Sourdough bread with basil and walnuts

June 25, 2009


This bread has such a rich taste and soft texture, it's a real treat. The basil gives it an amazing aroma and the nuts are crunchy and full of flavor.


Serves: 8




  • 200g sourdough

  • 500g white bread flour

  • 300g dark flour

  • 20g brown sugar

  • 12g salt

  • 30g canola oil

  • 250ml water

  • 50g crushed walnuts

  • A handful of basil leaves




  • Pour the sourdough into a mixer bowl.

  • Add 200g of the white flour and 100ml water. Stir, cover the bowl with clingfilm and let rest for 2 hours.

  • Add the rest of the ingredients except for the basil into the bowl and knead using the dough hook for about 10 minutes, until the dough is smooth and elastic.

  • Oil the bottom of the bowl, cover with clingfilm or a moist towel and allow the dough to prove for 3 hours until doubled in size. Keep bowl in a warm, moist, draught-free place.

  • Knock the air out of the dough and roll to a 30x20cm rectangle. Place the basil leaves on the center of the rectangle (lengthwise) and roll tightly, starting with the 30cm side. Pinch sides and ends well and place, seam side down, on a floured baking dish. Let prove for 2 hours.

  • Heat the oven to 180ºC. When hot, place a pan with some water on the bottom of the oven. Using a very sharp knife, slash the top of the loaf lengthwise, moisten the top and sides of the loaf and bake for 40 minutes.

  • Let rest for 30 minutes before eating.

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