A delicious homemade bread made with whole wheat flour, walnuts, and sunflower seeds, perfect to accompany meals or to enjoy on its own.
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Dissolve 150 g of sourdough starter in 400 mL of water and add a teaspoon of honey.
Add 300 g of semolina and 300 g of whole wheat flour, kneading well.
Add the salt only toward the end of kneading.
Let the dough rest for 1 hour.
Carry out the lamination by adding 150 g of coarsely chopped walnuts and 150 g of sunflower seeds before folding it like a letter.
Perform 3 rounds of folds every 30 minutes and let it rise until doubled in volume.
Form a dough ball on a well-floured work surface, seal it, and place it in the bread basket with the smooth side facing down for about 2 hours.
Put the dough ball in the refrigerator overnight.
Preheat the oven to maximum power with a cast-iron pot inside.
When the pot is very hot, remove it, score the loaf, place it inside the pot, cover, and bake at 230 degrees for 45-50 minutes
Cast-iron pot
Bread basket
Store in a paper bag or airtight container for 2-3 days.
The bread can be customized with other types of seeds or nuts to taste.
Italia, Emilia Romagna
| Energy (kcal) | 393.42 |
| Carbohydrates (g) | 48.02 |
| of which Sugars (g) | 2.62 |
| Fat (g) | 17.74 |
| of which Saturates (g) | 1.55 |
| Protein (g) | 12.78 |
| Fiber (g) | 6.51 |
| Sale (g) | 0.04 |
