Whole Wheat Bread with Walnuts and Sunflower Seeds

Preparation

1. STEP 1 OF 10

   Dissolve 150 g of sourdough starter in 400 mL of water and add a teaspoon of honey.

2. STEP 2 OF 10

   Combine 300 g of semolina and 300 g of whole wheat flour, kneading well.

3. STEP 3 OF 10

   Add the salt only towards the end of the kneading process.

4. STEP 4 OF 10

   Let the dough rest for 1 hour.

5. STEP 5 OF 10

   Perform lamination by adding 150 g of coarsely chopped walnuts and 150 g of sunflower seeds before folding.

6. STEP 6 OF 10

   Do 3 sets of folds every 30 minutes and let rise until doubled in volume.

7. STEP 7 OF 10

   Shape a loaf on a well-floured surface, seal, and place in a bread basket with the smooth side down for about 2 hours.

8. STEP 8 OF 10

   Place the loaf in the refrigerator overnight.

9. STEP 9 OF 10

   Preheat the oven to maximum power with a cast iron pot inside.

10. STEP 10 OF 10

    When the pot is very hot, remove it, make a cut on the loaf, place it inside the pot, cover, and bake at 230 degrees for 45-50 minutes.

Suggestions

• Cast iron pot

• Bread basket

General Information

Analysis

Macronutrients (100 gr)