Walnut Sesame Whole Spelt Sourdough Sandwich Loaf
I just baked this today and I think it is my favourite pan bread that I’ve made so far. I absolutely love the crumb, nicely open for a pan loaf. The flavour from the toasted walnuts, toasted sesame seed oil, touch of honey and the 20% whole spelt are just fabulous. There is a mild tang since I did not use a stiff sweet levain to suppress the acidity, but instead used a regular stiff levain. This bread is so soft yet the crust is pretty thin and crisp. No tangzhong or butter or milk used in this loaf, it isn’t quite lean but only has 2.5% sesame seed oil and that bit of honey. I’ll be making this again, but not right away since we are headed to the UK for a vacation and won’t be back home for about 3 weeks.
For 1 loaf in a 9x4x4” Pullman pan.
Build stiff levain, ferment at 74°F for 10-12 hours overnight.
In the morning salt and honey to the water and dissolve. Then add the levain and break down the levain as well as you can. Add both the flours and mix well until no dry bits are left. After 10 mins of rest start gluten development with slap and folds or use your mixer. Once the dough is well developed, while the mixer is running, drizzle in the toasted sesame oil until well incorporated. Next gradually add the walnuts until well incorporated. Bench letterfold, remove aliquot, then at 30 mins intervals do coil folds until good structure is achieved.
Once the dough has risen 40% then shape the dough into a batard and place in prepared pan.
Final proof the dough until it has reached 1 cm of the rim of the pan or a total rise of 85%. Pre-heat oven at 425°F and prepare for steam bake starting about 45 mins prior to dough reaching 85%.
Once oven reaches 425ºF score top of dough and then brush with water. Transfer to oven and bake with steam for 25 mins. Vent the oven (remove steaming gear) rotate the pan and drop temperature to 350ºF. Bake for another 25-30 mins rotating as needed until browned. Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust.
Comments
What an awesome flavor combo and just a gorgeous looking crumb. I have to definitely try this one soon.
Enjoy your vacation….😁
Thank you Ian, it was a pleasant surprise to see the oven spring and open crumb. This bread made fabulous roast beef sandwiches for dinner with fresh corn on the cob on the side.
We are looking forward to our trip!
Benny
Lovely crumb and can just imagine it is like a soft cloud in the mouth when eating. Plus the flavour of the sesame oil must be lovely too.
Would be curious to know if you could achieve a bread like this with less spelt! Mostly for curiosity, not saying it needs less spelt.
Happy travels and don't forget to pick up a bag of Cotswold Crunch ;-)
-Jon
Thank you Jon, it was actually a bit hard to slice because it was so soft. Granted, it was still a bit warm when I sliced it so the crust hadn’t fully set.
I too wonder if I could have achieved this crumb with less or no spelt, I’m not sure. Perhaps using less whole spelt and subbing some of the bread flour for all purpose maybe?
We’ll see if my checkin luggage weight allows me to bring some flour home, but I doubt it.
Benny
The crumb and texture looks very impressive. Nicely done.
Thank you Gavin, cheers.
Benny
What a beautiful loaf!! I bet it was exceptionally tasty with that combo. Well done!!
Thank you very much Mary. I was pleasantly surprised when I sliced it and saw that crumb and so happy with the flavour and texture.
Benny