Before I was baking bread, I was buying it for what felt like extravagant prices from a local deli. A decade ago, my favourite was a black walnut sourdough – I can’t remember which bakery made it – but I do recall paying about $6 for a small loaf even back then.
I thought I’d have a go at baking a nutty loaf at home and ended up with one of the most delicious sourdoughs I’ve ever made…
- 300g active sourdough starter (fed at a ratio of one cup water to one cup flour)
- 600g water
- 500g bakers/bread flour
- 500g Semola Rimacinata di Grano Duro (fine durum wheat semolina flour)*
- 18g fine sea salt
- 150g each (450g total) of roasted skinned hazelnuts, whole raw almonds and pecan halves (any nuts would work, these are just the ones I had in the fridge)
Note: If you can’t find remilled semolina flour, substitute more bakers/bread flour and reduce water to 570g.
1. Mix all the ingredients together in a large mixing bowl, squelching them together until well combined. Scrape off your fingers, cover the bowl and allow to rest for half an hour.
2. Uncover and knead briefly in the bowl for a minute, then cover again and allow to prove until doubled in size.
3. Dust the bench with fine semolina, or lightly oil it, and turn the risen dough out. Shape the dough as preferred – I made one large loaf and two small ones. Try to keep the nuts inside the dough as much as possible – any on the top might blacken during baking. Allow to prove a second time as you preheat your oven to 240C with fan.
4. I baked my loaves in covered enamel pots, but as this dough is quite low hydration, it will also work well baked directly on pizza stones or an oven tray. If you’re using pots, place them in the oven to heat up while the dough is having its second rise. Note that this is a bulky, cumbersome dough to work and shape – don’t worry too much if the end result isn’t particularly neat.
5. Once the dough has puffed up a bit, slash the top and drop it carefully into the pot and cover with the lid. Return the pot to the oven and reduce the temperature to 220C with fan. Bake for 20 minutes, then remove the lid and bake for a further 15 minutes at 200C with fan. Check the loaves and bake for a further 10 minutes at 175C with fan if required.
Alternatively, bake your shaped dough on pizza stones or oven trays for 15-20 minutes at 220C with fan, followed by a further 20 – 30 minutes at 175C with fan.
. . . . .
The end result is a heavy, very nutty loaf which goes brilliantly with butter and a good cheddar cheese…
This bread toasts well, so I’ve sliced up the large loaf and stashed it in the freezer for future breakfasts!
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This looks absolutely delicious!
Thank you! :)
I am at a loss of what to say – magnificent doesn’t do it justice…. I need more adjectives… better ones… higher ones
Celia, this is simply an outstanding baking performance!
Coming from you Sally, that means a lot! Thank you! :)
That would never make it to the freezer at my house! What fantastic loaves!
Maureen, they’re sooo filling! We honestly can’t get through a whole loaf in one sitting!
Lovely, as always, Celia
Thanks Glenda! xx
That sounds delicious!
Thank you!
It’s crazy how much bread can cost! When I was living in Spain, I could buy a new baguette every day for roughly .90 euro cents- so maybe $1.40 in US dollars? When I got back to the States and had to shell out five dollars or more for a loaf, it was ridiculous.
I know, it can be a bit crazy here too!
My gosh, this is the most delicious looking bread ever. Have you made nut loaves with non-sourdough? Maz
Maz, I haven’t, but I’m sure they would work well!
This bread sounds and looks wonderful Celia. We must have different ideas of what looks neat because I can’t see anything wrong with that loaf whereas I’ve made a few that look like some strange sculptures. I love the breads with nuts in them but oh my, $6 for a loaf of bread. That is a lot of money.
Diane, and that was a decade ago! I don’t think bread has gone up much though – back then, artisan bread was very new and hip, now it’s quite mainstream (although I’m sure the artisan bakers would be mortified to hear that!). :)
I don’t know about over there Celia, but a lot of people have been commenting on how every place claims they have “artisan” bread now. It’s hard to believe that huge chains have true artisan bread.
That looks and sounds delicious! I could eat the whole loaf, slathered with good butter, and with a good cup of coffee. Or maybe I’d save half to toast and eat with melted chocolate on top. Or…
I know it’s overkill, but it’s particularly good with peanut butter.. ;-)
Hi Celia, baking bread is something that I am very interested in, looks like you have certainly mastered the technique. Beautiful loaf!
Thanks Cheri! It’s a very rewarding thing to do!
An inspiring post and bread! Love the nuttiness. And such a moreish cross-section. Yum! :)
Thanks Padaek! Sometimes I’ll add seeds as well!
What a time to show me such unmitigated gorgeousness as this Celia. Right when Brunhilda is slowly consuming the last of her logs for the end of her burning season. From now on we use our two covered bbq’s to cook in and they are both a bit extreme for baking anything slowly and expecting to get anything but black and crunchy as an option if we do. That loaf is the stuff that narfish dreams are made of. I am a nut fiend and when coupled with bread or other baked goods, nuts become heaven on a stick, or in this case, in a loaf. You have outdone yourself with this share Celia. Thank you SO much for being such a generous person with your wonderful recipes and sharing them with the rest of us :)
Fran, you guys are amazing. I don’t know if I could survive half my year without an oven!
We use our covered bbq Celia and the first year we were here we made a full Christmas dinner with the very best goose fat roasted potatoes and pumpkin in that bbq and it was one of the best Christmas dinners ever. Only problem was, friends dropped by on the way to someplace else to have a drink or two and we forgot the Christmas dinner and ended up eating REALLY crispy spuds. They were delicious :)
OMG Celia! This bread seems just came out from a boulangerie!
That’s very kind, thank you! :)
I love simple breads pumped up with chunks and bits of either fruit or nut. Just like this one!
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Hahaha… I read that as “simple breads pimped up with chunks..” :D Thanks Jules!
That sounds delicious!
Thanks Greg! I’m eating a slice now for breakfast! :)
Another great bread to add to your Bread Bible. Looks delicious.
Francesca, you could take whatever recipe you’re using and add the nuts – the result would be glorious! :)
I love big chunky nuts in my sourdough, my favourite is macadamia. How exorbitantly priced is sourdough!
Clare, I love maccies too, but they’re so expensive here! If I had a tree though, you can bet the loaves would be full of them! :)
Bread- good bread is a work of art and worth every penny it costs if made right.
The price of everything has gone up- and nuts are through the roof- so of course bread is expensive! And when it looks and tastes as good as yours- it is priceless and can only be given away with love!
Heidi, interestingly the price of artisan bread in Sydney doesn’t seem to have gone up – over the past ten years, we’ve had heaps of artisan bakeries open up, which has leveled the price out a lot! :) Shows how big the profit margins USED to be.. :)
YUUUUUM!
Thanks Anne!
You should try walnuts next! They turn the dough a beautiful purple colour!
I will! The pecans do something similar to the colour…
More gorgeous bread from you, Celia. Just a question – do you freeze it warm or cool? A local baker has suggested freezing bread while it is still very warm as it traps the steam and stops it from drying out. I’ve not tried it yet – my baking has been almost non-existent for the last few months.
Amanda, I always freeze them cold or cool. I find otherwise they shrivel up a bit in the freezer!
I envy your neighbors! The smell of bread when it’s baking must be amazing. Nice bread Celia :)
Shaz
Thanks Shaz! :)
Oh I love your bread work Celia. Nuts in sourdough work so well, I have tried pecans and walnuts with a fruit mix in the past. Happy baking to you as always x
Jane, I think I’ve made your fruit and nut mix in the past, but I found the straight nut loaf was so different, and so good with cheese! :) x
Life has been so hectic that bread making has fallen out of it. An incentive to get back onto the dough trail – love the look of that nutty loaf.
Sally, you really HAVE been so busy! Good for you – it all sounds fabulous! How have you coped with the eldest’s big move to Scotland?
Now that I have an oven again I need to get back to bread baking….this is such a fabulous looking loaf but in the meantime…it’s breakfast time here (hint hint)!!
Hahaha…you and Mr T are welcome for breakfast here anytime, Tanya! :)
Celia! I’m crying right now! Cause “Jethro” so stinks of bitterness I think he’s gone off. I admit that I’m guilty of not feeding him regularly & have miserably let him down. What do I do to save my Jethro Starter please? Cause these scrumptious hazelnut sourdough loaves are calling me………help!!!!
Lina dear, are you still at the same address? I’d happily put some more starter in the mail to you – I still have some dried stuff in the fridge. If you want to try to save Jethro, take a spoonful of him out and put in a bowl and start feeding him up from scratch again. So stir in say 1/4 cup bread water and flour, and do that at breakfast, lunch and dinner, then see how he is the next day.
I think sometimes starters get stinky when they either don’t get fed regularly or they build up too much dead material because we’re stirring in small feeds but not using any of it up. Give it a go and if it doesn’t work, just let me know and I’ll send you some more! :)
Thank you so much lovely Celia! If I started Jethro with white flour, once I’ve removed a spoonful to re start can I use wholemeal instead & continue from there?
Lina, whatever flour you use has to be high protein, or Jethro won’t thrive. So if you can find a wholemeal bakers flour, then go for it! My friend Maude feeds her starter on rye flour and it works well.
That looks fabulous darling! So nice to be able to customize bread to have exactly what you want in it, one of the joys of baking your own :) xxx
I’m always so happy when you read my bread posts, because often when I write them, I think to myself.. “Jo will understand what I’m on about”.. :) Much love xxx
It looks amazing Celia!!! Do you think I could mill the semolina in the Thermomix to make the flour??? Thanks for sharing! Liz x
Liz, I have no idea how a thermomix works, but you could certainly try! The remilled sem flour is very fine!
Well the Thermomix makes icing sugar out of white sugar so I will give it a go and let you know! :-)
The exciting breads always do seem exorbitantly priced. This sounds and looks better than anything store bought and of course much better value too!
Kari, our palates have adapted to my bread if that makes sense. We now find bought loaves too sour, or too chewy – it’s very odd! :)
Celia you’re a legend with the breadmaking! One day I will get the confidence to play with that starter xox
You’ve got the time now too, Lizzy! Except you’re doing so much wonderful travel! :)
So delicious looking indeed sweetie, the nuts would be so tasty! Xox
Thanks Becca! xx
I’ve never tried to make bread with quite so many nuts in – it looks a fab loaf though so definitely worth trying out. I see you’ve left your nuts whole. Do they soften during baking? Would it radically change the loaf if they were chopped a little? It would make the bread easier to cut and lessen the risk of tooth damage (Bill has already broken two teeth on my bread!).
You know me Annie, I never do anything by halves. :) I think it would change a bit in texture if the nuts were chopped, but the flavour would still be the same. Poor Bill!
I know what you mean by paying a fortune for ‘artisan’ loaves of bread. It really does seem like extortion. I think I’m still buying your black walnut loaf! I do love a loaf of bread with a lot of texture including nuts so this loaf would be a definite favourite in this house xx
Ha! I knew they’d still be around somewhere! I used to love that black walnut loaf! :)
This sourdough is making my mouth water just looking at it. Pecan, hazelnut and almond sounds wonderful. Emma.
Thanks Emma!
Brilliant! That crumb and crust look incredibly delicious… You’re so good at baking, gone are the days of buying expensive loaves! ;)
Lovely woman, I can’t tell you how much better all my loaves are looking since you got me onto pot baking! :)
I just love nutty loaves – this looks great, and I’ve been meaning to try a sourdough – great post!
Thank you! Good luck with your sourdough!
Stunning and amazing. You really are an inspiration!
Thanks Jaqi, you’re very kind! x
You nailed this one, Celia! The dough would produce a great loaf by itself but adding the nuts is a great idea. I can only imagine how could it would taste when toasted and slathered with butter. I need to get my nuts together and give this recipe a try. BTW, I still use “Bart” to make your Rosemary Loaf. In fact, I’ve got a small loaf on the counter that I made yesterday. It’s such a great loaf o serve at dinnertime. Zia loved it, especially the part that it came from Oz. :)
John, as you can see from the recipe, it’s basically the rosemary loaf without plain salt and a heap of nuts added! I hope you get a chance to try this one, I think you’d love it! :)
What a beautiful loaf :-) Well done Celia!