Walnut Bread: Not One Not Two But Three Ways

I was on a walnut kick recently. This gave rise to these three walnut bread formulas. Turns out the simplest and most low-maintenance formula of the three, the sourdough with sprouted flour and mixed grains, is still my favourite.

Walnut Sourdough with 20% Rye and 30% Sprouted Red Wheat

Dough flour:

150g     50%       Freshly milled whole red wheat flour

90g       30%       Freshly milled spouted red wheat flour

60g       20%       Whole rye flour

For leaven:

15g        5%       Starter

15g        5%       Bran sifted out from dough flour

15g        5%       Water

For dough:

285g      95%       Dough flour excluding bran for leaven

282g      94%       Water

45g        15%       Leaven

9g            3%       Vital wheat gluten

7g         2.3%       Alt Altus

5g         1.7%       Salt

3g            1%       Dark barley malt powder

Add-ins:

30g        10%       Toasted walnuts

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307.5g     100%       Whole grain

304.5g    99.0%       Total hydration

Sift out the coarse bran from the dough flour, reserve 15g for leaven. Soak the rest (I got 32g) in equal amount of water taken from dough ingredients. 

Combine all leaven ingredients and let sit until doubled, around 3 hours. 

Roughly combine all dough ingredients except for the salt, leaven and soaked bran, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 30 minutes. Fold in the add-ins then ferment for 4 hours longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 9 hours.

Preheat the oven at 230°C/446°F.

Score the dough and bake at 230°C/446°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

The crumb is moderately open. It is moist and pleasantly chewy. This bread is anything but lacking in flavour. The sprouted flour contributed some sweetness, while the rye, alt altus and dark malt added sourness and slight bitterness. I love the toastiness and crunchiness the walnuts gave.

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Miso Glazed Walnuts Nori Twists

Dough flour:

200g     100%       Freshly milled whole white wheat flour

For leaven:

25g     12.5%       Starter

25g     12.5%       Bran sifted out from dough flour

25g     12.5%       Water

For dough:

175g    87.5%       Dough flour excluding bran for leaven

110g       55%       Water

40g         20%       Fat free yogurt (I used homemade)

75g      37.5%       Leaven

1.5g     0.75%       Salt

For filling:

50g       25%       Toasted walnuts

10g         5%       Honey

10g         5%       Red miso paste

5g        2.5%       Nori (in thin strips)

For topping:

5g        2.5%       White sesame seeds

For glaze:

5g        2.5%       Maple syrup

5g        2.5%       Water

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212.5g      100%       Whole grain

187.5g     88.2%       Total hydration

Sift out the coarse bran from the dough flour, reserve 25g for leaven. Soak the rest in equal amount of water taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 4 hours.

Mix the walnuts (preferably freshly toasted and still hot) with the honey and miso paste. Set aside until needed.

Roughly combine all dough ingredients except for the salt, leaven and soaked bran, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 3 hours.

Gently stretch and roll the dough into a rectangle. Spread the filling onto the right half of the dough then sprinkle over the seaweed. Fold the left side of the dough over the over half. Divide crosswise into 4 equal pieces. Twist each piece of dough and place onto parchment a lined baking sheet. Spray some water onto the dough and sprinkle the sesame seeds onto it.

Let proof for an hour. Meanwhile, preheat the oven at 180°C/356°F. Combine the glaze ingredients.

Bake at 180°C/356°F for 30 minutes or until the internal temperature reaches a minimum of 195°F. Brush the glaze over the bread surface. Return to the oven and broil at 250°C/482°F for 2 minutes. Let cool for 30 minutes before serving.  

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Corn Custard Buns with Spiced Walnuts

Dough flour (all freshly milled):

210g     70%       Whole white wheat flour

90g       30%       Pearl barley flour

For tang zhong:

30g        10%       Pearl barley flour

150g      50%       Water

For dough:

270g       90%       Dough flour excluding flour for tang zhong

<180g   <60%       Tang zhong

110g     36.7%       Water

60g         20%       Hot water

9g             3%       Vital wheat gluten

2g        0.67%       Salt

1/8 tsp  0.15%      Instant yeast

For filling:

50g      16.7%      Toasted walnuts, coarsely ground

20g        6.7%       Brown sugar

-g               -%      Cardamom powder (seeds from 1 cardamom pods)

1/2 tsp        -%      Cinnamon powder

For corn custard:

190g      63.3%     Skim milk

60g           20%     Whole egg (1 large)

20g          6.7%     Brown sugar

20g          6.7%     Masa harina

1/4 tsp         -%     Vanilla extract

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210g          70%       Whole grain

320g     106.7%       Total hydration (including tang zhong)

Make the tang zhong by cooking the flour and water over medium heat. Stir continuously until it forms a thickened paste. Let cool completely.

Stir together the barley flour (60g) and the hot water. Combine all filling ingredients. Set aside until needed.

Make the corn custard. Dissolve the sugar in 100g milk by warming it over medium heat. Mix the remaining milk with the masa harina. Beat the egg. Pour the hot milk mixture over the egg while whisking continuously. Stir in the masa harina paste and the vanilla extract. Bring back to medium heat and stir constantly until thickened. Let cool completely and refrigerate until needed.

Combine the white wheat flour, water, scaled barley dough, tang zhong and vital wheat gluten then autolyse for 30 minutes. Knead in the salt and yeast. Fold the dough until gluten is developed. Let ferment at room temperature for 4 hours.

Stretch and roll the dough into a rectangle. Spread 1/3 of the custard over the dough, leaving the upper and lower border empty. Sprinkle the filling over the dough and roll into a log. Divide crosswise into 9 equal pieces then place into the prepared pan. Let proof for 1 hours 10 minutes at room temperature. Meanwhile, preheat the oven at 180°C/356°F.

At the end of proofing time, spread the rest of the custard onto the rolls. Bake them for 35 minutes or until the internal temperature reaches a minimum of 195°F. Let cool for 20 minutes before serving.

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Pan-seared crispy skinned salmon

Anyone like a simple stir fry like I do? 1/2 tsp of oil is all you need!

Bagara Baingan (aubergines curry in sesame, peanut and coconut gravy) Please share the tip if you know any way to preserve the purple colour of aubergine skin that doesn't involve deep frying!