Heartbeet Kitchen
Honey Sourdough Bread with Roasted Walnuts
Honey Sourdough Bread with Roasted Walnuts
Honey Sourdough Bread with Roasted Walnuts

If you’re new to sourdough, and are looking for a sourdough starter to begin, I ship my 13+ year old starter to anyone in the U.S!  You can order it here.

As most northerners know, heating your house in the winter with oven heat gives you the greatest return on your investment. ☺️ In this case, a fresh loaf of honey sourdough bread with roasted walnuts.

I’ve had plenty of time to test this recipe over the last few weeks during the frigid polar vortex we’re experiencing here in Wisconsin. We finally had a beautiful snowfall yesterday to go with the cold temps, and to be honest – it’s always magical. So peaceful, so white and pure.  

Cinnamon Walnuts
Folding walnuts into sourdough bread

I’ve made a few nut and dried fruit sourdoughs, but decided to keep the fruit out of this one and focus on the California walnuts (a year long partner of Heartbeet Kitchen, and sponsor of this post), which give the bread a fabulous toasted flavor, and texture. The roasted walnuts are tossed in cinnamon while warm, to then infuse the dough when folded in. 

The bread is lightly sweetened with honey, just 30 grams in the whole loaf, leaving room for a good slather of butter and extra honey when it’s fresh out of the oven. And it’s über delicious.

A combination of bread flour, all-purpose, and sprouted whole wheat lead to a flavorful and and fluffy crumb, with a dark, crunchy crust. Heavenly. 

sourdough bread rising

For this recipe, you’ll use your sourdough starter when it’s at its peak, using the technique from Artisan Sourdough Bread Made Simple. The process goes a little like this:

a. mix starter, water, and honey
b. mix in flours and salt
c. autolyse for 1 hour (means to let the dough rest so that the flour can absorb the water)
d. perform 2 stretch and folds, 30 minutes apart
e. fold in walnuts
f. bulk ferment until doubled in size
g. shape and score
h. 2nd rise, on counter or in refrigerator
i. bake!

scoring sourdough bread

A few common questions and notes:

How do I know if my starter is ready for baking? You’ll know your sourdough starter is ready for baking if you take a teaspoon of it, put it in a glass of water, and it floats. I have lots of tips on starters HERE, if you’re looking to learn more. 

How should I score this loaf? Since this recipe has nuts in it, you want to be more careful and make shallow cuts when you are scoring, rather than deep. I use this type of bread lame. The sole purpose of the scores in this loaf are to let the gasses escape while it is baking, rather than trying to create a big ear or other artistic designs. 

If I do a second rise in the refrigerator, how long can it be in there for? I tested different cold rises and I found that 8-10 hours was the sweet spot. When I went past 14 hours, the bread did not have as much rise in the oven and resulted in a flatter loaf. Still delicious, but not quite the outcome I was looking for. 

What do you bake sourdough bread in? I use a 5 quart Le Creuset Dutch Oven. This allows the bread to bake with steam the easiest way, rather than having to put a pan of water in the oven. Well worth the investment!

Roasted Walnut Sourdough Bread
Walnut Honey Sourdough Bread

My absolute favorite part of this bread is seeing the walnuts stand out on each slice, a surprise each time your knife cuts a piece. And the presence of irregular holes throughout, which show the work of the wild yeast, helping it to naturally rise!

Oh, and those holes are best filled with honey and butter, just sayin’. 😉
Bake and be merry, friends!
xo,
Amanda

Honey Sourdough Bread with Roasted Walnuts Honey Sourdough Bread with Roasted Walnuts

Honey Sourdough Bread with Roasted Walnuts

Toasted Walnut and Honey Sourdough Bread

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 45 minutes
Wait Time: 10 hours
Total Time: 11 hours

A sourdough bread recipe that is lightly sweetened with honey and studded with toasted walnuts.

Ingredients

  • 100 gram walnuts, toasted on stovetop or in oven
  • 1 teaspoon cinnamon
  • 53 grams sourdough starter, at its peak
  • 380 grams room temperature water
  • 30 grams raw honey
  • 360 grams bread flour
  • 90 grams all-purpose flour
  • 50 grams whole wheat flour
  • 9 grams sea salt (1 1/2 teaspoons)

Instructions

Preheat oven to 350 degrees F. Spread walnuts on a cookie sheet, and bake for 6 minutes, or until they are just fragrant. You can also do this on the stovetop if you prefer. Remove from oven and pour walnuts onto a plate. Toss with cinnamon and let cool. 

In a large bowl, mix starter, water, and honey. Add flours and salt, stirring with a fork to combine. Then use your hands to combine until dough is shaggy and flour is worked into dough. Cover with damp cloth and let rest for one hour. 

After one hour, perform two stretch and folds, 30 minutes apart. Wait another 30 minutes, then gently stretch and fold walnuts into dough. Cover with damp cloth and let rise until doubled, about 7-8 hours at 70 degree F temperature. Will take longer if it is cooler in your home. 

Turn dough out onto a lightly floured surface and let rest for 20 minutes. Then gently fold shape into a circle, pulling the dough towards you to create tension. Place into lined banneton, seam side up. 

The second rise can happen on the counter, or if it works better for your schedule, overnight in the refrigerator. On the counter it will take about 90 minutes for the second rise, until it has slightly risen and dough is a bit jiggly. If you do the second rise in the refrigerator, remove it in the morning when your oven is preheated. It will have risen properly by then. 

Preheat oven to 450 degrees F. Turn dough out on a piece of parchment paper, gently, and score fairly shallow, as to not disturb the walnuts inside. Place loaf into dutch oven and cover. 

Bake for 20 minutes, then remove cover and bake for another 30 minutes. 

Remove loaf from oven and place on a cooling rack. Slice and enjoy once fully cooled, at least an hour after removing from oven. 

21 thoughts on “Honey Sourdough Bread with Roasted Walnuts

  1. Sarah | Well and Full

    This sourdough is absolutely gorgeous, Amanda! Also here in New England I definitely use my oven as an alternative heat source ;) There’s nothing like standing by a hot oven, cooking something delicious, while it snows out!

    Reply
  2. Deborah Peets

    Hello Amanda
    Walnut Sourdough was a big success, as was the red fife recipe! Looking forward to your next sourdough post! Thanks very much, Deborah
    ps happy to send a photo 😊

    Reply
  3. Jo

    This is beyond beautiful – like I’ve never been all about walnuts but you might have converted me it’s so gorgeous.

    Reply
  4. Jane

    If you are a bread novice and not fluent with sourdough starter, would it be possible to make this with classic yeast?
    I love making bread and the huge reward it offers, but somewhat irregular in having the time so maintaining a starter unfortunately out of the question 🙈.

    Reply
  5. Sine

    Hello :)
    What is the difference between “bread flour” and “all purpose flour”? We don’t have flours called by those names in Denmark.. The bread looks soooo good, and I must try a new recipe on sourdough bread! 😋
    Thanks!

    Reply
    1. amandapaa Post author

      hello! bread flour here in the states is wheat flour that has a higher protein percentage, around 13%. all-purpose flour is also wheat flour, but has a protein percentage around 11%. hope that helps!

      Reply
  6. Fumiko

    I made it yesterday. It turned out great, except Walnuts were not evenly spread out thru bread. Is it all right to roughly chop walnuts? But this is a great bread everyone should try making .

    Reply
  7. Katelyn

    This is my favorite recipe ever. I’ve made it quite a bit these past few weeks and decided to double it this last time around. I only have one dutch oven and the one I cooked outside of it burned. 😢 Would you recommend turning the temp down? Or cooking it for less time??? I’d love to make this is bulk.

    Reply
    1. Amanda Paa Post author

      Hi Katelyn! I’m so glad this recipe is a favorite of yours! Unfortunately you’ll need another cast iron dutch oven, or bread cloche, -aff link- because of the high heat of the oven. Baking bread on a baking sheet, or any type of aluminum, etc, just can’t protect the bottom of bread with that
      high of heat. So if you’re thinking of baking sourdough in bulk, maybe look on your local Facebook marketplace of Craigslist for dutch ovens or bread cloche’s. You can find some good deals on them!

      Reply
  8. Olivia

    I want to try this, but can you add the honey later in the process? Like during stretch and fold?

    Reply
    1. Amanda Paa Post author

      Hi Olivia! The honey needs to be added with the other liquid to help it disperse. If added during the stretch and fold, it will not work because it will not mix into the dough and you will have sticky dough that you will not be able to work with.

      Reply
  9. Glen

    Do you need to oil the inside of the Dutch oven or put in baking parchment first. Many thanks in advance.

    Reply

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