Wholewheat Bread with Walnuts

A wholesome, hearty, nutty wholewheat bread that goes wonderfully with a cold meat platter, fruit or cheese plate. Perfect toasted for a nutritious and healthy breakfast too.

Wholewheat Bread with Walnuts

- adapted from Brote für Genießer

200 g Wholewheat flour
80 ml Lukewarm water
20 g Fresh yeast
1 tbsp Sugar
1 Apple, peeled, cored and grated
150 g Sourdough starter, 100% hydration
100 g Whole grain spelt flour
350 g Dark bread flour

10 g Salt
4 tbsp Walnut oil
205 ml Lukewarm water
50 g Honey
20 g Millet
20 g Sesame seeds
20 g Flaxseeds
100 g Walnuts, chopped

In a mixing bowl, add in wholewheat flour and make a well in the center. Crumble the fresh yeast into the well and add in 80 ml water and sugar. Stir together and leave it for 15 minutes.
Peel, core and grate the apple. Add in sourdough starter, grated apple, flours, salt, walnut oil, water, honey, millet, sesame seeds, flaxseeds and chopped walnuts. Stir everything together on low speed until incorporated, then increase the speed and stir until a smooth and soft dough forms. Cover and set aside to proof for an hour.
Gently knead the dough and divide into two portions. Shape one portion into a round and another into a log. Place the round dough, seam side up, into a well-floured proofing basket and another one into a parchment paper lined loaf pan. Dust the surface with flour and cover with a clean towel. Set aside to proof for a further 60 minutes.
Preheat the oven to 220C/430F. Turn the boule out onto a wooden peel dusted with cornmeal. Sprinkle some flour over dough and cut some decorative slashes on the top of bread. Make a long slash lengthwise down the center of top of the loaf in the loaf pan. Bake for about 45 minutes until nicely golden brown.