Whole Wheat Bread with Walnuts and Sunflower Seeds

Name: Whole Wheat Bread with Walnuts and Sunflower Seeds
Prep time: 120 min
Cook time: 50 min
Total time: 170 min
Yield: 6
Cuisine: Italia
Ingredients: 150 g Sourdough starter; 400 ml Water; 1 unit Honey; 300 g Semolina; 300 g Whole wheat flour; to taste Salt; 150 g Coarsely chopped walnuts; 150 g Sunflower seeds

@impasta_con_rosy

Category: Yeast-based

A delicious homemade bread with whole wheat flour, walnuts, and sunflower seeds, perfect to accompany meals or enjoy on its own.

Difficulty: Medium

Cooking time: 50 minCooking: 50 min

Preparation time: 120 minPreparation: 120 min

Country: Italia

impasta_con_rosy@impasta_con_rosy

Ingredients

No. Servings

Sourdough starter150g
Water400ml
Honey1unit
Semolina300g
Whole wheat flour300g
Saltto taste
Coarsely chopped walnuts150g
Sunflower seeds150g

Preparation

STEP 1 OF 10
Dissolve 150 g of sourdough starter in 400 mL of water and add a teaspoon of honey.
STEP 2 OF 10
Combine 300 g of semolina and 300 g of whole wheat flour, kneading well.
STEP 3 OF 10
Add the salt only towards the end of the kneading process.
STEP 4 OF 10
Let the dough rest for 1 hour.
STEP 5 OF 10
Perform lamination by adding 150 g of coarsely chopped walnuts and 150 g of sunflower seeds before folding.
STEP 6 OF 10
Do 3 sets of folds every 30 minutes and let rise until doubled in volume.
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.
STEP 8 OF 10
Place the loaf in the refrigerator overnight.
STEP 9 OF 10
Preheat the oven to maximum power with a cast iron pot inside.
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

Storage notes

Store in a paper bag or airtight container for 2-3 days.

More information

The bread can be customized with other types of seeds or nuts as desired.

Origin

Italia, Emilia Romagna

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 10

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

STEP 2 OF 10

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

STEP 3 OF 10

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

STEP 4 OF 10

Let the dough rest for 1 hour.

STEP 5 OF 10

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

STEP 6 OF 10

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

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.

STEP 8 OF 10

Place the loaf in the refrigerator overnight.

STEP 9 OF 10

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

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.

Macronutrients (100 gr)

Energy (kcal)	232.81
Carbohydrates (g)	38.07
of which Sugars (g)	6.18
Fat (g)	6.83
of which Saturates (g)	0.58
Protein (g)	6.28
Fiber (g)	1.73
Sale (g)	1.14