Sourdough Bread with Honey and Walnuts Recipe

This honey walnut sourdough bread is rustic, tangy, and slightly sweet with crunchy walnuts—perfect for sandwiches, toasting, or fresh from the oven.

8 cups all-purpose spelt flour 950g
2 ¼ cups filtered water 500g
3 tbs salt 20g
1 cup active starter 200g
splash of olive oil for oiling your bowl
Walnuts: 100-150 g roughly 1 to 1.5 cups, chopped. Adjust based on how nutty you want it.
Honey: 2-3 tablespoons 30-45 ml.

Mix all ingredients in a stand mixer with dough hook; knead 10–15 minutes until soft, supple, and stretchy.
Form into a ball, place in an oiled bowl, and cover with plastic wrap or a damp towel. Bulk rise 5–7 hours at 27°C (80°F).
Once doubled, turn dough onto a floured surface. Divide in half, letting one rest while you work the other.
Stretch into a thin rectangle. Evenly sprinkle chopped walnuts and drizzle honey on top. Fold like a letter, then fold again top-to-bottom. Spin to tighten surface tension.
Place seam side up in a floured banneton, cover, and refrigerate overnight.
Next day, preheat Dutch oven at 250°C (500°F) for 1 hour.
Turn dough onto parchment, score the top, and place into hot Dutch oven.
Bake 20 minutes covered, then 15–20 minutes uncovered at 235°C (450°F).
Cool fully on a wire rack before slicing.

Use a scale – Measuring by weight keeps your dough consistent every time.
Check your starter – It should be bubbly and pass the float test before you mix.
Toast the walnuts – A quick 8–10 minutes at 175°C (350°F) deepens the nutty flavor.
Add honey gradually – Mixing it in slowly prevents sticky dough.
Laminate gently – Stretch the dough softly and use damp hands to keep it from tearing.
Keep it warm – Proofing at 25–27°C (77–80°F) helps the dough rise properly.
Score with confidence – A deep slash guides the loaf’s rise and gives a nice finish.
Steam helps – A Dutch oven or tray of hot water creates that crisp crust.
Cool before slicing – Wait at least 1–2 hours to let the crumb set.
Adjust to taste – Use 100–150g walnuts and 2–3 tablespoon honey depending on how nutty or sweet you like it.

Storage

Room Temperature (1–3 days): Wrap in a towel or paper bag to keep the crust crisp.
Refrigerator (up to 1 week): Wrap tightly in plastic or beeswax wrap; slice first for easy use.
Freezer (up to 3 months): Wrap slices or a whole loaf tightly in plastic and foil. Thaw at room temp.
Reheating:
- From Room Temp/Fridge: Whole loaf—spritz crust, wrap in foil, warm at 175°C (350°F) for 10–15 mins. Slices—toast 5–7 mins.
- From Frozen: Toast slices directly, or thaw whole loaf 2–3 hrs then reheat as above.