided to use the "autolyse" method, which works ideally for dough with wholemeal flour. Wholemeal flour needs to hydrate (swell) so that the final result is a bread with a homogeneous core and more airy texture.
Instructions:
Mix together all types of flour, add the seeds and salt. I prefer to add the seeds to the dough because they manage to hydrate.
Add water and mix the dough lightly (1-2 minutes). Cover the bowl with a towel and leave it at room temperature for 1 hour.
After an hour, add the sourdough starter and knead well until you obtain an elastic and homogeneous dough (10-15 minutes by hand, 45-60 minutes with a stand mixer).
Once you have an elastic, glossy dough, cover the bowl with a towel and let it rest for 1 hour.
After an hour, do a set of stretches and folds, then let it rest for about another hour (approximately 1 hour between folds). Repeat this process 3 times, until the dough becomes fluffy, soft, and airy.
Spread the dough on the table, add the walnuts, and lightly wrap it, forming the loaf. Cover a basket with a waffle towel, sprinkle it with water and flour, and place the loaf in it. Sprinkle flour on top and cover with the towel.
Place the basket in the fridge overnight (10 to 14 hours).
In the morning, heat the oven together with the baking vessel to 230°C (450°F).
Transfer the loaf from the refrigerator directly into the hot baking vessel, make a cut on top of the loaf, and cover with the lid. Place the vessel in the oven and reduce the temperature to 200°C (390°F).
Bake the bread for 1 hour and 15 minutes (or longer until it reaches the desired brown color).
In the following short video, you can also see the bread after baking, and as a bonus, how to make homemade chocolate butter! I hope you find success with this recipe. I'll continue sharing each successful recipe with you. Don't think everything goes perfectly for me— I also make many mistakes from which I learn, and then share the final results with you.
To make chocolate butter, I used 500 ml of sour cream (you can substitute with sweet cream), 2 tablespoons of sugar, and 3 tablespoons of cocoa powder. I mixed everything together and used a butter churner. You can also use a hand mixer or a stand mixer. Beat until it starts to separate, with the whey separating from the butter (15-20 minutes).
Ingredients for the bread
100 g whole rye flour (¾ cup)
100 g whole barley flour (¾ cup)
100 g spelt whole wheat flour (¾ cup)
100 g white spelt wheat flour (¾ cup)
50 g seed mix (¼ cup)
250 ml water (room temperature) (1 cup)
7 g salt (1¼ tsp)
100 g active sourdough starter (½ cup)
50 g walnuts (½ cup)
This time, I decided to use the "autolyse" method, which works ideally for dough with wholemeal flour. Wholemeal flour needs to hydrate (swell) so that the final result is a bread with a homogeneous core and more airy texture.
Instructions:
Mix together all types of flour, add the seeds and salt. I prefer to add the seeds to the dough because they manage to hydrate.
Add water and mix the dough lightly (1-2 minutes). Cover the bowl with a towel and leave it at room temperature for 1 hour.
After an hour, add the sourdough starter and knead well until you obtain an elastic and homogeneous dough (10-15 minutes by hand, 45-60 minutes with a stand mixer).
Once you have an elastic, glossy dough, cover the bowl with a towel and let it rest for 1 hour.
After an hour, do a set of stretches and folds, then let it rest for about another hour (approximately 1 hour between folds). Repeat this process 3 times, until the dough becomes fluffy, soft, and airy.
Spread the dough on the table, add the walnuts, and lightly wrap it, forming the loaf. Cover a basket with a waffle towel, sprinkle it with water and flour, and place the loaf in it. Sprinkle flour on top and cover with the towel.
Place the basket in the fridge overnight (10 to 14 hours).
In the morning, heat the oven together with the baking vessel to 230°C (450°F).
Transfer the loaf from the refrigerator directly into the hot baking vessel, make a cut on top of the loaf, and cover with the lid. Place the vessel in the oven and reduce the temperature to 200°C (390°F).
Bake the bread for 1 hour and 15 minutes (or longer until it reaches the desired brown color).
In the following short video, you can also see the bread after baking, and as a bonus, how to make homemade chocolate butter! I hope you find success with this recipe. I'll continue sharing each successful recipe with you. Don't think everything goes perfectly for me— I also make many mistakes from which I learn, and then share the final results with you.
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