Walnut & honey sourdough bread

Great served with cheese and chutney, lightly toasted, as a snack, or dunked into soups and stews.

This recipe requires a starter recipe, which you can find here, this takes about a week to establish, but once going is ready to use any time.


  • 200g wholemeal bread flour
  • 300 strong white bread flour
  • 10g salt
  • 100g walnuts (roughly chopped)
  • 15g yeast
  • 200g sourdough starter
  • 50g honey
  • 250ml warm water (give or take)

Put the flour, walnuts and salt into a large bowl and mix together.

Add the starter, yeast and honey. Slowly add the water and mix together to form a dough.

It needs to be workable, so as not to stick to your hands too much, but too dry and it will fall apart. You can add more or less water depending on how your dough feels. I find it varies slightly every time.

Tip out onto your worktop and knead for around 5-10 minutes. I don’t bother to flour or oil the worktop, I never really found it necessary. With practice you will know when your loaf is ready. After a few minutes the structure changes, as the proteins line up.

There are various ways to knead your dough I like to stretch it out, then roll it back in and give it a 90 degree turn, before stretching it out again.

Cover with a damp cloth and leave to prove for about 20 minutes, somewhere warm is ideal.

Tip the dough back onto your work surface and shape into a loaf, place on a baking tray.

Leave the loaf to prove for a further 30 minutes. Meanwhile, pre-heat the oven to 250 degrees C.

Slash the top of the loaf, and leave to prove for a further 10 minutes.

Pour some boiled water on the bottom of the oven.

Cook for 10 minutes before dropping the temperature to 200 degrees if the crust is looking pale, 180 degrees if the crust is noticeably browning, and 170 if it seems to be browning quickly. Cook for a further 40 mins.

Remove from the oven, the loaf should sound hollow when you tap it on the bottom, if not return it to the oven for a little longer.

Leave to cool fully before cutting.

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