Bread with Walnut and Seeds

In a large bowl, start by mixing the two types of flour, bran, salt, yeast, ground nuts, and sunflower seeds with a whisk. These ingredients will not only provide structure and flavor to the bread but will also enrich its texture. The next step is to gradually add water while mixing with a fork. It is important not to add all the water at once, as each type of flour absorbs liquid differently. Usually, between 395 and 400 ml of water is sufficient, but it is recommended to go by feel to achieve a soft and slightly sticky dough.

Once the ingredients are well incorporated, transfer the dough to a floured work surface. Knead the dough for about five minutes. The correct technique involves bringing one edge inward and gently pressing the dough with the palm of your hand in the center, which will help develop the gluten. The dough should become elastic but remain slightly sticky to the touch.

In a pot, add two tablespoons of olive oil and grease the edges of the bowl as well as the surface of the dough with it. Cover the pot with a clean towel or plastic wrap and let the dough rise at room temperature for 12 hours or, ideally, overnight. After this time, the dough will have risen significantly, so it is time to gently press it to release the air.

Sprinkle a little flour on the work surface and shape the dough into a compact ball. Place it on a piece of aluminum foil and brush it with olive oil, then cover it with plastic wrap. Let it rise for about an hour and a half. Meanwhile, preheat the oven to 220 degrees Celsius (gas mark 7).

Before baking, sprinkle a little flour over the dough and make a few incisions with a sharp knife, in the shape of a cross or any other shape you desire. Make sure not to press too hard, so as not to deflate the dough. In a separate tray, place water, enough to create steam during baking. Place the tray with water at the bottom of the oven.

Put the tray with the dough in the oven and bake for 15 minutes at 220 degrees Celsius, then reduce the temperature to 200 degrees Celsius (gas mark 6) and let it bake for 35 to 45 minutes, until the bread is golden and crispy. After removing the bread from the oven, resist the temptation to cut it immediately. Let it cool at least to room temperature, to allow the flavors to stabilize and achieve a perfect texture. Now, enjoy the result of your efforts!