Ingredients
Scale
- 225 g white wheat flour
- 150 g active white wheat flour sourdough starter
- 100 g walnut milk (or any milk of your choice)
- 1 tablespoon rum
- 1 tablespoon honey
- 35 g fat
- 4 g fine sea salt
- 150 g ground walnuts
- 200 g apple sauce
- 1 tablespoon rum
- 1 tablespoon honey
Instructions
- The night before preparing the walnut swirl bread, mix 75g of white wheat flour, 75 g of water and 1 tablespoon of your active sourdough starter. Leave to ferment overnight or until risen and bubbly on the surface
- In the morning, dissolve all of your starter in walnut milk. Add honey, rum, fat, salt and mix well. Add 225 g of flour and knead the dough until all ingredients come together. The dough will be quite soft. You could notice that the dough has a slight purple to grey tone – is it because of the tannins in the walnuts. Then knead the dough for 5 more minutes until the dough becomes smooth. Transfer it to a clean and slightly greased bowl and leave to rise until doubled in volume. It took 4.5 hours for my dough to double. If you would like to speed up the fermentation, you can place the bowl into a slightly warm oven.
- Just before you see your dough getting doubled in volume, prepare the filling and your baking dish. For the filling: mix ground walnuts with warm or cold apple sauce, honey and rum. Mix well until you get smooth paste. If the filling feels dry add more apple sauce to make it more spreadable. To prepare a baking dish grease it with fat (butter, coconut oil) and sprinkle it with flour.
- When the dough has doubled, use a plastic scraper to take it on a working surface and shape it into a ball. Leave it to rest for at least 10 minutes so you will be able to roll it easily as the dough will not shrink back.
- Roll the dough to be about half centimeter thick (or less if you would like to have more swirls seen in the profile) and to be as long as the inner perimeter of your baking dish (use a piece of string to measure it). Spread the filling across to the edges but leave a 2 cm stripe at one longer side without filling.
- Start rolling the dough tightly at the longer edge with filling. When done, carefully transfer it to a baking dish seam-side down and make sure you tuck the ends together.
- Leave the dough to rise again. It took my dough 1.5 hour to be fully proofed. How will you know the dough is ready to be put in the oven? Make an indent with your finger and observe the reaction – if the indent springs back quickly, leave it to rise a little bit more. If it comes back slowly, you will know it’s ready to be put in the oven.
- At least 10 minutes before the bake, preheat your oven to 200°C (392°F) along with baking pan that you put on the lower rack.
- When ready, place the baking dish into oven, throw ice cubes on the baking pan and close the door. Bake the roll for 15 minutes at 200°C (392°F), 20 minutes at 180°C (356°F) and for another hour at 160°C (320°F). The top crust should be brown, but most importantly make sure the bottom is also baked. This time my oven played tricks on me, so I had to take the roll out of the baking dish after one hour and bake it on a baking pan afterwards.
- Prep Time: 18 Hours
- Cook Time: 35 Minutes
- Category: dessert
- Cuisine: European, American
